Now I wouldn’t call myself a straight up carnivorous caveman, but from time to time our grill and dining room have been known to look like a scene from one of those Brazilian Steakhouses. If you’ve never been to one, I’ve got two words for you: MEAT…RELENTLESS!
As I was saying, we were having our own Fogo de Chao-esque dining experience the other night and needed a couple of reds to wash down all that charred BBQ meat.
For starters, we had the 2009 Viña Maquis Cabernet Sauvignon (Sample, MSRP: $20 US). Check out the mug on this label!
He sure looks raring to go with our hunk of beef.
Consisting of 90% Cabernet Sauvignon and 10% Cabernet Franc, this tasty red is the product of 100% hand-picked fruit. 50% of this wine was aged for 10 months in second and third-use French oak barrels. The 2009 Viña Maquis Cabernet Sauvignon was like throwing a chunk of milk chocolate, ripe dark fruit and a handful herbs down on our big ‘ol steer.
But, ay caramba!! Our second red wine of the evening was superb with those succulent juicy slices of beef. That red was the 2009 Viña Maquis Carmenère (Sample, MSRP: $20).
Unlike the richer style Cabernet that we tried polished off, this red just calmly and steadily thumped our taste buds from start to finish. Made with 100% estate grown Carmenère (also hand-picked), this red showcases brilliant sweet raspberry, chased by cinnamon and black pepper from the very first sip!