Zinfandel - The Misunderstood Wine

I admit it, I was ignorant about Zinfandel until recently. Many moons ago, I was a cocktail waitress. We had limited wines available and one was a WHITE Zin (yuck) not a RED (yum).  The other servers told me the White Zin was the "White Trash Wine." I was young and figured it was because it went so well with pizza (because no sophisticated person would have wine with pizza - I was so naïve). 

Flash forward two decades, and I found a delicious red blend, Tangle Rose Backyard Red, that had some (Red) Zinfandel in it.  Come to Mama!  I loved it!!!!! I soon learned that (Red) Zinfandel is actually a very sophisticated wine, and White Zin was more of a bastard cousin.  This is likely why a red variety is merely called a Zinfandel whereas the lesser white (some call it a rose) must be qualified as a White Zinfandel.

The creation of the White Zin only occurred recently in the 1970s, and most believe it was actually a mistake.  A California wine maker was saving some of the juices that had been separated from the red wine when the skins were removed prematurely.  It gave the wine more of a rose color than the deep red of the Zinfandel. That first version of the wine was not particularly popular.  A few years later the wine maker had an issue with the fermentation giving the wine a sweeter flavor, and the current version of the White Zin was born.  While is it commonly known as a starter wine for new wine drinkers, most wine snobs would rather have their knees drained than be caught in the same room as a White Zin. 

I recently tried a Zinfandel from Lodi, Small Hours, and I am here to tell you that I have a new respect for Zinfandel.  It goes to show, never judge a wine by its hearsay (because it is probably wrong, anyway).

 

Seasonal Sangria: Summer Blends to Fall!

Let's face it, we are wrapping up summer. In some places, the kids have already gone back to school. In other places, families are taking the last minute vacations to squeeze the last bit of summer out of August.  While some fight hard and refuse to give up their flip flops until Thanksgiving, others are looking forward to heavy sweaters.

No matter what side you are on: beach or hayride; I have a great Sangria recipe that will make the transition way more smooth!  It blends a good bold red (perfect for fall) with yummy citrus fruits (helping you to hold on to summer). Try this recipe with Bentgate, Cabernet Sauvignon or Woodvale Estates, Merlot.

Enjoy, and CHEERS!

The Perfect Wine for Backyard Cookouts! Tanglerose Backyard Red!

It's Wine Wednesday, and this week features a fantastic red wine that is a blend of Zinfandel, Merlot and other bold reds! The blend of Tanglerose Backyard Red makes it perfect for gatherings as it satisfies so many pallets!

 

This wine’s brilliant inky garnet color hints at the flavorful red that awaits you. A blend of roughly 1/3 Zinfandel 1/3 Merlot with other red varietals, it exudes aromas of graphite, black earth, black pepper and tree bark all over emerging black fruit nose. Tannic and earthy with juicy purple and black fruit emerging via a soft mouthfeel. Beautiful long finish.

Try it with any meat fresh of the grill! Want to really "wow," your friends? Grill pork steaks and add this yummy Plum Salsa!  Or, get some pulled pork and add this salsa for a yummy sandwich!  It's easy to make:

1. Seed and finely chop six jalepeno peppers (Be careful, these have oils that can burn! Wash hands immediately after handling or wear gloves!)
2. Pit and chop nine plums
3. Chop one medium size red onion
4. Combine all in skillet with a couple tablespoons of oil (enough so they don't stick or burn)
5. Stir in about 1.5 teaspoons ginger and 1 cup of honey (more or less to taste)
6. Keep stirring until it is all combined and warm (DO NOT LET IT BOIL)
7. Serve with your choice of pork!

Or, be like me and have the Tanglerose Backyard Red with a nice juicy cheeseburger fresh off the grill!  Summer Cookout Heaven!

Red Tannat - The best kept secret of red wines!

One of the best parts of my job marketing wine is that I get to try new wines and learn about varieties I had never heard of before.  The Tannat is one such wine.  Have you ever heard of it?
 

 

Most wine enthusiasts have never heard of Tannat. That’s no surprise given that

the varietal covers only about 140 acres in all of California (the equivalent of a

less than 25 square city blocks.) Historically, the grape was grown in South West

France. Then, in the late 1800s, it traveled to Uruguay and eventually became that

country’s national grape much the same way Malbec became the national grape

of Argentina.

 

For those of you that love a bold red like Cabernet Sauvignon, Tannat offers the

same character profile – intense, strong and satisfying – much like the mood

conveyed by its name, Jump ‘n’ Jive. That’s why it’s so often blended with

Cabernet Sauvignon. It is also frequently combined with Sangiovese, Syrah, and

other Rhone varietals. Typically matured in oak barrels, it is known for its firm

tannins, raspberry aromas, and raspberry and blackberry fruit notes.

When hearty meets hearty, it’s a match made in heaven. This type of powerful

wine calls for assertive dishes like thick red meats and rich cheeses and is best

served with foods that have a fair amount of fat. Steak tips are a nice choice in

warmer grilling weather, stuffed mini bell pepper are a great pairing with given the

herbaceous nature of this red.

 

 

Of late, the media has touted the red wine as the source of many health benefits.

Recent research by a London cardiologist revealed that Tannat is, in fact, the most

heart-healthy red wine. Evidence of this beneficial impact on longevity can be

seen in the fact that there are nearly double the number of men in their 90s in the

area of South West France where Tannat is the principal grape.