![]() ![]() As such (and possibly the dismay of traditionalists), Leamy doesn’t discourage pouring your share into a rocks glass with ice into a cocktail shaker as component to a drink or into a pitcher for a batched cocktail or sangria. The particular blend was specifically formulated to be higher in alcohol to match the bourbon mouthfeel the barrels impart. But the boozy finish provided by the barrels matches the natural potency of the blend. It’s also far higher in alcohol content than most red wines at 17%. ![]() The final product feels consistent-a stream of flavor, where each note lies at a different depth-rather than uneven. Now, if the entire lot sticks out funny I’m having a bad day at the office.” ![]() And a barrel that maybe sticks out a little is actually a good thing. Cooper & Thief Cellarmaster Chris Leamy explains, “In six or three months or whatever, that flavor is going to build and build and build. This is why the team has to be careful regarding how much of the barrel’s natural flavors are put into the wine. When it emerges, fragrant vanilla gives way to smooth leather and soft stone. The wine that goes in (a combination of 38% Merlot, 37% Syrah, 11% Zinfandel, 7% Petite Sirah, 4% Cabernet Sauvignon, 3% other) has a high alcohol content and a bit of a bitter, butterscotch finish. But few brands have chosen to pour their wines in there with the intention of amplifying the flavors.Ĭooper & Thief’s Red Blend-a dense and delectable, almost dessert-like wine-is aged for three months in unattributed bourbon barrels. From maple syrup and beer to sauces and coffee, the flavors imparted by time inside a barrel are widely sought after. The method of storage and seasoning (charred, new American, and French oak each impart their own distinct flavors) has been employed in dozens of product categories. Though one of their three wines on offer right now employs grapes grown in the former, each of Cooper & Thief’s wines are crafted to withstand, and benefit from, a stint in spirit barrels.īarrel aging isn’t a new technique. The wines they produce can still file under well-known categorical styles- Cabernet Sauvignon, Sauvignon Blanc, and Red Blend-but the spirit with which they produce wines could not be more different than conventional wineries in Napa and Sonoma. Or, call your wine shop and ask the staff to order a bottle for you.Unlike more traditional winemakers, the team behind Lodi, California’s Cooper & Thief prove particularly fond of breaking conventions, all while employing centuries-old techniques. Chris found the bottle we tasted for the show in a New Haven wine shop, but you can search Cooper & Thief’s map to find a seller near you. Grape varieties include Merlot, Syrah, Zinfandel, Petit Syrah, and Cabernet Sauvignon.Ĭooper & Thief is made by Cooper & Thief Cellarmasters, in Lodi, CA. Faith recommends pairing the wine with strong cheese, like gorgonzola, or with the wine’s opposite: something smoky, like ribs on the grill. But do taste it straight, too, because it’s interesting. (You could add a splash of bourbon, but its essence is inherent in the wine due to the manner in which it is aged). Even at $30 a bottle, steep for us, Faith imagined the celebratory sangria this blend would make. Cooper & Thief was unlike any red wine he’d ever tasted. Ĭhris stumbled upon the wine when it was paired with short ribs at a dinner.ON-DEMAND: Listen to Faith and the gang describe the flavor of this unique wine.You need to pour a glass of this and experience it for yourself. If you butt up against authority and you don’t follow the rules, particularly the “rules” about what wine should be and taste like, well, you guessed it. If you’re a port aficionado, this wine is for you. Aged for three months in bourbon barrels, if you like a jammy, vanilla-forward red, this wine is for you. “Born from mischief” is one of the taglines of Cooper & Thief, an unusual red wine blend Chris Prosperi discovered for us. ![]()
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