Folie a Deux Zinfandel

Folie a Deux

Zinfandel

2010

(Dry Creek Valley, Sonoma County, California)

On Bottle/Website:

* Intense, juicy and jammy

* Bright raspberry and blackberry fruit with black pepper spice

* Lightly blended with of Petite Sirah to enhance color and mid-palate flavors

* 14.3% alcohol

My Notes:

Appearance: clear, bright, ruby/garnet, high concentration, rim variation, ruby on the edges, medium plus viscosity

Nose: clean, medium, medium minus intensity, younger dried fruit, black cherry, blackberries, cinnamon

Palate: dry, medium bodied, spicy, fruit confirms nose, medium alcohol, low acidity, medium tannins, short finish, low complexity

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Terra d’Oro Zinfandel Port

Terra d’Oro

Zinfandel Port

(Amador County, California)

On Bottle/Website:

* Aromas of raisined berry fruit, sugared dates, chocolate, caramel and orange peel

* The wine’s rich, lush grapy flavors also evoke raisin, cocoa, coffee and toffee

* 19% alcohol

* 93 points from Wine Enthusiast

My Notes:

Appearance:  clear, garnet/brown, rim variation, high viscosity

Nose: sound/clean, medium plus intensity, jammy and dried fruits

Palate: sweet, medium/full bodied, confirms nose, low tannins, high alcohol, low acidity, medium plus complexity, medium plus length

This port style wine was a fabulous after dinner drink.  The thickness coated my throat as I enjoyed it with a nice piece of dark chocolate.

Tasting Exercise: Body

I read a wonderful article in Food and Wine Magazine last Autumn about different tasting procedures you can go through to help yourself understand the different properties of wine tasting. I found the exercises to be extremely insightful and it was easier for me to remember these properties after physically testing them myself.  I wanted to save these exercises and the wines used and recommended to be able to go through them with friends in the future. I think this would make a fun little educational wine gathering!

Body

Master Sommelier Andrea Robinson defines body as “the sense of weight or richness or heaviness, or even the feeling of viscosity that a wine leaves in your mouth.”

I have often used the analogy of comparing the body of wine to the difference in thickness with milk.  Skim milk is thinner and doesn’t have the richness of 2% milk, and that thickness/richness of milk grows as it reaches whole milk.  A light bodied wine would be comparable to the skim milk while the fuller bodied wines are comparable to whole milk.

Typically, if a wine has a higher alcohol content it will have more body.  Often times wines from warmer climates, which produce grapes with more sugar (that eventually turns into alcohol), tend to have more body.  Other factors in determining the body of a wine include sugar, oak and the concentration.

Food Pairings

One of the most common wine and food pairing tips is to pair white meat with white wine and red meat with red wine.  This concept refers to one of the most commonly used approaches when pairing food and wine: choosing wine based on its body.

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Tasting Exercise

Equipment:  4 glasses, 1/4 cup each of skim milk, 2% milk, whole milk and heavy cream

Begin with the skim milk and taste in the order of richness until the heavy cream.  Pay attention to the texture of each variation on your tongue and the sensation in your mouth.  The skim milk should dissipate quickly, which the cream will coat your tongue.

Wines

The following wines will help illustrate the concept of body.  A type of wine is listed, followed by a specific vintage and brand that would work well. Each are listed in order from least to most full-bodied.

Whites

* Northern Italian Pinot Grigio (2011 Tiefenbrunner)

* New Zealand Sauvignon Blanc (2011 Kim Crawford Marlborough)

* White Burgundy (2010 Domaine Faiveley Bourgogne Blanc)

* Barrel-fermented Chardonnay (2010 Rodney Strong Sonoma County)

Reds

* Valpolicella (2011 Tedeschi Lucchine)

* California Pinot Noir (2010 Dutton Goldfield Azaya Ranch Vineyard)

* Chianti Classico (2009 La Maialina)

* Zinfandel (2010 Ridge East Bench)

The wines in parenthesis were not necessarily the wines I found and used when first doing this experiment. They are wines suggested in Food and Wine Magazine. I used the ones I could find locally and if I could not find the specific brand they recommended or didn’t have the budget for the one they recommended, I used one that fit their category. I did these exercises before starting this blog so I did not record each brand and vintage I used.

Frog’s Leap Zinfandel

Frog’s Leap

Zinfandel

2011

(Napa Valley)

Zinfandel-label_72

On Bottle/Website:

* 85% Zinfandel, 14.5% Petit Sirah, 0.5% Carignane

* Not exactly fresh fruit and not really jam, either

* Summer fruit: strawberry, raspberry, fig, huckleberry

* Sophisticated and fun

* Surprising flavors, no jammy sweetness

* Taut, refined and reminiscent of a very fine Tuscan Chianti

My Notes:

Appearance:  clear, black, pink rim variation, high viscosity

Nose: sound/clean, medium plus intensity, aroma/youthful, plum, boysenberry, jammy, cherry cola, eucalyptis

Palate: dry, medium/full bodied, confirms nose, medium high tannins, medium plus alcohol, medium acidity, medium plus complexity, medium plus length