A Sommelier's Blog - Zinfandel and BBQ

"I think it is a great error to consider a heavy tax on wines as a tax on luxury. On the contrary, it is a tax on the health of our citizens."
~ Thomas Jefferson

Grape du Jour:
Zinfandel [ZIHN-fuhn-dehl]  Grape that is considered California’s red-wine grape because it’s not widely grown in other parts of the grape-growing world. Zinfandel was brought to California by Agoston Haraszthy (known as “the father of California wine”) in the 1850’s. By the 1880s this variety was rapidly gaining acceptance by California growers, and is now the states most extensively planted red grape. Zinfandel has many different styles. Rich and jammy in the Paso Robles AVA, elegant and spicy in Sonoma, and huge blackberry and cherry with big tannins in the Napa Mountains. Amador County and the Sierra Foothills offer both styles.

Zinfandels love to be paired with rich and flavorful foods. Low and slow prepared meats, BBQ and anything grilled over fire, pizzas with sausage and roasted veggies, the list can go for days. The high alcohol content (usually 15% to 16%) makes spicy foods not so good. The alcohol collides with the spice and fruit in the wine leaving the oak to stand out.

Recommendations:
Anything from Turley Vineyards – They make about 6 site-specific wines.
Bradford Mountain, Grist Vineyard, Dry Creek Valley, Sonoma
Storybook Mountain, Estate, Mayacamas Range, Napa Valley
These wines are all available at The Wine Lover
             

I love Zinfandels!!, the official grape of California, our grape. The best BBQ wine ever, something about fire and the rich boldness of this varietal is a match made in heaven. I remember when I first tasted Zinfandel, unfortunately it was White Zinfandel. When I was going to college, Humboldt State, I didn’t have two nickels to rub together. Going out on a date meant hitting up Safeway for some pasta, veggies and 2 bottles of Sutter Home White Zinfandel, 2 for 7 bucks. The luscious liquid sugar was an aphrodisiac. I would invite my friend over, whip up a fresh pasta dish, and enjoy both bottles. My friends were always happy, sometimes very happy!, with the date and that was that.

Later on in life I found out that White Zinfandel saved Napa and Sonoma winemakers. In the 1980s, a bug ate all the vines from the roots. All the vineyards, old and new, had to be ripped up and replanted with a resistant form of grapevine. Zinfandel was the only varietal not affected by the bug. Winemakers had plenty of Zin but it was too big and tannic for general consumption. So they decided to lightly press the grape, just enough to get a nice pink tint. Rose’, no, but the wine was drinkable and wineries could make a little money while waiting for the new crop. It also allowed winemakers to plant different varietals that was once planted to Cabernet, Chardonnay, and Merlot.

Enjoy Zinfandel, try the different styles. Try different regions, you won’t be let down.

Let’s talk about wine lists for a minute. Is the wine list supposed to help you progress along your decision on wine for the night or just tell how much a bottle costs? Do you like a little description or should the Server answer those questions for you. How much info does a wine list need? I feel there should be just enough to guide you along. I love to talk about the wine I serve and I think that’s the way to go. What do you Think?

Cheers and Drink Good Wine!!
Serge