According to lore, on a dark and stormy night in 1816, Mary Shelley and a few of her friends (including Lord Byron, natch) set out on a quest to create their own ghost stories. As often happens at parties, when maybe a bit of wine has been consumed, she drew a blank. Yet several nights later, she dreamt about a ‘pale student of unhallowed arts’ kneeling beside his creation — who was a total monster!
And with that her classic gothic novel Frankenstein was unearthed.
For this Halloween, I’d like to suggest a disturbingly dark, yet flavorful, 19 Crimes Frankenstein Cabernet Sauvignon. The fun talking label (scan the QR code to make Frankie come alive) is your invitation to come up to the lab and see what’s on the slab.
Click the video below for some more spooky fun!
As towering in flavor as Frankie is in height, this is a wickedly robust red. Flavors of dark cherry, black currant, and rich chocolate will electrify your taste buds, pulling them out of the doldrums, across the moors and into the light.
Its tannins and medium-high acidity help cleanse the palate, balancing rich or fatty foods. It’s a bold and hearty creature and can deftly handle peppery sauces, marinades, and spices such as turmeric, caraway, and coriander.
Pairs well with: rich grilled meats — beef, lamb, venison, and cheeses such as aged Cheddar, smoked Gouda, Muenster.
Price point: $18.00
So put down your torches and pitchforks and take some time to enjoy this wine for your monster chiller horror night. And when you turn off the lights, you’ll see how the label glows in the dark. Too fun!
A long time ago I fell in love with vampires. They were elegant, stylish and a little more than dangerous. There was something darkly magical in the way they could materialize from thin air, and change your life forever with one, quick bite. I was intrigued by mysteriousness of their lives that began at sunset; existing only through the deep, dark hours of the night. When the movie of Dracula starring Frank Langella came out, I was mesmerized. That summer I was a young apprentice at the Shaw Festival and had ripped out a poster of the movie to tape to my dressing room mirror. As I applied my makeup for each performance, he looked back at me with dark, smoldering eyes, unblinking, through the mist and fog. It was my first real crush on a sophisticated, elegant man.
Around the same time, I became obsessed with an artist. His name: Edward Gorey. His art was dark and gothic, yet embodied a subtle, ironic humor. I’d first seen his work in the opening credits for the PBS series MYSTERY! and I was in love. The drawings appealed to the dark academia streak in my personality. I wanted to live in those Victorian drawing rooms of black and white, and walk amongst the ancient cemetery relics beyond.
When I discovered that Gorey had designed the sets for the stage production of Dracula (also starring Frank Langella), I wanted to make a beeline for Broadway and immerse myself in that world. Happily, many years later, I discovered that his set drawings had been made into a play theatre set. I could now own a small piece of his toothsome art all for myself!
Click the video below for a fun little journey into the world of Edward Gorey’s Dracula!
The bright acidity, spice and luminescent flavors of this wine did a beautiful job of cutting a swath through the creaminess of the Alfredo sauce I’d made to pair. Add to this a fresh salad of tender greens, and a crusty French stick smothered in home made garlic butter and we had a frightfully good dinner.
This bottle is also lots of fun your Halloween table. You can order the little vampire cape to dress up your wine bottle!
So have fun, my little creatures of the night! 🦇
Enjoy the holiday, be safe and may all your tricks turn into beautiful treats.🎃
It’s a crisp October night. Candles lit, you nestle in with a great horror novel. The moon is full, suddenly there’s the sound of leaves rustling outside. You shake off the sensation of the hairs standing up on the back of your neck. It’s just silly jitters. And then you hear the scratching at the window…
One of my favorite Halloween novels is Stephen King’s Salem’s Lot. I also loved the classic 1979 film version to get my creep on and send shivers down my spine. The freaky glowing eyes, the glimpse of fangs in the moonlight, the creepy little kids wanting to come in and play, the slow creak of the rocking chair in the empty room upstairs. And that house.
Lore tells you never to invite a vampire inside your home. But these two are ok. Let them in.
Organically grown in France’s Loire Valley, this Bloody wine is made from hand-harvested Grolleau grapes. Picking by hand is what can account for a higher price point. This is labour intensive work. Similar to Pinot Noir, this grape variety is thin-skinned, has fewer tannins, and is very susceptible to damage and disease. Extra care must be taken. Whole cluster fermentation is also used to impart more of a fruit forward quality and give a bright acidity on the palate.
The color is a bright, vibrant red as it pours. It seems to levitate just like Danny Glick floating to your window.
On the nose: • blackberry • cherry
Flavor profile: • sour cherry ( a little like a Jolly Rancher) • herbaceous • earthy vibe
Pairs well with: • Red peppers staked with goat cheese • Grilled seasoned chicken • Mild creamy cheeses • Patè
“I don’t mind being locked in here, but at least leave me a corkscrew.”
– Natalie MacLean
In her book, Red, White and Drunk All Over, Canadian wine writer Natalie MacLean was referencing Edgar Allan Poe’s short story, The Cask of Amontillado. Essentially, it’s about a guy who gets fed up with a rival always insulting him so he creates a ruse to trap him, literally, in a catacombs cellar in search of a good glass of wine. I can see why the rival might fall for it. But this is a cautionary tale: never go on a drunken hunt for wine, especially if it leads you to a dank, musty, skull-filled cellar, lest you be shackled and bricked into a room. You’ll need more than a corkscrew, my friend.
