Wine Club 59: Blau vs. Blau

Date: November 22nd, 2013
Host: Andrea
Served: steak chili, grilled 3-cheese sandwiches
Bonus bottle (from the host's personal inventory): J.W. Morris Gewurtzraminer 
Bonus bottle (provided by Kim because this year's Beaujolais Nouveau just hit the shelves yesterday): Joseph Drouhin Beaujolais Nouveau 2013

Blau #1

We had previously tried the Blau Red Blend 2010 and enjoyed it so much (scored a ♥ love love love!) that we decided to try the oaked version from the same vintage, side by side. While possibly not a true comparison as the proportion of grapes is markedly different (the unoaked Blau was 50% Syrah, 25% Mazuelo, 25% Garnacha blend), it was an interesting battle nonetheless.

Andrea says: Nice body, tart and fruity, good acid level. I loved both Blau Blends and even though I scored the new one slightly lower that the first one, I think I liked the new "oaked" one better.

Eye-catching labels

Christine says: Very berry. More acid than I remembered. Part of me wonders if this bottle suffered some temperature abuse? Because I adored this the first time around, giving it a perfect score. This time, I only gave Blau #2 a 14.5, but I wound up preferring it over Blau #1. Though Blau #2 did go best with the meal.

Kim says: I have to agree with Christine. I keep the cooler for my reds at 65° so I know it didn't suffer in my care... it must have been beforehand. This particular bottle of wine had higher acidity than I like. We thought maybe it just needed time to breath but several hours later, there was no improvement.

Blau #2

Can Blau Red Blend 2010 (Spain), 40% Mazuelo + 40% Syrah + 20% Garnacha,  14.5% alcohol, $17 at Otto's

Andrea says (19): Ruby red color. Smelled like cocoa, red berries, perfume, as well as dirt and alcohol smells (that sounds bad, but I liked the smell). Nice taste, rich and smooth. Tasted like blackberry and raspberry. Nice tannins. This Blau was lighter in acid when compared back-to-back, which I thought improved it. I think the oaked Blau had a richer, darker flavor.

Christine says (14.5): More intense, deep ruby color and less translucent than the first Blau. Plush smell! Violets, orange peel and very slight cherries. Blackberry taste, nice green stemminess, some acid in a finish that wasn't great. It smelled good, though it was hard to ID many flavors. A little thin and light up front, and too much acid in the mid-palate and end. But it was SO GOOD with the chili. Win!

Kim says (16): Much preferred this one over the unoaked version but that opinion is specific to this bottle. And mark the history books... for once, I gave this wine full points for bouquet! Cinnamon, clove, nutmeg, black licorice. Smelled so good- deep and calming. Fantastic finish, nice and long with strong tannins. My suspicion that this would be a good match for the chili proved right on, especially since Andrea used such flavorful meat in her version!

Joseph Drouhin Beaujolais Nouveau 2013 (France), 12.5% alcohol, $12 at Otto's

Andrea says (16): I think I maybe wanted to like this Beaujolais more than I actually did, and I probably inflated the score more than it deserved. It was a pretty ruby/garnet/fushia color. I really liked the aroma - floral, vanilla, almond and cake! Tasted like berries, chocolate, licorice, floral, banana. Medium tannins

Christine says (12.5): Very pretty, light clear raspberry color. Aroma of red berry and floral. Light, slight banana flavor, short finish. Although I liked it better than the Duboeuf we had in February, I rated this one lower (Duboeuf got a 13.5). I guess my scoring is getting tougher. I also think my curiosity for Beaujolais Nouveau has fully run its course.

Kim says (9): Not impressed.Very festive color (of course), and the initial smell brought something familiar and yummy to mind but I couldn't put my finger on it. However it made me pucker as if I had just sucked on a lemon, and I only allowed it 1 point in Appeal simply because it was so pretty.

Christine says: The most amazing grilled cheese I've ever had. On Texas toast to hold all the cheese!

Mom's Chili:

4 T. Oil                                        2 - 15oz Cans Pinto Beans
2 Large Onions                            2 - 16oz Cans Baked Beans
4 Cloves Garlic (minced)              6T. Chili Powder
4 lbs Lean Stew Beef (cubed)       3t.  Cumin
3 lbs Pork Sausage                     1T. Oregano
2 - 16oz Cans Diced Tomatoes     2t.  Salt
2 - 6oz Cans Tomato Paste          2t.  Sugar
2 - 150z Cans Kidney Beans        2T. Unsweetened Cocoa Powder

In your largest soup pot heat the oil, saute onions and garlic until soft. Add beef and sausage, cook until brown - drain. Add tomatoes, tomato paste, dry ingredients and baked beans. Simmer partially covered for 2 hours (add water if too dry). Add pinto beans and kidney beans (I don't drain any of the cans). Cook 30 minutes longer. I only made half of the recipe and still had leftovers for weeks. Freezes well. 

Giant Grilled Cheese:

Texas Toast
Butter
Sharp Cheddar
Havarti
Muenster

I cook these with the lid on the pan, trap in the heat to melt the cheese.

The last of J.W. Morris.
Sad face!

Andrea says: The end of J.W. Morris Gewurtztraminer! No longer in production and this was my last bottle. We loved it the first time around, still good the last time around.