The Sunday Morning Sommelier: Bluedonnay
Oct 10th, 2010
Alcohol content: 12.5%
Price: $14.99
Description per label: The Maine blueberry is not overly aromatic nor sweet. The winemaker therefore needs to carefully draw out the subtle flavors from this reluctant berry.
Review:
Last weekend was The Bar Harbor Sommelier Invitational. The countries top-tier sommeliers gather at this exclusive annual event to sample fine wines and discuss industry trends. Unfortunately, I was discouraged from attendance due to some unsavory behavior I allegedly displayed the previous year. The complaint letter to the New England Sommelier Society alleged, among other things, that I incoherently berated several wine aficionados while standing naked atop a tasting table. I was also implicated in the “gross removal” of a chandelier and the discharge of two fire extinguishers. Let it be known that through my attorney I’ve flatly denied all allegations.
Determined to stay current, I conducted my own version of this esteemed event at the lesser-known Otter Creek Motor Lodge which is located a few miles south of Bar Harbor. At best, the lodge’s decor would be described as minimalistic. The room I shared with five of my fringier sommelier friends had sheets as soft as cardboard and a lingering aroma of four-day-old lobster stew. We sampled literally hundreds of varietals over the course of two days without cessation. As the sun rose over Otter Creek, Samuel unveiled a bottle of Bar Harbor Cellars Bluedonnay. Upon sampling this deep indigo wine, the aroma was elegant with subtle touches of fruit. The taste on the front pallet was tart yet surprisingly smooth. It got so foul on the backside, though, that I was forced to remove my sommelier tasting glove in order to slap Samuel about the head, neck, chest and breast. The Robitussin-like finish leaves you with the sensation of being french kissed by a monkey with halitosis.
On the SMS scale (1-10) I’d rate this blue bullshit a 2.
Suggested pairings: moose nuggets, cold clam chowder and a sinus infection.
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Written by Lea Barlow • Leave a comment