And so, with the midnight hour close at hand, join me, as we descend into… the catacombs.
I know I left a great vintage down there, somewhere.
Judging by most of Poe’s writings, he seemed to be an eternal pessimist so this is choice is apropos.
A haunting blend of 62% Petit Sirah, 18% Zinfandel, 17% Syrah and 3% Lagrien.
🍇Tasting notes – Hints of black cherry on the nose, deep blood red in color, it tasted of ripe, smoldering fruit compote – rich blueberry, dark raspberry and blackberry. Whispers of spice lingered like an apparition, then evaporated on the finish. When paired with a creamy Brie, the fruity, jammy vibe was coaxed out. With cheddar, the jammyness gave way to a more subdued vibe. It had a rich mouthfeel with substantial legs. 15.2% alc.
Simple, tasty and bewitching, and, though similar, this blend turns the tables on the Pessimist with 70% Zinfandel, 16% Petit Sirah, 10% Syrah and 4% Grenache.
🍇Tasting Notes: Rich, creamy flavors of mocha chocolate, stewed blueberry and raspberry, with hushed whispers of leather, and smoked dark cocoa on the nose. Paired with a simple dish of pasta, olive oil, fresh parmesan and basil, the flavors settled in to a more savory, less fruit forward vibe. The color was deep purple burgundy, and mouthfeel wasn’t quite as full as the Pessimist – it had skeleton legs on the glass. 14.8% alc
$16.99💰
It’s interesting that these two wines, both Paso Robles, both similar in character and flavors, can have subtle, tasty differences.
Both wines had such beautiful, deep purply-red color that I know my teeth are purple.
So…
What is the difference between Petit Sirah and Syrah? According to Wine Spectator’s Dr. Vinny, Petit Sirah and Syrah (Shiraz) are two different types of grapes. Petit grapes are smaller in size than Syrah, and have a more dense skin-to-pulp ratio. This makes their color dark like ink, rich in flavor, and more tannic than Syrah. Small is mighty.
In this haunting season, please tread carefully. Beware the late night drunken scavenger hunt for the elusive vintage. And if anyone mentions a cask of Amontillado, run!
Daylight is beginning an early decline, the shadows getting longer. A chilling breeze causes the leaves outside to rustle, and your candle to flicker and then blow out. You hear a scratching at the window…
Don’t be frightened…it’s just me with my annual Halloween wine round up! 🎃🍷
If you know your vampire lore, you have to invite me in.🧛🏻♀️
But first, click the video below for more fun!👇
This year, we’ll become familiar with three. And since I never play favorites, here they are in no particular order:
🎃Banshee – 2018 Pinot Noir – Sonoma County With a cooler than usual start to their growing season, and moderate temperatures throughout the summer, the fruit yielded an offering with intense flavors and optimal acidity. This wine was then left to its slumber for 9 months in new French oak casks.
Shhhh…. don’t wake the master!
•Flavor profile: sweet | tart mix of bright cherry, raspberry, tea and vanilla.
Awaken your senses with this lush warm – climate Syrah. From Michael David Winery (they make a wonderful Petit Petit), this is darker than Cabernet Sauv with lots of antioxidants and lends well to aging (the wine, not you). It will come out of the botttle with a big, bold bite at the start that gently settles into a gentle warming spice on the finish.
So how can you tell if your wine is a warm climate or cool climate offering? Let your sixth sense guide you (or just check the alcohol level on the label). Warmer regions have alcohol levels of more than 14%+, cooler regions less than 14%. This wine checks in at 15%.
•Aromas: blackberry, boysenberry, fig, dark chocolate & allspice.
•Pairs well with: grilled or roasted lighter meats – especially pork spare ribs, tender chicken thighs, anything with a little fattiness to rip into the high tannins; fragrant, softer cheeses with lavender, fennel or thyme.
•Price Point: $15.99
👻Halloween fun trick: say, “Sixth Sense Syrah” 5x, as fast as you can after drinking a full glass. And please video it and upload to the comments if you dare! Lol
Sink your teeth into this cozy throuple of Zinfandel | Cab Sauv | Merlot, aged in American and French oak. It summons the dark arts of flavor. Lodi’s climate is more like the Mediterranean; warm days and cool nights to grow intense, ripe grapes with wonderful structure and style. Flavors meld together to hit you like a stake through the heart.
•Flavor profile: blackberry, dark cherry, mocha, toasted oak, whisper of smooth caramel.
•Aromas: spice and pepper with a little bite of jammy berry.
•Pairs well with: Any good cut of red meat, BBQ beef kabobs, beef tenderloin; cheeses such as aged Gruyere, Havarti, Parmesan and Gorgonzola.
It says right on the label that meat was made for this wine so choose anything juicy and red from the meat counter and feel free to char broil. The smokier the better as it will pair beautifully with the robust spiciness of this wine.
•Price Point: $11.99
So now you have a few treats to get you going this Halloween season. Whether you’re doing a little socializing or staying in your catacombs with a good scary movie, cheers!🍷🧡
The Wine Student 