If you can't judge a book by its cover, then it should stand to reason that one certainly can't judge a wine by it's label, either. The problem is that labels, like book covers, all seem to be trying to out clever one another and you almost need a guide to point out which ones are great works, and which are simply great graphics.
I've passed this bottle of Barbazul several times, never really giving it much thought. There are so many bottles sometimes that I admit, all too often, I end up picking by the label. There's no harm in it, I suppose. It's what's inside that counts, but more times than not you don't know exactly what's inside until you pony up some cash; thus the label is all you have to work with. The label, or a wine clerk - who might or might not have actually tasted the wine, and might or might not have any idea what he or she is talking about.
When I tried my sip of Barbazul at a chance tasting, I was instantly zoning in on the simple label, depicting what looks like a cave drawing of a horse in red lines against a white background, and I could feel my lips moving as I said silently to myself what is that? I snatched the last bottle off of the shelf and brought it straight home for closer inspection.
Deep and rich in color, this wine is a shade of mysterious purple that I believe is usually reserved for wizards. Opaque and solid looking, it's like the skin of a black plumb has been turned to jello that has yet to set.
On the nose: At first I was getting an odd mineral scent. Sure there's berry and something rich going on, but there was a definite mineral-like sulfuric scent too, mixed with a waft of something vegetative that I couldn't quite place. I had a feeling that it was going to fall away soon enough, and right I was. Let this wine sit for a few moments to relax and get adjusted to you and your glass. After getting to know one another give the wine a good swirl and sit back as it starts to release a bouquet that begins with a soft hint of boysenberry. The berry is quickly enveloped in a note that isn't unlike the scent of a Fig Newton, but then as the dried fruit is pushed down, the vaporous presence of eucalyptus rises to the top of your senses.
The first sip: A zing of wild strawberry with a ginger snap spice rolls across your palate, along with a touch of dried figs and cherries, yet it remains soft and supple like a mouth full of smoky preserves. Velvety and light in your cheeks, it rolls around warming from the heat of your mouth into a full vapor, like steam rising from a still pond on a cool morning as your mouth fills with a simple and delicate dew of flavors. Just when you think you've got it all figured out though, something new happens. It starts on the back of your palate - a gentle sizzling comes to life - fizzing and releasing a delightful cola taste as the tannins activate.
The finish: Hot and spicy - light and weightless - distant, but not long forgotten. The wine falls away leaving behind an easy, softly acidic, tannic dryness that lingers on and on, like the presence of somebody who has recently left a room long before you wanted them to go.
Each of the grapes used in Barbazul are readily present and waiting their turn to shine, a blend of 50% Tintilla de Rota, 35% Syrah, 10% Merlot & 5% Cabernet Sauvignon. The Tintilla de Rota - a grape that goes by several different names depending on where it's being grown - is primarily used to make fortified wines, and that's the source of the dried fruit taste. The rich preserved berry notes are obviously coming from the Syrah, just as the soft and velvety mouth feel is coming from the Merlot and the fizzy tannins from the Cabernet. All these grapes working in total harmony, masterfully blended and aged for five months in French oak - hence the fluttering of smoke.
Pairing:
Ribs are the first thing that come to mind. Bar-B-Q ribs and cool creamy, tangy coleslaw. For vegans, Bar-B-Q seitan will be nice too. It's the texture, and gamy yeastiness rolling around in that saucy spice that will be the key to the flavor match. Also, consider a flat pizza with olive oil, gorgonzola and fresh basil; pork chops on the grill with a dollop of apple sauce; teriyaki chicken; mu-shu pork with plumb sauce, or - and I know this is out there - baked noodle kugel with raisins. With dessert, as odd as it might sound - jelly doughnuts. Also, try chocolate cake with fresh raspberries and spoon of chocolate mousse; butter cookies; strawberry short cake - preferably with fresh berries and real whipped cream.
