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Day 4 – Secret Society Red 2019

Here we go…Day 4 and our mysterious red blend!

The whole concept behind the Secret Society wines is approachability. Each wine in this series is a blend, and none of the bottles reveal what it is. And there’s a method to our madness!  A lot of people think they know what they like in terms of wine, and more importantly, what they think they don’t like. All it takes is one bad experience and you can be turned off of a varietal for life. No matter how good a wine might be, if you are predisposed to thinking you don’t like it, you won’t like it!  That’s where our mystery wines come in…you get the chance to taste blind and form an honest, objective opinion. Only then will we divulge the secret. Can you figure out what’s in this blend?

Today’s food pairing is Cacio e Pepe. The recipe calls for pasta, cheese, butter, pepper, and salt – and that’s it! It all comes together quickly with vigorous stirring and a close eye on the sauce.  According to chef Chris Borges of Josephine Estelle in New Orleans (this is the restaurant’s signature dish), there is no secret at all to this dish…it’s a technique-driven dish, albeit a technique that’s easy to master. It all starts with the cheese. With only five ingredients, including salt, this is a dish in which mediocre quality ingredients will have nowhere to hide. According to Chef Borges, spring for the good stuff, particularly when it comes to the star of the dish: Parmigiano-Reggiano.

Check out this link to a story from Wine Spectator about Chef Borges and the recipe: Cacio e Pepe

Also…a bit of a spoiler alert…we will be showcasing this exact recipe again later in the advent calendar. We’ve made this dish several times and have paired it successfully with both red and white wines, so we want to put this to the test and see what everyone thinks is the better pairing.

Winemaking Notes

This mysterious blend is selected from our finest barrels to provide a luscious, supple and fruity wine that is approachable right out of the bottle. A blend of 5 varietals, but dominated by two that really excel in the Okanagan. Aged for 15 months in French and American oak.

Tasting Profile

Dark fruity aromas of cherry and blackberry, with subtle cedar notes and a hint of milk chocolate. On the palate, this wine is luscious and supple, offering flavours of cherry, leather and hints of pepper. Nicely balanced between the fruit, tannins, acidity and oak, this wine is enjoyable right out of the bottle and will cellar for up to 5 years. Medium body, and dry on the finish.

Food Pairings

This is a casual wine, so think about casual foods to pair it with. Anything off the barbecue, like a steak, hamburger or pork chop. The acidity in the wine also makes it a perfect match with tomato-based pasta sauces.

Wine Specs

Vintage 2019
Appellation Okanagan Valley VQA
Vineyards Oliver, Osoyoos & Kaleden
Acid 6.0 g/L
pH 3.7
Residual Sugar 2.3 g/L
Alcohol % 13.5
Production: 260 cases