This inexpensive wine was less than $9 and is ruby, with tart dried red cherries in the bouquet and nose. But I have been swirling this wine for over 15 minutes for one reason or another and it is changing in the process of breathing it. It yields some wood with a really nice and unusual caraway note. The bouquet of this wine is clearly its best attribute as it is rather disappointing in the mouth.
It is thin in style in both texture and flavor and a bit acidic with no finish what so ever.
But I have been nursing this wine over the course of an hour or more and it is growing on me. As much as I was ready to not even drink but one glass of it, I kept going back to it. The biggest lesson here is to give red wines–even marginal wines a chance with plenty of air. Normally wines are opened and consumed and the best of the wine is missed as it is never allowed to come to the fore.
So get in the habit of breathing all your red wines. Unless you’re opening a 100 year old bottle of Bordeaux you’re not likely to ruin it by giving it some time to open up.