Hi. Bit of an amateur. I love balanced wines like Merlots. I also love acidic wines like Barberas. I'm just now getting into unoaked Chards. Convinced that Cali (where I live... in Oakland) has too much oak and sugar. Have an affinity towards Rhone.

RenaR's Wines

Showing 1-4 of 4 wines total

Refine My Wines:
Refine Your Search

Show Only

See lists

RenaR's Rating

from 0 glasses to 5 glasses

  • Apr 27, 2010 at 5:15am

    Previously available for $10.99

    RenaR's Review:
    Added Apr 27, 2010 at 5:15am
    One of the first things that struck me about wine a couple of years ago while still in college was just how much letting wine breathe changes it. This 2006 Big House Petit Sirah from Bonny Doon was like a new feral kitten (excuse the domesticated animal metaphor – I’ve been craving a pet) when I opened it 5 hours ago. Clawing and scratching with all that acidity and alcohol. Now it’s gently purring next to me on my desk. Now it’s showing more of the fruit that was hiding behind the tannins. I pointed out so many different fruits while drinking it that I’m starting to think that it’s mostly marketers who make up the labels on wine. Each palate will taste different fruit, so it’s really learning to connect the sensations you feel to past experiences and taste memories. Wine is so chemically complex and varied that each person has an enormous playground of flavor molecules from which to choose from in each bottle.

  • Apr 27, 2010 at 5:13am

    Previously available for $12.99

    RenaR's Review:
    Added Apr 27, 2010 at 5:13am
    I’m drinking some very yummy and complex Stonehenge Sauvignion Blanc. It’s very true what they say about not drinking whites too cold. They should be just nearly touching room temperature. After a half our or so all this citrus rind came through the “it’s just white wine” taste I get a lot with whites. Then after a few hours in the bottle, melon. Then after an hour in the glass oak just sprung up. I think I’m starting to see the complexity of whites as well.

  • Apr 27, 2010 at 5:11am
    Compare and Buy

    Average Price: $9.99

    RenaR's Review:
    Added Apr 27, 2010 at 5:11am
    Bright and supple, this cab has smoothed out all its tannic edges by the second day. Candied cherries on the nose, and ripe black currant as the main character. It really has an herby taste to it all throughout. Maybe it’s the leftover tannins that taste, and feel almost like oregano.

  • Apr 27, 2010 at 5:10am

    Previously available for $175.00

    RenaR's Review:
    Added Apr 27, 2010 at 5:10am
    I bought this after trying the Red Diamond Merlot, which was perfectly balanced, the way merlots can be for me. This cab was very simple and one dimentional when I first opened it. Now, 3 days later, it developed a lot of jam flavors which I just now recognized at all. Not rotten, but overripe. Wondering if this comes from overripe grapes at picking, or just the overheld wine sitting on my desk for about 24 hours longer than it should have. I definitely disagree with some wine writers out there who say that you can’t hold red wine for over 2 days. I’ve had decent wines after they’ve been sitting on my counter for over a week. I know when I taste vinegar, and this wasn’t it. Back to this cab though. With Cabot cheddar it creates this intense chocolate taste in my mouth. Flash of milk and salt, flash of fruit, then melting milk chocolate. That to me sounded so pretentious, so snobby. Except that it wasn’t. I think that not enough wine writers know of words such as “I think…”, or “I feel…”, or “This reminds me of…” It’s always, “This is…”, or “This is not…” To me, wine brings up so many memories, whether of other wines, or of the taste of other fruit, or of a moment in my life. Wine is so personal, that it can’t really be categorized as having this or that flavor. It’s more about the stable complexity and the atmosphere that it creates. Zins are more outdoor BBQ, Cabs are couch and blanket. Sauvignion Blanc is more peppered tilapia, Viognier is more lemon bars. But only to me. So then, you might ask, why the price difference? Because, I think, more carefully designed wines can create more tastes on your tongue, and more pictures in your mind, than the Two Buck Chuck you’ve just put in your shopping cart.

Get Our Wine Newsletter

Receive Snooth's FREE daily emails about value wine picks, commentary from wine insiders, and occasional special offers from Snooth about trusted affiliates.

Thanks for signing up!

We won't ever sell your email address.
Preview a recent email.

Recent Forum PostsView all

Snooth Media Network