A delightful, well-bred Bordeaux style red wine with a paradoxically enticing manner of managing strong peppery spices in foods and drawing out the true essence of the primary food flavor.
As you approach this wine the Cabernet Franc nose comes up at you from the glass with youthful aromas of fresh coffee grounds and black fruits.
The Cabernet Sauvignon component shows lovely fruit immediately evident on entry with wonderful textures, massive yet soft and luscious, but backed up by supple tannins and correct acidity giving this wine perfect balance.
The texture is fresh with vigorous style and a silky Malbec finish.
Serving temperature: 65°F
Bill developed the blend for Entice Cuvée on a napkin in an airplane traveling from Chicago to San Francisco.
Bill had a pepper steak for dinner in Chicago and the sommelier gave him a Cabernet Sauvignon which increased the pepper, hiding the steak's flavor.
Realizing the error the sommelier then retrieved a Malbec which removed the pepper flavor.
Bill realized that the correct blend of Cabernet Sauvignon and Malbec, accompanied by balanced yet lesser quantities of the other three Bordeaux varietals could mitigate the heat and manage the steak and the pepper flavors and so Entice was created at 30,000 feet above Nevada.
Foods like peppered salami, Steak au poivre, lemon peppered chicken, etc., with either a hard or soft texture, hard flavors and a high spice level are too spicy for Merlot or Cabernet. These foods need a hearty, complex wine that will manage the spice pepper, a wine like Entice Cuvée.
Entice ~ to attract by arousing desire, because once you realize its power it will entice you to add pepper to foods.
Cuvée ~ used to indicate a blended wine of exceptional quality. It is a derivative of the word “Cuverie” which is the French term for the building housing the fermentation vats of a winery.