recommendation

[Randy Caparoso]

Here's a Johnny-Come-Lately reply. I find black pepper in virtually every top quality Zinfandel that is neither too weak nor overly ripe and pruney. Not coincidentally, most of the top Zinfandels come from old vineyards which are are planted the "field mix" style that the 19th (and early 20th) century Italian growers loved -- meaning, they weren't just planted with Zinfandel, but also with varietals such as Petite Sirah and Syrah (which are VERY peppery tasting), and Barbera. Last year I visited one old mountaintop vineyard used by Edmeades which had WHITE varietals in the mix. Anyhow, since the old Italians didn't like the taste of pure Zinfandel, they always did a blend, and crushed it all together to make their house reds or what they often called "Chianti," "Claret," or even "Mountain Red" (and, sometimes, even "Zinfandel").

Consequently, you'll find peppery Zinfandels up and down the state; from Mendocino (especially Edmeades and Lolonis), to Sonoma (especially the Ridge Geyserville and Ridge Lytton Springs, although you can also find black pepper discernible in the Zins of Dry Creek Vineyards, Quivira, Gary Farrell, Rancho Zabaco, Everett Ridge, and Sebastiani "Old Vines"), Napa Valley (Robert Biale and Howell Mountain Vineyards are especially peppery), and down into Paso Robles (some personal favorites include the little seen Hitching Post and Makor labels, although Peachy Canyon does indeed make some peppery spiced doozies down there).


[This message has been edited by Randy Caparoso (edited 11-15-1999).]