Review: 2012 Oveja Negra Carbenet Franc Carmenere and Gruyere Cheese



2012  Oveja Negra Carbenet Franc Carmenere                    $8.99

[From Winemakers Web Page] Wine Makers Notes: Deep fruit characters dominate, with red cherries and soft touches of raspberries against a black fruit background complemented with some tabacco and cassis notes. Firm yet smooth on the palate, this wine displays a juicy, refreshing mouthfeel that reveal elegant hints of cedar and bitter chocolate that lead to more fruity characters that appear on the finish. Cellaring potential: drink now through 2+ years



Gruyere Quarter Wheel           $12.47

[From Wikipedia] Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged (five months to a year) it tends to have small cracks which impart a slightly grainy texture.


Wine Review-

Well this was not a good wine. In fact I had less than half a glass. I couldn’t stomach it at all. The flavor was not at all to my liking. I thought it was too bitter (and this from a girl who likes dry wine) and it caused my gag reflex to act up. Of course that is with the addition of the cheese which was grainy and nasty. More on that in the cheese review.

So that’s me. My husband, however, liked it. He thought it paired splendidly with the cheese and he found the flavor pleasing and not bitter at all. He couldn’t understand my issue with the wine. Husband gives it thumbs up. I give it thumbs down. I suppose it is up to you to decide.

We will both agree that this wine didn’t have any of the tasting notes the wine maker says it does. We didn’t get that at all.

Cheese Review-

What is there to say, it’s Gruyere. I find I’m not overly found of gruyere anything. I don’t usually eat much of the cheese but I do try them. So I tried it and it’s just as disgusting as I remember from our last red wine and gruyere experience.

Husband, of course, disagrees. He ate the cheese up. He does tend to like cheese. He said the flavor improved as he got closer to the center of the cheese hunk. I declined to test his theory

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