| This Month's Wines....Zinfandel
by Sharon Rosenbaum, Senior Wine Buyer
Zinfandel is called “California’s grape”.
But it is, like most of California’s grape varieties,
originally from Europe. In the ’70s, it was thought
that Zinfandel was the same grape as southern Italy’s
Primitivo. Trouble was that Primitivo had been growing in
Italy for only about 100 years. Zinfandel has been growing
in California since the 1830s – a bit longer than
in Italy. The best guess now is Croatia’s varietal
“Mali Plavac”. California has over 50,000 acres
of this grape, and while “White Zin” still has
an audience, the most interesting and desirable versions
of Zinfandel are the red ones – and the ones labeled
“Old Vines” are quite special in their own right.
California winemakers are dedicated to making great wines
from this delicious grape.
Whatever its origins, versatile Zinfandel makes wines for
the dinner table. They range from the lighter “Beaujolais”
style; to the more elegant “Bordeaux” style;
to the full-bodied, rich wines made for ribs, roasts and
cheeses.
Hawks and Smith 2002 Zinfandel, San Luis Obispo
Total Acid: .53 g/l
Alcohol: 12.2%
Residual Sugar: .04
Cellaring: 2 years
Panel’s Notes: The wine is bright and exhuberant
with aromas and flavors of blackberries and plums. Notes
of spice and pepper add restraint and backbone to the ripe,
juicy Zinfandel flavors.
Winery Background: Hawks and Smith Zinfandel is produced
from one of the younger, multiple award-winning vineyards
just west of Paso Robles in San Luis Obispo. Perfect with
grilled burgers, steaks and red-sauce pasta. Very nice with
Sonoma’s famous Dry Jack Cheese.
Galindo 2002 Zinfandel, Paso Robles
Total Acid: .68 g/l
Alcohol: 12.6%
Residual Sugar: .75
Cellaring: 1 year
Panel’s Notes: Grapes are intensely fruity and balanced.
Jammy aromas of berries and plums jump from the glass and
are echoed in the richly textured flavors.
Winery Background: Galindo is the first release from a vineyard
family and a reflection of the best of the San Luis Obispo
growing region, where a warm, dry climate provides the perfect
place for Zinfandel grapes. Enjoy with blackened beef or
barbecue pork. Try a nice smoked cheddar. |
