I paired it with a beef/potato/veggie plate. Not that I am a wine connoisseur, but anyway....
The taste?
I could just taste a hint rosemary after a week. I used a Cabernet Sauvignon wine, and honestly I thought it tasted wonderful. Hubby didn't like it, but he doesn't like all red wines either.
I poured the wine into two dark, clean bottles with screw tops to infuse, then drained and poured back into the original bottle. Most organic wines that I can find here have screw top lids.
The source I used stated using whole, fresh sprigs to infuse, but I'm sure if I had chopped a few leaves it would have had a stronger flavor of rosemary in it.
Although I could find information on the internet, I went to the library and ordered several "tonic" books to read through too. This "herbal journey" of mine has been lots of fun.
Nice! I think using the Cabernet Sauvignon was a good idea to compliment the rosemary a little. Two bold flavours combined. Congrats on your herbal journey :) Personally I think that "connoisseur" is just knowing what you like. Wine tasting is way too subjective, though I do enjoy reading reviews and trying to taste what the vintner has achieved. I drink white wine with meat and red wine with chicken sometimes. I'm a self-proclaimed wine expert ;)
ReplyDeleteI'll drink to that!
ReplyDeleteYou are so adventuresome and fearless when it comes to trying any and all new things that sound good to you. Call me an old stick-in-the-mud, but I say why take a chance of ruining a good bottle of wine?? ;o]
I'm sure you're right that if you chopped the rosemary finer it would release it's oils. I don't have any wine or rosemary at the moment but when I get some I am going to try it. I think it sounds wonderful! I never thought about infusing wines but I love rosemary and thyme and basil although basil may not infuse...not sure. You should have been a scientist....although with all you've done I think you probably qualify by now! LOL!
ReplyDeleteSam I Am, I think it made the wine taste better than the wine before infusing it. Science wasn't always my favorite back in high school. It makes me wonder if I finished college if I would have liked it or not, ha ha. I have two science nut kids here.
ReplyDeleteMama Pea, I cringed when I put the herbs in the bottles, but was so pleased with the results.
ReplyDeleteInteresting!
ReplyDeleteI bet it would taste good deglazing almost any beef dish, maybe like in beef burgonion (however that's spelled).
God bless.
RB
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RB, using it in beef burgundy(or other) would be a wonderful idea.
ReplyDelete