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Screen Shot 2014-11-19 at 5.31.03 PMFood and wine pairings are as old as man. Okay, well maybe they had to invent man to then make wine and food to pair but that is besides the point. With wine there are some classic pairings; white wine with fish, rose wine with barbecue, red wine with steak. And then it goes further for example Pinot Noir goes well with lamb.

The reason I bring up lamb is because that was what I randomly paired with the 2009 La Merika Cabernet Sauvignon from California. I will (spoiler alert) tell you that I completely lucked out and they went together well. I will get into that more later.

First, we need the tasting note and in the case of the La Merika wines their website is “coming soon.” I will add that there is a little history lesson that I didn’t know on the back of the bottle. La Merika actually was the bright star that mariners would follow to soon find the Americas. But I thought it was named after Amerigo Vespucci? Oh well, here are the tasting notes from Wine.com:

On the nose, this wine exhibits aromas of black cherries and brown spices. on the palate, flavors of blackberries and cocoa mingle nicely for a generous finish.

Enjoy with bison ribeye, porcini crusted pork chops and comte cheese.

Only priced at $11.99, I am pretty sure that I paid a lot more than that. So how was it?

Color – Deep dark red as always.

Nose – Cranberries with herbs and tobacco.

Taste – Leather, licorice, bright cranberries and spice. The after taste actually had menthol or mint in it.

Finish – Long with medium to high acid and bright tannins.

Overall, this wine was decent but with the lamb it was amazing. I never really thought lamb and mint jelly went together. For years, I really never understood it but this was the first wine with that menthol aftertaste that I took a sip first and then ate the lamb. Usually, I do the opposite. I still always rate my wines on their stand alone flavor but know it gets better with lamb.