It's winter, and as that I have been trying to try more red wines lately. The key thing that I am seeing with a lot of more interesting reds, regardless of the price is that you have to adequately let them breathe, and that means decanting them for at least thirty minutes to an hour. And in this case, this started as a wine that I hated, but forced myself to try different ways.

I can't tell you what's in this wine because no matter where I search, I don't get a good answer; I am thinking that the prime grape is Monastrell. This is an extremely dry wine, heavy with tannins, but on the flip side, there is a spicyness combined with the taste of currants. The spice being more indicative of nutmeg and ground sage.

This wine is for dry wine lovers only.