Friday, October 24, 2014

Apothic Dark Sour

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Apothic Dark Sour

Fall is upon us, and so are cozy blankets, crackling fires, and for me, goblets of big, fruity red wines.  I love a red wine that has lots of different flavors from fruit to tannin to chocolate!

Lucky for me, I was recently invited to try Apothic Dark, the new limited edition wine from Apothic, who you might remember from this summer's Orange & Chile Apothic Rose Spritz.


Apothic Dark Sour
 
The Apothic Dark is my favorite of the Apothic wines - it is big, moody, and full of flavor.  On the nose it has flavors of black currant, prune, dark berries, with a slightly sour note.  On the palate it starts out dry with a nice level of tannins, and then opens up with more fruit forward notes of jammy blackberry, currant, blueberry, and fig, with a subtle vegetal note, and baritone earthiness with flavors of coffee dark chocolate.  I love this wine served with a marinated skirt steak and a lemony kale salad - it pairs beautifully with red meat, and because of all of the fruit notes it also works well with acids.

Apothic Dark Sour


No meal is complete without a cocktail (this is Gastronomista, after all) and one of the great things about this wine is that it performs beautifully in a classic New York Sour!  I open the bottle when I start cooking to let it breathe, make a few cocktails to enjoy with my hubs in the kitchen, and then enjoy the rest of the bottle at the table!  Perfection!

Apothic Dark Sour

But this is not your typical New York Sour - I wanted to bring out that amazing vegetal note in the wine, so I've used a wine based Absinthe.  I've also used a Raspberry Liqueur to build on the all of the dark berries in the wine, and to add a bit of sweetness.  Rye whiskey adds a layer of spiciness, and fresh lemon juice cuts through it all - the bright acidic flavors act like an apéritif, a perfect introduction to your evening meal!

Apothic Dark Sour

Apothic Dark Sour

Apothic Dark Sour

Apothic Dark Sour

Apothic Dark Sour

Apothic Dark Sour
Created by Gastronomista

2 oz Rye Whiskey
1 oz Raspberry Liqueur
1 oz Fresh Lemon Juice
1/2 oz Wine based Absinthe
1/2 oz Apothic Dark
Fresh Mint to Garnish

Fill a cocktail shaker with ice and add the whiskey, the fresh lemon juice, the Absinthe, and the raspberry liqueur.  Shake for 30 seconds, and strain into a low tumbler.  Using a bar spoon, slowly layer the Apothic Dark onto the top of the cocktail.  Garnish with a fresh mint sprig.

Apothic Dark Sour

The best part about Apothic Dark is that it is a very nice wine and yet it won't break the bank.  At $14 a bottle you can keep your home stocked so you're always ready for company - just be prepared for the oohs and ahhs when you make this gorgeous layered cocktail for your guests!

Buy Apothic Dark here>>

Cheers!

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4 comments:

  1. Sarah|PickledCapersOctober 27, 2014 at 10:12 AM

    The vegetal and herbaceous notes in wine are often completely ignored in favor of the sexier(?) spices and fruits. I love that you actually highlight this by pairing it with absinthe. A stunning and really fascinating cocktail!

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  2. @Sarah|PickledCapers THANK YOU! I completely agree! I find it so much more interesting to highlight the savory notes than the sweet. This wine has a lot going on in it - great buy for $14. I LOVE this cocktail, it works so well with the wine and it brings out those subtle flavors! xx

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  3. Apothic really is a lovely brand. And you really can't beat the price. I haven't tried the Apothic Dark yet, but I will definitely look out for it. This recipe looks absolutely delicious, and the photographs are beautiful as always. Thanks for sharing!

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  4. Bethany~FurnishMyWayNovember 20, 2014 at 12:48 PM

    What an absolutely beautiful drink! Thank you for sharing the recipe. I enjoy Apothic wine so this will be something I will have to try! Great detailed descriptions in your writing. I had fun reading the post!

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