I've had some kind of bug/virus for 2 weeks, and with the exception of maybe 1 oz of a '55 Spanna haven't had wine the whole time. But last night Betsy was making pheasant in a red wine marinade, and I thought "I HAVE to have wine with this, besides it can't make me feel worse." The recipe from d'Artagnan cookbook used a half-bottle of zinfandel, so I had told her Tues night to use the bottle her mom brought last week as a gift, the 2002 Fiddle Farm Primitivo (Amador County). Her mom (a cellist) bought it because of the violin on label- I think she knows the winemaker, who is apparently a bass player. I really wish he had stuck to music.
Out of fairness, I should point out:
1) The bottle was opened for marinade (and just recorked) the night before it was tasted
2) Who knows what the bug has done to my tastebuds.
My rebuttals are
1) Lots of problems, but didn't taste especially oxidized
2) The pheasant, meatball & pearl pasta soup, and escarole all tasted fine.
This wine was hot (15.8 % when I checked label), weedy, and acidic. Thin and alcoholic, with rather bitter cherry fruit (reminiscent of Robitussin™ is my new frame of reference). Short on finish. This is NOT the way to ease back into wine. C-
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency