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By: Levi Reiss
Last week was my first German rose. And this week is one of my first organic roses. In the late 1990s the Vinedos Emiliana transformed a conventional Chilean winery into a 100% organic or biodynamic one. They get their compost from grape leaves, stems, and stalks, residual plant matter, and animal manure. They offer a variety of tours and tastings including organic chocolate and wine. The Rapel Valley located south of the capital Santiago is Chile's largest wine region. This wine is 85% Cabernet Sauvignon and 15% Syrah. The companion wine is a fairly inexpensive rose from Languedoc, France.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed
Adobe Reserva Rose Organic D. O. Valle de Rapel - Chile 2011 13.5% alcohol about $12

In the absence of marketing materials let's start by quoting the back label. "Clean and light-red in color with aromas of red fruits and strawberry jam. The nicely balanced palate presents a smooth start with good structure, good acidity, and fruity flavors of berries, black currant, and cassis. The wine is fresh with a pleasingly persistent finish. " And now for my review.

At the first sips this wine was subtle with light acidity and little fruit. My first meal centered on an omelet made with basil, thyme, crushed chili peppers, and processed American cheese, which rendered the libation's acidity upbeat. In response to steamed broccoli the drink was forceful and pleasantly sweet with a burnt taste. A Turkish salad composed of sweet pimento, tomato paste, dried parsley, hot peppers, vinegar, and spices sharpened our Languedoc friend's acidity but almost took away its fruit. A strawberry frozen yoghurt muted the liquid except for its acidity. The second dessert was a vanilla pizzelle, an Italian waffle cookie and in response the rose replied with round acidity and some burnt taste.

My next meal centered on a store-bought chicken pot pie. My glass answered back with subtle acidity, raspberries, and some darkness. Adding a generous amount of Chinese hot chili sauce to the dish rendered the drink light and round. It was somewhat sweet and offered a bit of burnt. In response to fresh blueberries this wine became syrupy. When paired with Swiss dark chocolate containing orange flavor and almonds the liquid became dark and round, but it did not meld with the chocolate.

The closing meal started with Japanese rice crackers. In response our Chilean friend tasted of peaches, providing bracing but not unpleasant acidity. Then came a boxed Baked Ziti Siciliano that I doused with grated Parmesan cheese. The liquid was round, slightly burnt, and quite refreshing. Paired with fresh strawberries, the wine tasted burnt and provided little fruit.

Final verdict. Since I don't restrict myself to organic wine, I have no intention of buying this product again. However, if you want to go organic it isn't bad for the price.


In his younger days Levi Reiss wrote or co-authored ten computer and Internet books, but he prefers drinking fine German or other wine with the right foods and the right people. He teaches computer classes at an Ontario French-language community college. Visit his global wine website with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.
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