My Experience: I've long believe if something has to say "Premium" on the label, it's not all that Premium. We'll find out with Carl Jung Red Wine.
We had it with with bacon and eggs. Good legs, deep maroon in color, we had it just slightly chilled.
The scent made me thing of figs or dark berries like cherry. It's dry, but not bitter, though a touch bitter in the aftertaste, leaving my mouth feeling mat. Strong tannins, and mildly acidic. the finish brings out a little bit of the fruity taste and also some astringency.
It was acidic enough to cut through the greasy bacon and eggs, and worked well with it. Just below room temperature seemed a good place for it. It's much more drinkable than some of the Chardonays I've had so far, but it's not as approachable as some of the White Zinfandels I've had. It's got a weighty mouthfeel.
I'm still not used to how dry some of these are compared to my Juice-trained tongue. The more I try I'm realizing either I'm not used to it yet, or I simply prefer sweeter drinks.
Interestingly enough, it was very slightly carbonated, after the fact. It's listed in the ingredients.
5 out of 10
Works as a Wine Alternative: Yes
Did I Like it: I did, paired correctly with something that needs something strong to cut through it. My wife nearly spat it out.
Would I Recommend it: Not a bad first red to try, I suppose.
Who Might Like it: Those looking for dry alternatives.