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+--- Forum: Zinfandel (The Real Red Stuff) (https://www.wines.com/wineboard/forum-36.html)
+--- Thread: 2000 Monthaven Coastal Zinfandel (/thread-9412.html)
- tandkvd - 11-09-2003
Had this last night with steaks marinaded in McCormics Montreal marinade and some extra spices of my own. We also had some fresh picked collards.
I had decanted the wine for about 30 min., but the collards w/apple cider vinager I think through off the wine.
A couple of hours later we had WW's Tobasco popcorn. The Zin was very good, I think I finaly know what you all describe as jammy. It has a good finish and smooth tannins.
- wineguruchgo - 11-09-2003
Vinegar is a really tough one when it comes to pairing wine. I work in an Italian restaurant and we use balsamic and reduced balsamic.
I'm glad that you saved the wine for the popcorn. Yes, Zinfandel should be really jammy with a little bit of spice.
You actually learned a really good lesson. Same wine, different outcome when paired with different foods.
- tandkvd - 11-09-2003
I actually put a little too much tabasco in the popcorn. That with the spicyness of the Zin had my mouth on fire. But it was very good.
By the way Guru what part of Chicago are you from. I have a brother living in Chicago.
[This message has been edited by tandkvd (edited 11-09-2003).]
- Thomas - 11-09-2003
wineguru, try a semi-sweet Riesling with balsamic--another indication of Riesling's wide spectrum.
- wondersofwine - 11-10-2003
I also like Sauvignon Blanc with salads with vinaigrette dressings.
In relation to what Wineguruchgo said about same wine with different foods, I posted some time ago about a Beaujolais Cru (a Fleurie) that I rated as a good wine (about 80 points) when sipping it by itself, and rated as a very good wine (87 or 88 points) when I sipped it with Cheshire cheese. It seemed less acidic against the fatness of the cheese and the fruitiness came out more.
[This message has been edited by wondersofwine (edited 11-10-2003).]