Attributes:
|
| Producer: |
Rosenblum Cellars
|
| Region: |
Napa Valley, United States
|
| Varietal: |
Zinfandel
|
| Bottle Size: |
750 ML
|
2004: CGCW Rating: 91
|
| Flavors: |
blackberry
|
2003: CGCW Rating: 90
|
| Complexity: |
deep, rich
|
| Flavors: |
bacon, berries, chocolate, smoky, vanilla
|
2003: WineAdvocate Rating: 90
|
| Body: |
full-bodied
|
| Complexity: |
rich
|
| Flavors: |
earth, peat, pepper, spice
|
| Fruit: |
ripe, sweet
|
Food Matches:
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| Cheese:
|
Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese |
| Fruits & Nuts:
|
Citrus Fruits |
| Herbs & Spices:
|
Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green) |
| Pasta & Grains:
|
Lasagna, Pasta with Peppery Mushroom Sauce |
| Poultry & Eggs:
|
Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes |
| Red Meat:
|
Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison |
| Sauces:
|
Red Wine Sauce |
| Spicy Food:
|
Beef Stir Fry |
| Vegetables:
|
Lentils, Tomato |
This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.
One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.
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