Looking for Spice? Ravenswood Zinfandel (NV)

Aug 20 2009

Summer’s over. School’s starting. Time to get excited about leaves changing, football games, school work and fuzzy sweaters. While summer asked us to drink chilled, crisp, light wines, fall requires something bolder.

What wine?

I tried a glass of Ravenswood Zinfandel (NV). The deep, dark red wine promised some level of complexity and the zinfandel did not disappoint.

The taste was of round, ripe lush fruit with hints of spice. The fullness of the fruit begged to be paired with a thick, juicy rare steak. Unfortunately, I paired it with a sushi plate of white tuna, salmon, whitefish and shrimp. For my meal, a cold, unfiltered sake would have been the better pairing.

I would prefer to pop the cork on a bottle of Ravenswood Zinfandel on a cool, crisp fall evening and enjoy it solo. With mid notes of berry and plum before a spicy finish with vanilla to balance throughout the experience, a glass of Ravenswood Zinfandel is strong enough to stand alone.

Though I enjoyed my glass of Ravenswood Zinfandel on a private patio in downtown Boulder, my poor pairing choice triggered a “wish I were in the South” moment, if only for the to-go cups.

An drank the Ravenswood Zinfandel ($7.00/glass) at Japango, on Pearl Street Mall. For taste, color, scent, experience and complexity, An gives the Ravenswood Zinfandel at Japango a 3.5 out of 5.

Summer breeze…makes me want WINE! Seriously.

Jul 19 2009

One of my favorite summer pastimes is sitting outside, in the heat, drinking a cold glass of something wonderful – like a dry riesling, or a chenin blanc. In fact, let’s talk a little about the wonderfully versatile wine that is chenin blanc. What it is, what it pairs with, and which one I think fits the bill for summer drinking this year.

First off, what IS chenin? Well, the grape, vitis vinifera, is a wonderfully versatile fruit, that’s used to create many a dry white wine. Also, it’s common in dessert wines, sparkling wines and even forms of brandy. The grape does well in warm climates, even in climates considered too warm for other varietals, which is why Washington State has the perfect climate for this grape and many others.

Chenin blanc traditionally pairs well with many foods. The “white wine staples” like chicken or fish go well, and chenin can be a treat for all you asparagus lovers out there. I, on the other hand, like to venture into the unknown a little with my wine pairings, so read on.

Let’s get to the good stuff – the wine! One of my favorite chenin wines that has been consistently good throughout the years has been the L’Ecole No 41 “Walla Voila” Chenin Blanc. It is a tart but sweet white with a wonderful nose and taste that can only be described as clean and crisp. Imagine taking a ripe pear and smashing it together with a big Georgia peach then drizzling honey over it.

The wine sits at 13.5% alcohol, but is nicely balanced so it doesn’t leave you with a hot, alcoholic burn. It’s slightly sweet, but acidic enough that it goes great with heavily seasoned chicken and fish alike. I recently paired a bottle with “jerk” chicken, which was spicy enough to make my mouth (and eyes) water from just the smell. Even though the chicken spiciness was high, the wine stood its ground. Fresh grilled asparagus on the side made it a great meal combo! Grab a bottle or two of the current vintage of the L’Ecole Chenin Blanc and enjoy it on your patio, deck, or boat tonight because this wine…screams summer!

From Lebanon, Via D.C: Get Out Your Summer Whites

Jul 17 2009

Have you ever wanted to just get away? I know I have, and I did just that last night in Washington, D.C, when I ordered a delightful Lebanese sauvignon blanc. I asked the waitress to bring out two tastes, one each of an ‘06 Domaine Wardy and a Clairette ‘06 Massaya Classic White.

While both were lovely (and within $0.50 of each other on the menu!), I chose the Massayax, a drier white than the Domaine Wardy.

The Domaine Wardy started out quite promisingly – it had a full bodied sweetness that, at first taste, was surprising and delightful in a muggy D.C. evening. However, the next sip several minutes later seemed overly sweet, almost cloying. If I were to order a full glass, I’d have to drink it quickly, before the glass warmed up.  I didn’t think that was the experience I desired.

Thus I ordered a glass of the Massaya – what this drier white lacked in depth of body, it made up for in sheer drinkability for the surroundings. The pale, golden liquid possessed a ethereal quality and the crisp finish ensured that I could sip it at my leisure throughout the meal. The refreshing quality decrescendoed over time, as the wine lost its chill, but the difference in experience seemed subtle, relative to the change I experienced with the Domaine Wardy. I found pleasure in the simple fact that the Massaya did not degrade during my meal. Instead, it seemed to develop a more complex quality as the meal progressed.

Try the Massaya for a bit of escapism. For what it’s worth, the sauvignon blanc was more realistic than a round trip ticket to Lebanon.

An drank the Clairette ‘06 Massaya Classic White ($7.50/glass) at Lebanese Taverna in Washington, D.C. She paired the wine with chickpea and fava bean fritters served with tahini;  hommos with spiced ground meat, pine nuts, almonds, & olive oil; sliced rotisserie lamb and beef served with tahini sauce; a mixed vegetables medley sauteed with garlic sauce and a Lebanese salad. It was DELICIOUS!

For taste, color, scent, experience and complexity, An gives the Clairette ‘06 Massaya Classic White a 4.