I wrote down some notes on those two, let me find them...
The Sterling.
So I had a couple of glasses last night.
ok, it was a deep indigo color which almost never matters much to me with reds, smelled slighly fruity and a little clove-like.
acidic, pleasantly so, would be good with some food with some fat content - beef or lamb - big surprise. A dark red goes with meat, lol.
It was tannic on the toungue, but the oak flavor was not strong. Held in the mouth, the tongue became sort of talcish.
This is when the peppery clovey spiceyness became most pronounced. There is a bit of the same after taste that chocolate or (surprisingly) real vanilla leaves in the mouth.
Didn't notice any nuttiness of note. I have a half a bottle left.
To more general description, I thought it was delicious. I had a sip, let it breath and warm up for 45 minutes and had a glass by itself. (Explanation of warming up - I don't have one of those wine things and found the fridge works ok.) Then I tried some cheddar and chocolate with the second glass, both of those were pleasant with the fat in the cheese and chocolate taking some of the puckerish ness out of the tannins.
Don't know what body means as far as wine, so I can't rate that.
Market Data 
Markets 
