Back in October I got the chance to try the Bouké White. It was my first New York wine and I really enjoyed drinking it and telling friends and family about how wonderful it was.
Proprietor Lisa Donneson was kind enough to send along a bottle of her 2007 Bouké Red made on the North Fork of Long Island, $21, 13% abv. Now, it's no secret that I'm fond of claret-style red blends, and I marvel at the winemaker's art of combining different grapes. This one is 35% Merlot, 25% Cabernet Franc, 20% Cabernet Sauvignon, 15% Syrah, and 5% Petit Verdot. Call it a Bordeaux vacation with a weekend trip to Rhone.
The nose is a pleasant blend of stewed fruit, blueberries, and raisins. Touches of black cherry linger afterwards. The wine follows through on the berry flavors with a tart cranberry mouthfeel and a bit of vegetation presumably from the Cabernet Franc. Medium tannins, warm and pleasing finish. It's well put together, and I can't wait to see what other fascinating wines emerge from Bouké in the future.
After taking my notes on the wine, I had the opportunity to pour it for a group of friends and family at a BBQ hosted by my brother. He had marinated six racks of ribs, injected them with apple juice, and slow cooked them over Jack Daniels coals for several hours. Not only did six more people from the Mid-South get to try a New York wine for the first time, but they all loved it and the strength of the grapes like Cabernet Sauvignon and Petit Verdot were able to stand up to the flavorful smoked meat. Is it the perfect pairing? Not necessarily--I would recommend lamb chops or beef short ribs--but the combination definitely worked.
Check out this wine if you get the opportunity. The website has a list of retail locations in the NYC area as well as contact info for further distribution.