[TN] '04 Ridge Ponzo Zin

Aug 02, 2009 5 Replies

Last night, with Andrew under the weather, we decided to stay in and make a simple dinner of pizzas. With these pizzas, Jean wanted a Zin so down from the cellar came:


2004 Ridge Ponzo Ranch Zinfandel (RRV) nose: tarry, dark berry fruit, cedar palate: medium body, rich, moderate acidity, fruity, clean

We'd bought a few bottles of this a couple of years ago and this was the first that we'd opened. At $27, this was no bargain Zin, but was purchased as something to open while waiting for the Geyservilles and Lytton Springs to come around. Interestingly, whatever oak treatment it received was mostly manifested in the mouthfeel of this wine, with little oak flavor evident. A very nice, but somewhat simple, Zin, and a nice match with the pizza. Paul Draper's notes on the back label indicate his expectation that this wine would continue to improve for another year or so, but I don't see much point in waiting longer.



Mark Lipton


Perhaps I'm the unusual one, but I normally prefer a white wine with Pizza. The reason I mention that is to inquire what the rest of the group here prefers with pizza.

Ok, I am hopeless, I like Bardolino Superiore or Montepulciano d'Abruzzo, or Chianti. Of course if it is a white pizza, nah still the Italian reds. Joseph Coulter Joseph Coulter Cruises and Vacations

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I will often have a zin or a chanti with a red pizza, but I like a lot of red pepper flakes on mine, and generally prefer a beer. I'll usually drink a white wine with a white pizza, but as to which, it really depends on the pizza - white pizzas (pizze?) can be all over the place from a cream sauce to simple garlic in olive oil to salad on bread.

Usually we drink a lighter acidic red, most often Sangiovese. But whites can do well too IMO, especially if a Margherita or similar pizza using fresh tomatoes.

Perhaps I should have mentioned that a Margherita is what we normally have.

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