“The Ring In” Shiraz was a mail-order bottle that caught my eye in several ways: 1) its simple, understated horseshoe-shaped logo; 2) its odd name; and 3) the fact that it was a Shiraz. Several years ago I had a pretty significant Shiraz phase, recording thoughts and tasting notes in a wine notebook, but this grape has been absent from our table in recent months. Someday I may unearth the notebook and add some of that information to Notes–here some thoughts on the Mr. Riggs experience in the interim:
Big bouquet of blackberry and dark fruit on the nose, right upon opening, and with none of the sharpness that you occasionally get when uncorking a Cabernet Sauvignon. Deep, deep red pour into a glass held by my eager hand, and then more fruit too upon initial tasting. Here are several ideas from the experts that should further shape your instincts with The Ring In:
“This exclusive U.S. import offers notes of black cherry, eucalyptus, violets, blackberry, vanilla, cocoa, and minerals.”
As depicted in the mouth-watering photo here, we had The Ring In (a South Australian gem) with a hearty beef stew and biscuits, both cooked up to a tender and flavorful effect by my wife. You might be thinking about heartburn right about now, but let me assure you her stew broth was packed with subtle tastes that were easy on the tongue and throat. This meal did well to ward off the chill of a rainy, overcast Sunday and was a great last dinner before an early a.m. flight to New Jersey and “road” foodstuffs.