Drink & a smoke
March 5, 2009
2006 Hogue Cabernet-Merlot Red wine for non-red wine drinkers
By Matthew Jackson
Photo by Rob Watters.
The 2006 Hogue Columbia Valley Cabernet-Merlot features a delicate balance of spice and fruitiness.
As a casual wine enthusiast, I’ve noticed that red wines typically receive the appreciation of a select, but by no means small, crowd. To say that reds are an acquired taste is perhaps too critical, but many red devotees shun the white and blush wines, while fans of these supposedly “easier” wines stay clear of the boldness of merlot, cabernet sauvignon and syrah.
However, the characteristically heavier red wines offer amazing body, complexity and food-pairing options. One of the most accessible red wines for the non-red-wine-drinking crowd is the 2006 Hogue Cabernet-Merlot.
Dry, and with fruity and chocolate notes, this blend of cabernet sauvignon and merlot in a ratio of 11:9 is a basic, easily enjoyed red.
Though the first sip lacks the explosive orchestration of nuanced flavor that marks most cabernets and merlots, the Hogue red blend features a classic red wine base, structured with a dry black cherry fruitiness that rounds out to a dark, chocolatey finish with a light oak characteristic and subtle spice.
The wine has subtle balance and light finish, making it an excellent pairing for simple, flavorful meals that focus on the freshness of the ingredients – think along the lines of gourmet pizza, pastas, herbed chicken and grilled salmon. It is also excellent with barbecue since the subtle boldness holds its own against charbroiled flavors, but it doesn’t overwhelm the palate for more delicate fare, such as grilled seafood.
Founded in 1982, Hogue wines come from Washington’s Columbia Valley. Grown in Eastern Washington’s sandy loam, the Hogue Cellars vineyard takes pride in the quality of its grapes, and produced the cabernet-merlot to highlight the distinct and regionally characteristic qualities of its wine.
I recommend this wine as a good alternative to heavier reds and as a pairing with bold and flavorful foods. The wine is enjoyable on its own, and is an excellent replacement for a chocolate dessert with coffee.
The Hogue menu of wines includes a wide variety of red, white and blush wines, and is widely available at grocery stores for between $7 and $10.
Reach reporter Matt Jackson at arts@dailyuw.com.
Acid Blue Deep Dish
By Maddie Hall
Photo by Joel Shapiro.
The smoke from the Acid Blue cigar is described as exceptionally dense.
Photo by Joel Shapiro.
Acid Blue Deep Dish cigar
Photo by Joel Shapiro.
Acid Blue Deep Dish cigar
I’ve been in the mood for a really tasty cigar. I’m not ignorant to the potential long-term health risks associated with tobacco use, and sucking at a Swisher for 20 minutes just isn’t worth it to me any longer.
My throat had been scratchy, and I entered the smoke shop begrudgingly. I saw a wall of cigars I’d tried before, a handful of no-names, and some that appeared to have passed their prime. Just as I was getting ready to dedicate a few hours to learning how to properly smoke pipe tobacco, I saw the fattest, juiciest, most sumptuous of specimens.
The cashier took my $8 and, in return, placed it in my hand: an Acid Blue Deep Dish, 5x58, so redolent as to send my olfactory receptors into a frenzy at the mere crack of the plastic wrapping. The two bands — one metallic cerulean, another narrow and black — and the unusual shape — a rectangular prism — engaged the rest of my senses in utter excitement.
After settling down in the late afternoon at a comfortable bench off Denny Field, I found my Nicaraguan delight to be the square peg to my round guillotine. With great care and some difficulty, I was able to remove a slice thick enough to reveal the smokeable end of the delicacy between my fingers.
I lit it as best I could and took my first drags with haste and fervor. The smoke was as delicious as the anointed wrapper. This treat, handmade by Drew Estates, was extremely well-packed. Sweet, herbal smoke filled my mouth, and I relished the easy draw and mild tobacco.
Nearly a third through, the cigar began to yield flavors more savory than sweet. For two more inches, I enjoyed a substantial, vanilla stream of nearly piquant tobacco with hazelnut tones.
But the sun was quickly disappearing behind darker and darker clouds, and I shivered as I clutched the remaining portion of my cigar between stiff fingers, determined to consume as much as was pleasantly practical. My persistence in weathering the environment yielded the reward of creamy, minty, though gradually harsher, smoke. With only a little reluctance, I took a few more pulls before dousing the now ovoid butt in a pretty and strangely convenient reservoir.
Sated, I returned to the comfort of a warm brick building, where I would quickly forget the carefree sensations that come with the slow enjoyment of a premium cigar, but taste the succulent essence on my breath for hours to come.
Reach reporter Maddie Hall at arts@dailyuw.com.
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