Re: Overripe California Zinfandels

Probably the same crowd that likes Amarone. I occasionally am in the mood for a big Zin, but I'll admit they aren't terribly food friendly. Cheese is about the only thing that they really complement, but who cares?

Tom S

in article wRA0e.256321$ snipped-for-privacy@tornado.tampabay.rr.com, pavane at snipped-for-privacy@somewhere.rr.com wrote on 3/24/05 7:16 AM:

Through a visit to the winery (Alameda, CA) and also the intense interest of a friend, I have recently become 'immersed' in Rosumblum Zins. Two of them, in particular: '02 Harris Kratka and '02 Monte Rosso, we tasted and they seem to be incredibly smooth and fruity for what I had come to think of as Cal Zin. I just picked up an '01 Biale Zin (to replace a corked Bonaccorsi Pinot..... sad, as I really wanted to enjoy it) and it's also called Monte Rosso, so I'm presuming it's from the same vineyard as the Rosenblum. Am I in for the same treat with all three??

I agree that finding food to go with them can be difficult. On the other hand, I really like big, alcoholic zinfandels. To me, the old style zinfandels are far too harsh. The zinfandel grape has some harsh flavors that, to me, are not very drinkable. The only thing the grape has going for it is the fruit. A more subdued style of zinfandel is something I prefer to pass on entirely. That is not to say that I want zinfandel that tastes like cough syrup, but most of the old 'spaghetti red' zinfandels are just bad in my opinion.

For example, I really like Turley's zinfandels. Turley makes a bottling from the old Pesenti vineyard, which they now own. Even though lots of people liked it, I did not care for the old Pesenti zins at all. I think the Pesenti bottling is not one of Turley's best, but to my palate I far prefer it to the old-style wines that were being made there before.

I see zinfandel as a grape with a lot of concentrated fruit that can get overripe. Underlying that is a bitterness that I do not enjoy. The fruit helps mask that. If I am not in the mood for a big, alcoholic fruit bomb of a zin then I just have a different wine altogether.

Dimitri

Well, it all depends on what you mean by "old style." Ridge has been making Zinfandel in largely the same style for well over 30 years now. Ridge Geryserville is a far cry from "spagehetti red," however. To me, the atttractions of Zin are: price, fruit, acids and complexity. The varietal notes of pepper and tar are almost unique among wines made in CA, and a good Zin will present an interesting mix of berry fruit, cedar, tar, pepper and (in some cases) oak. Frankly, I find a well-made CA Zin to be a more food-friendly wine than most of the CalCabs made today -- though I realize that that's not saying much.

Turley's Zins have undergone some reworking since the mid-'90s IMO. When I tasted at the old Pesenti winery last Dec., I found their Zins to be very well-made if not quite so interesting as some others.

However, the one Turley Zin I had from the mid-'90s was as close to cough syrup as I ever hope to find in a wine bottle. Fortunately, it was served as a pseudo-Port for I can't imagine what food would actually stand up to such a monster.

Mark Lipton

in article BE683395.BB2E% snipped-for-privacy@cox.net, Midlife at snipped-for-privacy@cox.net wrote on 3/24/05 9:06 AM:

Maybe too much Zin??? That's supposed to be "Ros-e-n-blum", of course.

;o)

Well, when I say 'old style' I mean watery spaghetti reds with less fruit and more astringency. That does not describe Ridge.

Lots of pepper, vanilla, and wood layered under the fruit is why I like Turley and why it is one of my favorites. However, I find it less suitable for food than something more austere like Ravenswood.

Dimitri

In article , snipped-for-privacy@somewhere.rr.com says... [SNIP]

I recall that in the "old days," WordPerfect offered several spell-checkers: legal, medical, multi-national, etc. I do not recall a "wine" add-on though!

BTW glad to see someone else, who appreciates Robert Biale's Zins.

For Super Concentrated, one might wish to search out the Edmeades Alden Ranch (2001 IIRC). I do not believe that anyone could top that one, unless it was a Port-style wine from Zin. OTOH, I like most well-made Zins from the Alden Ranch to some of much lighter, earthier styles, and have examples of the entire spectrum, which I enjoy, each in its own setting.

Hunt

Ridge and others have made extremely overripe Zinfandels from back in the 70s and even earlier. Some had a little residual sugar and a very high alcohol content. Others had a very high residual sugar content and high to very high alcohol content also. Some of the dryer types did have much of the weight and structure of an Amarone. Some of the sweeter versions had the weight and sweetness of port, or beyond. I suspect the ones you mentioned were rather tame compared with some of the wines from the past. Ridge Shenandoah Esola Vineyard 1978 was a fairly dry huge late harvest wine somewhat in an Amarone style. Ridge Lodi Essence 1972 was very port-like with much residual sugar and alcohol. Ridge Dusi Ranch Late Harvest 1978. was quite full and quite sweet. Monterey Peninsula Winery Ferrero Ranch Late Harvest 1976 was extremely concentrated, loaded with alcohol, and off-dry. Then there was David Bruce who in the 70s was one of the kings of monster wines including Zinfandel and even a Riesling fermented to about 17 % alcohol.

Reply to snipped-for-privacy@cwdjr.net .

Thanks for the memories--how about Montevina LH at 15.3%. I remember the late Dave Bennion pouring me some LH Zins up at Ridge---never did figure out how I got down that mountain. Another bunch of LH Zins were the Mayacami of Bob Travers.....yikes they were responsible for the loss of about 100,000 of my brain cells.

However, the so called Parkerized Zins of today (and the cabs, petite syrahs, and meritages) are much better balanced, with just "gobs and gobs" of fruit, although I didn't have to take out a home equity loan to buy a wine like Turley.