Posts Tagged ‘Zinfandel’

Can we stop talking about Zinfandel being too high in alcohol?

September 14th, 2014
Can we stop talking about Zinfandel being too high in alcohol?

In a post that popped up on the multiple “Best Wine Blog” Award winning Terroirist site last week, contributor Isaac James Baker commented on six 2012 Lodi AVA grown Zinfandels produced under the Lodi Native banner: “Tasting all six together, I was stunned by the tremendous variation in flavors and textures, and found it fascinating to dissect my perceptions of each wine. “Collectively, these are some of the most thought-provoking Zinfandels I’ve tasted in a very long time. They’re deep, complex, lingering, surprisingly elegant and quite food-friendly. They comprise a master class in old vine Lodi Zinfandel.” Wait a second… VIEW MORE »

Snapshots of Lodi’s 2014 harvest: coming in fast and furious

September 10th, 2014
Snapshots of Lodi’s 2014 harvest: coming in fast and furious

The second week of September is usually when the California grape harvest is just getting started. This year, at this same time, many growers and vintners are saying that they are more than a third of the way through. Why the accelerated time table? Three things conspired to upset 2014’s grape carts to some extent: • Spring bud break and flowering occurred two weeks (or more) ahead of normal, pushing up harvest dates accordingly. • Because grape vines respond to year-to-year variables, the larger than usual crop sizes of the two previous vintages (2012 and 2013) pre-ordained a more moderate.. VIEW MORE »

Appreciating Zinfandels (especially from Lodi) like a sommelier

August 12th, 2014
Appreciating Zinfandels (especially from Lodi) like a sommelier

In seminars at the 2014 Zinfandel Advocates & Producers Experience (i.e. ZAP) in San Francisco this past January, some of California’s top sommeliers presented Zinfandels from their perspective: in terms of terroir, or “sense of place.” Why terroir; and not, say, varietal character? The Zinfandel grape produces red wines that, more than others, are usually appreciated or evaluated in terms of their fruit profile – a rich, full, often jammy berryishness – rather than sensations reflecting geographic origins. But for many wine lovers, Zinfandel can be just as noble a varietal as, say, Cabernet Sauvignon, Pinot Noir, or any other.. VIEW MORE »

Old vine, old time Six Hands Chenin Blanc from Cresci Vineyard

July 30th, 2014
Old vine, old time Six Hands Chenin Blanc from Cresci Vineyard

Six Hands Winery has just released a 2013 Six Hands Cresci Vineyard Lodi Chenin Blanc ($16) that is as dry as a desert, yet gushy in varietal perfumes of wild honey, green melon, white flowers and underlying minerality. On the palate, the first impression is a lemony crisp snappiness, followed by a silky smooth glycerol feel extending into a bone dry finish:  very contemporary in its fine, clean, appealingly spare lines, with an emphasis on flowery fruit rather than alcoholic weight or oak (the wine’s silky texture resulting from brief aging and lees contact in neutral oak barrels, following stainless.. VIEW MORE »

Barbecue & wine: Van Ruiten Family’s Matt Ridge tests a tried-and-true theory

July 22nd, 2014
Barbecue & wine:  Van Ruiten Family’s Matt Ridge tests a tried-and-true theory

  At Lodi’s Tin Roof BBQ it’s all about barbecue.  Gloriously meaty, outdoor-smoky, not-too-fatty and not-too-sweetie barbecue, which is exactly the way that owner/chef Richard Berardi likes it. Mr. Berardi started up Tin Roof BBQ nine years ago on Guild Avenue in the east side of town as, strangely enough, someone who didn’t like barbecue.  “I’m a refugee from an Italian restaurant family,” he tells us, “and if there’s one thing you know about Italians, they’re always fighting… I wanted to get away from all that dysfunction and do something different.” And so barbecue it was.  The beauty of this.. VIEW MORE »