WINE LABEL
I turn taste and feelings into art. The wine that you want to have based on your mood.
Imagine red near black plum that makes your mouth watery with its acidity. Because Barbera with high acidity flaunts beautiful dark cherry or black berry tastes. The first dish that comes to my mind by looking at this is meaty bolognaise on friday night after the hard work.
Like the name tells, the hint of leathery, even clay pot like earthy flavour of Nebbiolo is there. But just a hint of rose and cherry is there to lighten you up a bit.
Wine that you would like to have in Autumn like herbaceous Shiraz with high tannin which should be accompanied with a barbecue party.
There are moment you want to just forget about the day and be happy and crazy. Sparkly but at the same time lemony with a hint of sour passion fruit like Chenin Blanc.
I was designing this label imagining the subtle banana and apple hints of taste from Airén. It could also be straight up Chardonnay which sparkly texture.
How about warm spring sunset, having Mediterranean cuisine outside looking at this stunning Spanish landscape. Pinot Grigio might be the choice for such a moment.
Hot chocolate or Irish coffee for autumn, then Sangiovese may be able to decorate night or even a beautiful sunset with its fig smell, light oak, hints of leather and savoury nuance.
By the sea side restaurant, where I would love to enjoy my seafood cuisines with Pinot Gris with lot of lemon zestie flavour to enhance the taste of very well grilled fish.
Tempranillo possesses moderate amount of acidity and certain dryness. It has to be young one that still has transparent ruby colour, having deep layers of flavours.
I wanted wine that looks like as if it came out from the sea like exotic Chardonnay. Or Pinot Noir that can wash your mouth with its juicy fruit flavours.
You might as well as have pictured the wine in your head by looking at this bottle, I can imagine the taste of this bottle would be like citrusy light bodied Pinot Grigio or citrus flowery Moscato or even Semi dry Sauvignon Blanc as a dessert wine.
I remember the first time I tasted Añil in Spain. The coarseness like farming hand of old man lingered on my tongue with the surprisingly freshness at the same time.
A slightly rosy perfumed Viognier with a hint of sweetness or how about Chardonnay, full bodied but with moderate acidity, easy going for young people?
For White Dong geulee, maybe moderately ripe sparkly Chenin Blanc or aged Riesling with a hint of diesel, petrol aroma.
For Red Dong geulee, Carbernet Sauvignon with high tannin, which might accompany juicy steak. It could be red wine from Italy like Zinfandel, very black fruit berry like flavours with low acidity.