<p>Rye, and grenadine and Absinthe bitters. Its strange how the rye flavor lingers. It's my first time trying rye and I'm trying to distinguish it from the Absinthe bitters. Overall its very good and fits the fries and burger well, but it has a much heavier almost sandy dry yet very tart taste to it that may take a while for me to appreciate. I'll have to revisit rye again someday straight up.</p>
Today was my first wine tasting, and it was at a cool rural wine bar in Malibu, California. We did the Monster Flight, which was all red wines, blends. The picture explains them best.
The Purple Haze had the best flavor, somewhat dry, kinda fruity with a clean finish. I really enjoyed the Moulin Rouge, which was also a dry wine, a little heavy and somewhat berry flavored. The last wine, Black Widow, was floral and almost creamy in its finish. A great way to end the tasting.
A light and fluffy sake by the restaurant's description (at Bodega in Los Angelo's). It lives up to it's name being much more palatable than most sake I have tried straight up. It almost has a milky consistency, which I am assuming is due to it being unfiltered. I didn't even know sake came unfiltered, but I will be trying more unfiltered sake to see the difference soon.
