If you've ever used a recipe to make Sangria, you know that it calls for a bottle of dry red wine. This isn't very specific, because you add a bunch of different things to it to alter the flavor, and so the quality of the wine isn't
that important. Ha.
At first sniff, Snap Dragon Red Blend smelled of permanent marker and moldy raspberries. This wine must be corked! ....one might think, only to realize that a synthetic cork does not have this effect on a wine. So, if I can't blame the intrusion of air, it must be the wine itself. Think of sucking on stale crackers laced in fingernail polish with an unpleasant fruity zing at the end. It was almost sweet, and not in a good way. To prevent myself from cringing as I poured it down the drain, I tried to disguise the flavor with liquor and fruit. I added brandy (a little at first, then a little more...), apples, strawberries, grapes, a touch of sugar, ice, and a splash of club soda. The taste was slightly improved, but I couldn't get past the smell. I even tried holding my breath and taking a sip, but that only prolonged the smell to appear at the end of the swallow. I may try to cook with it (yes I am that frugal), to reduce it so much that all the reminiscence of the initial taste goes away, but most likely it's on its way to the sewer. So sad.
Wine: 2007 Snap Dragon Red Blend
Varietals: Mostly Zinfandel
Region/Country: Sonoma, California