Pagor Zinfandel

[Innkeeper]

1996 Pagor, California, Zinfandel ($7 Wine Expo). More bottomfeeding from Roberto. This wine is currently available for $12 elsewhere. Roasted red peppers and spice on the nose and upfront. Chewy tannin (not harsh), sufficient acidity to cool off 14.9% alcohol, and restrained oak all cross the palate. All followed by a long finish. Matched with BBQd baby back ribs, and salad. Hope more of you grabbed this one when it was available. We've got eleven more; heh, heh.

[Botafogo]

Karl, Ed Pagor just delivered another 56 cases so I thing there are maybe 60 left. Good juice, GREAT PRICE....glad you enjoyed it.

Roberto

PS: have you been following the Collivini Merlot Thread?

[Innkeeper]

Yup. Wish I never answered the bottle shape question.

Carl

[Innkeeper]

Popped another last night with jazzed up burgers, batter fried eggplant, and cherry tomatoes vinaigrette. Wonderful. Seems the longer it sits in the celler, the better it gets.

[Innkeeper]

Oh, oh; it's starting to fade. Anyone want to come over and help us finish the box?

[hotwine]

Maybe it's not fading, but just taking a nap? I have no experience with ageing Zins.

[Kcwhippet]

Strange that it should be fading after only three months. From your last post in October, it seemed to be getting better. Any chance this last bottle may have something wrong with it?

[Innkeeper]

Could be a bad bottle. Will try another soon. Seven years is a little long on a zin.

[Innkeeper]

It had to have been a bad bottle. Tried another last night with beef sausage, red cabbage, and potato cake, and it was just fine.

[winoweenie]

Smart Feller! ww

[Innkeeper]

Popped one of last bottles tonight with curried eggs and spinach. Simply delightful.

CURRIED EGGS ON PILAF:

4 Eggs hard boiled
2 Small white onions peeled and sliced
1 tbl Butter
½ tbl Curry Powder, preferably Boemboe Sate’
½ tsp Flour
½ tsp Lawry salt
Pepper mill
1 cup Good chicken or turkey stock
½ cup Heavy cream
Paprika
Pilaf

Pilaf:
2 tbl Orzo
½ cup Basamati rice
2 tbl Butter
1 ¼ cup Good chicken or turkey stock
Melt butter with orzo. Add rice and stock. Cover and heat over medium heat until steam appears. Lower heat to low and cook until dry.

Nuke onion with butter until soft. Transfer to saucepan. Mix spices together and add to onion mixture. Heat over medium heat until bubbly. Add stock and bring to boil. Lower heat and cook until onions are fully cooked (at least five minutes to cook curry and flour). Add cream and eggs (peeled and quartered) and heat through without boiling. Spread out pilaf on a warm platter, high on the sides and low in the middle. Pour curry over pilaf, sprinkle with paprika and serve. For two people; easily doubles for four to six.