Quick Sip: 2005 Soléna Wooldridge Creek Zinfandel - another for the "dont like" Merlot crowd

Soléna Wooldridge Creek Vineyard Zinfandel (2005)
Soléna Estate
Zinfandel 96% | Merlot 4%
Applegate Valley AVA, OR

The third warm weather varietal tasted at the Carlton, OR tasting room with Lynnette.

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Quick Sip: 2005 Soléna Wooldridge Creek Merlot - for those that "don't like" Merlot

Soléna Wooldridge Creek Vineyard Merlot (2005)
Soléna Estate
Merlot 96% | Zinfandel 4%
Applegate Valley AVA, OR

The second of four warm weather varietals offered by Soléna. We tasted the Merlot at the tasting room in Carlton with Lynnette.

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WBW #60 - I have Zinned... and it felt so good

Old Vine Zinfandel (2006)
Sineann
Zinfandel
Columbia Valley

This month for Wine Blogging Wednesday, the fifth anniversary of the project, we've been "burdened" with the task of drinking Zinfandel. Seeing as this is one of my favorite varieties, I really didn't anticipate any issue. The only problem was choosing what bottle yummy California Zin to choose - then the clouds opened, and it all became clear. Not California... but Oregon Zin!

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PR Zin makes me want pancakes

Incredible Red (2006)
Peaachy Canyon Winery
Zinfandel
Paso Robles, California

So even before I get too far into talking about why this wine makes me crave breakfast, let's take a quick look at the grape variety - Zinfandel. This "American" grape came up in a post not long ago, being related to both Primitvio as well as the obscure Croatian variety, Crljenak Kaštelanski. However, this is Zin in my preferred format - and it's not pink! Disturbingly, White Zinfandel, still perpetuates the minds of many Americans, and makes it rather hard to talk about some of the amazing wines the grape produces.

In California, some of the choice locales for Zin include the Dry Creek and Russian River Valleys, and the ubiquitous Lodi AVA. For some reason the latter is the one I think I see most commonly in shops, though after our 2008 California trip, I must profess a die-hard bias for Dry Creek wines. In general, the grapes produce full bodied, juicy, ripe flavored wines. The epitome of new-world fruit forward reds, and a killer pairing with BBQ and dark chocolate alike. Some can reach fairly high alcohol points given their high sugar levels, not to denote them as sweet by any means.

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perfect pairings: wine + food demystified

Wine is by far one of my favorite things ever. Food is definitely a close second! This means that I'm head over heels about trying wines and foods together to see what tastes good and what doesn't. Some pairings can be way off, but when you do find that perfect match it's sheer bliss. To try and alleviate some of the guess-work involved in wine and food pairing I did a bit of digging and asking around to get some ideas. Here's the best of the best.

Sauvignon Blanc and Chèvre
Starting your meal with a creamy goat cheese? A match made in heaven (read: France) is pouring a crisp, and citrusy Sauvignon Blanc with it. The saltiness and creaminess of the cheese is sliced with ease by the sharp acidity found in these wines that display characteristics of lemon and grapefruit. This refreshes the palate and leaves you yearning for that next bite.

Viognier and Citrus
Toss your salad with a zingy ginger and orange based dressing and it’ll be lend itself superbly to a glass of Viognier, with its pronounced floral aromas. The acidity in both the dressing and the wine will compliment one another and make eating your greens something you’ll look forward to.

Red Bordeaux and Pepper Rubbed Fillet

Everyone relies on “red with red, white with white” when pairing wines and meat. While I advocate concentrating more on body and flavors, a tried and true pairing is steak with red wine. In particular Bordeaux wines offering Cabernet Sauvignon and Merlot driven blends are full bodied, tannic, and bold enough to compliment a juicy, well seasoned cut of beef.

Gewürztraminer and Spicy Food
Whether your take-out is Thai, Mexican, or Szechuan any dish that boasts spicy heat can be successfully paired with a fruity and floral Gewürz. With just a hint of residual sugar, this wine will soften and soothe any tongue-searing you get after accidentally chomping down on that fiery Serrano.

Zinfandel and Dark Chocolate
For dessert don’t automatically turn to sweet wines–especially if dark chocolate is involved. A full bodied, dry Zinfandel offers a fruity contrast to the richness of chocolate. Flourless chocolate cake–one of those ones with “Death by…” in the name–seems even more luscious when savored with the jammy, brambly fruit found in many of these California reds.

Brachetto d’Aqui and Cheesecake
Leaning towards a sweeter wine for your after-dinner treat? Try a New York style cheesecake with this fruity Italian sparkler. The wine will compliment the rich creamy component of this dessert, and will help to cleanse your palate between bites. Top with some fresh berries for an even better match.

Port and Bleu Cheese
Port is commonly served after dinner, and can have a range from nutty to lusciously sweet characteristics. Not commonly do people think to serve cheese with a little Port after a meal, not to mention a pungent one like bleu cheese. Surprisingly though the dried fruit flavors, higher concentration of alcohol, and varying sweetness of Port pairs well with the saltiness and tangy flavors of many smelly cheeses. Port is great with chocolate, but try something new with a Danish bleu.

Sparkling Wine and Potato Chips
My friend Maggie is on a mission to get everyone drinking sparkling wine every day for any occasion. This may be the perfect excuse. Salty foods, like potato chips, are well fit with sparkling wines, especially those with more fruity characteristics or even a slight sweetness. Try Spanish Cava, German Sekt, or Italian Moscato d’Asti with these crispy snacks.

With all these you could put together an entire meal of successful pairings, or try one or two out at your next party. Either way these are definitely enjoyable. Remember, regardless as to any rules it’s always important to drink what you prefer. If you love white wine and steak then have it, don’t limit yourself. With that said, here are some general tips to keep in mind when experimenting with your own pairings:

• Pair high acid wines with high acid foods
• Make sure the sweetness of your wine is higher than the sweetness of desserts
• Pair sweet wines with spicy foods
• High tannin is best matched with higher fat or high protein dishes or bitter foods
• Wines with high acid are refreshing with saltier foods
• Don’t pair spiciness with higher alcohol wines
• Consider the “weight” of the food and match a similar wine

Cheers!