Gallo "Rancho Zabaco" & "Dancing Bull" Sonoma Zinfandel


Those two bottles are now on my desk thanks to a friend who's been in California recently. The Zabaco is a 2003 Reserve and the Dancing Bull is from 2005: any comments about these two zins and vintages? This week I will attend to a BBQ and a traditional Emilia-style dinner (salami, bologna, lasagne with ragout & bechamel, boiled pork & beef with green and red sauces...), any hint about which one to bring in the two events? -- Vilco Think pink, drink rose'
--
  Vilco
Think pink, drink rose'
Reply to
Vilco
> Those two bottles are now on my desk thanks to a friend who's been in > California recently. > The Zabaco is a 2003 Reserve and the Dancing Bull is from 2005: any comme= nts > about these two zins and vintages? This week I will attend to a BBQ and a > traditional Emilia-style dinner (salami, bologna, lasagne with ragout & > bechamel, boiled pork & beef with green and red sauces...), any hint about > which one to bring in the two events? > -- > =A0 Vilco > Think pink, drink rose'
I'd take them both to the BBQ. Rancho Zabaco makes huge extracted zinfandel that needs big food to stand up to. Dancing Bull is their value brand priced at about $10 and I just tasted the '05 within the month. It's big, oky and thick with a nice bit of spice. Discalimer: I'm not a big fan of California zinfandel since the mid 90's when they started making them more like Port than table wine.
Reply to
Bi!!
> > > Those two bottles are now on my desk thanks to a friend who's been in > > California recently. > > The Zabaco is a 2003 Reserve and the Dancing Bull is from 2005: any com= ments > > about these two zins and vintages? This week I will attend to a BBQ and= a > > traditional Emilia-style dinner (salami, bologna, lasagne with ragout & > > bechamel, boiled pork & beef with green and red sauces...), any hint ab= out > > which one to bring in the two events? > > -- > > ? Vilco > > Think pink, drink rose' > > I'd take them both to the BBQ. =A0Rancho Zabaco makes huge extracted > zinfandel that needs big food to stand up to. =A0Dancing Bull is their > value brand priced at about $10 and I just tasted the '05 within the > month. =A0It's big, oky and thick with a nice bit of spice. > Discalimer: =A0I'm not a big fan of California zinfandel since the mid > 90's when they started making them more like Port than table wine.
Agree with Bill, fine for grilling party -I'll save the rant on the word BBQ for another time. :) I find both to be ok for what they are, but not my favorite style.
Reply to
DaleW
> > > > > > > > Those two bottles are now on my desk thanks to a friend who's been in > > > California recently. > > > The Zabaco is a 2003 Reserve and the Dancing Bull is from 2005: any comments > > > about these two zins and vintages? This week I will attend to a BBQ and a > > > traditional Emilia-style dinner (salami, bologna, lasagne with ragout & > > > bechamel, boiled pork & beef with green and red sauces...), any hint about > > > which one to bring in the two events? > > > -- > > > ? Vilco > > > Think pink, drink rose' > > > I'd take them both to the BBQ. ?Rancho Zabaco makes huge extracted > > zinfandel that needs big food to stand up to. ?Dancing Bull is their > > value brand priced at about $10 and I just tasted the '05 within the > > month. ?It's big, oky and thick with a nice bit of spice. > > Discalimer: ?I'm not a big fan of California zinfandel since the mid > > 90's when they started making them more like Port than table wine. > > Agree with Bill, fine for grilling party -I'll save the rant on the > word BBQ for another time. :) > I find both to be ok for what they are, but not my favorite style.- Hide quoted text - > > - Show quoted text -
As the proud owner of a Bradley smoker I fully feel your pain Dale......
Reply to
Bi!!
>> I'll save the rant on the word BBQ for another time. :) > As the proud owner of a Bradley smoker I fully feel > your pain Dale......
LOL, I know, I know... Also here in Italy there are many kinds of BBQ styles and BBQ meats, and this one will be a typical emilian one: sausages, pork chops, lamb chops, unsmoked bacon and veal shoulder chops. Probably the meat will be marinated in red wine with garlic and rosemary, maybe some pepper also. Dressings will be extra virgin olive oil, salt, pepper and the usual sauces you find in a BBQ here around: mayo and dijon mustard, maybe some ketchup. Not that spicy, but tasty. -- Vilco Think pink, drink rose'
--
  Vilco
Think pink, drink rose'
Reply to
Vilco
> >> I'll save the rant on the word BBQ for another time. :) > > As the proud owner of a Bradley smoker I fully feel > > your pain Dale...... > > LOL, I know, I know... > Also here in Italy there are many kinds of BBQ styles and BBQ meats, and > this one will be a typical emilian one: sausages, pork chops, lamb chops, > unsmoked bacon and veal shoulder chops. Probably the meat will be marinat= ed > in red wine with garlic and rosemary, maybe some pepper also. Dressings w= ill > be extra virgin olive oil, salt, pepper and the usual sauces you find in a > BBQ here around: mayo and dijon mustard, maybe some ketchup. Not that spi= cy, > but tasty. > -- > =A0 Vilco > Think pink, drink rose'
Here in the US major fights can break out regarding the best BBQ but there's one thing we all agree on. BBQ is low and slow and grilling is high and fast. That would be heat and cooking time respectively. Enjoy the wine with whatever style your having!
Reply to
Bi!!

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.