ZAP event

[Thomas]

Roberto, (and Dan too, I suppose) this style ain't new; it's been around since before that other abomination--white Zinfandel.

My theory--if you want it--is that Americans never seem happy with simple pleasures. They always want more added, like massive containers for their cherry-cinnamon-coke or seventeen different ingredients to mask the taste of coffee, or bagels with toppings that read like a grocery list.

Nothing wrong with a fresh, fruity, fine Zinfandel but no--we gotta have alcohol and extract and oak and who knows what's next...

...and I am sitting here writing this diatribe as I sip a simple Zinfandel with no appellation, save California, but known to have been produced up north, and by a large concern; it's called Moss bridge $12. Yet the wine is raspberry-like, bright, and did quite well up against my ricotta stuffed ravioli in slightly hot tomato-basil sauce.

[This message has been edited by foodie (edited 02-17-2002).]