Hob Nob Wines: Wicked Red Review

I’ve been a red wine lover for a lot of years, but this summer I found myself turning to sweet whites that I could chill in the fridge on a warm day. As fall approached I wondered when I would return to reds.

Hob Nob wines has helped me return to my first love.

I was lucky enough to sample their newest wine, “Wicked Red.”

Featuring a blend of Grenache, Cabernet Sauvignon, Syrah and Pinot Noir, this 2010 Vintage is sure to stimulate the senses with its roasted coffee, mocha, toasted hazelnut aromas and spicy notes with hints of orange zest and orange flower, which all create a smooth, flavorful texture.

It’s incredible!  I served it with sides of cheese, crackers and warm dip during a birthday celebration/girlfriend get together, and it was the most popular drink by far.  Everyone who tried it loved it, and it didn’t last long.  The flavor is fantastic, and isn’t overwhelming in some way that limits what you can drink it with.  We had a variety of foods and desserts, and it tasted great with everything.  I will absolutely be purchasing this wine to keep on hand to serve to friends, or just to enjoy by the fire on a cool evening.

After viewing their website at http://www.hobnobwines.com/agegate.php, I found that they are available at quite a few retailers located in towns that I frequent, so it won’t be difficult to pick some up and try their other varietals.  A big thank you to Hob Nob for allowing me to enjoy their Wicked Red with friends!

Wicked Red features sleek, best-in-class design with a Lux+ screw cap closure for easy party pouring and retails for $9.99.  For more information, please visit www.hobnobwines.com, HobNob on Facebook or Twitter. Bonus holiday recipe:

HOBNOB’S WICKED RED PUNCH
12 servings

1 750-ml bottle of HobNob Wicked Red
1½ cups spiced rum
2 cups freshly squeezed orange juice
2 tablespoons of orange zest
1 tablespoon ground ginger
1 tablespoon cinnamon
2 tablespoons simple syrup
1 lime, zested

Combine all ingredients in a large bowl and let sit, refrigerated for at least an hour before. If available, add one large block of ice to the bowl. Stir well before serving and garnish glass with a sugar rim and orange slice.

Merrie is writer for the Jen is on a Journey and you can also find her at her blog, Sleepless Mornings: “I’m the mother of two beautiful children, an Executive Assistant, a scrapbooker, a baker, and sometimes I’m even fun to be around!”
Product was sent for honest review, all opinions my own.