Tasting Notes for OwenRoe.com Zinfandel 2010

Tasting Notes:

LUSH red blend named "ABBOT'S TABLE", regardless of shortcomings of this site! Close clone sister of (2009) Red blend nearish to '09: blend 25% Zinfandel, 20% Sangiovese, 20% Cabernet Sauvignon, 10% Syrah, Grenache 13%, 7% Blaufrankish, 2% Cabernet Franc, 2% Malbec,1% Merlot Best ever nose Bosenberry, and loveliest fluid tastes, round linear form on the palette (must be the 'blaufrankish'?), slick graphite. Young rich plum, round black cherry full mouthfeel, leather hints, persimmon finish oh so long 5-7 minutes lingering like favorite femalia friend? This stuff is great, accessible, smooth as, well, graphite (apparently the fluid to emulate? Si.) complex without killing acquaintances, i.e. due to your elevated sense of flavor profiles, they can gonna like it, too.

I would serve this wine for:

Never. It is all mein, si?

The nose on this wine reminds me of:

Bosenberry.

This wine would pair well with the following foods:

Would never screw this huge profile up with carbohydrates? Mein Gott who does this?

I think this wine is priced:

Cheap -easily $150-200 Bordeaux price, but never this good.

Wine Rating:

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2019 Turley Zinfandel White Zinfandel California, USA, Wine Review

Vintage:

2021

Score:

Grade:

Current Price:

$25.00USD

My first time trying this. I suspect that many who do give it the benefit of the doubt due to the name. Tasted blind, I was unimpressed. It's fine enough but mothing more. Pink/copper in color, clear and bright. The nose has strawberries with a slight decomposing fruit note. On the palate, this is think, light bodied with a slight strawberry notes. Dry. Slight tartness on the finish. 12% abv. This probably should be consumed over the next year. It will work better with food and would work with almost any food although the tartness might be an issue for a steak.

Dry Creek Zinfandel: Foods to Pair with, and Meals that Call for, Dry Creek Zinfandel

Zinfandel—the grape Americans call their own. The story of Zinfandel mirrors the multicultural heritage of our country and the struggle of immigrants to make it in a new land. From white to red and sweet to dry, this is a grape that has been reinvented to suit the changing tastes of wine consumers across the country. Originally from Croatia, the grape showed up in the US with Italian immigrants in the 1800s (who called it, as it is still known today in Italy, Primitivo). More than a century later it was nearly extinct with vines ripped up in favor of international varieties like Cabernet Sauvignon and Chardonnay. But the huge popularity of white Zin in the 1980s and 1990s saved the grape from obscurity and nowadays the finest expression of Zinfandel comes not from Croatia or Italy but from California where it is produced as a dry red wine that can be light bodied and chockfull of ripe fruit or rich and inky with high alcohol and port-like characteristics.

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2010 Château Lamothe Guignard, France, Bordeaux, Sauternes, Wine Review

Vintage:

2010

Score:

Grade:

A-

Iced tea/ orange in color, clear and bright. The nose is great with honey, peaches, and some citrus. Viscous texture. Medium bodied. Good acidity. On the palate, this is tasty. Flavors of peaches with some honey. Good acidity. Nice finish. This is drinking well. A bit more mature than expected but still with life left. Drink over the next five to ten years. It drinks well on its own and would work nicely with not too sweet, dry cookies, and of course, foie gras.

Tasting Notes for OwenRoe.com Zinfandel 2010

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