A cabernet sauvignon that isn’t too bad, but a merlot that really isn’t necessary
The 2016 Cupcake wine review features the top-selling brand’s cabernet sauvignon and merlot. The cabernet surprised me; it mostly tastes like cabernet, and may be the best Cupcake wine I’ve tasted in the six years I’ve done a Cupcake wine review. The merlot? The less said, the better.
The California cabernet sauvignon 2014 ($10, purchased, 13.5%) smells like boysenberries, not unlike pancake house boysenberry syrup without the sweetness. It’s mostly dark fruit, but barely sweet at all in the way so many grocery store wines are jammed with sweet fruit. The mouth feel is surprisingly full, again not what I expected, and the tannins and acidity are pleasantly noticeable and in balance.
The catch is the finish, which involves some horrible fake oak that can best be described as tasting like cheap, bitter, poorly made cocoa powder. It stayed in my mouth despite my best efforts to get rid of it with repeated rinsing.
The California merlot 2014 ($10, purchased, 13.5%) was thin, bland, dull, and uninteresting. It wasn’t fruity or earthy (though there was a funky aroma that blew off after a minute or so) in the way that most merlots are one or the other. Even more surprising was that there wasn’t any finish, and there’s usually at least a crummy one on this kind of wine. But the merlot vanished the minute I spit it out.
Given how many grocery store merlots suffer from an overabundance of flavor and fruit, the merlot is hard to figure out. My guess? Just poor quality grapes, which may also account for the funky aroma.