2023 Wood Family Vineyards “Muy Bueno” Zinfandel – Just in Time for the Holidays??
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Being produced from one vineyard in Livermore provides a “terroir” of distinction. A dark wine in the glass with medium-heavy viscosity, yet translucent on the edges. Strong aromas of black fruits greet the imbiber followed by tastes of jammy, brightness of plums, red and black cherries and freshly picked berries providing an unparalleled juiciness of flavors. On the palate, the fruit is lively and refreshing with a tinge of spicy nutmeg, cinnamon and cloves. A reminder of Christmas spices. On the finish anise and black pepper notes linger along with the jammy fruit and from memory, just a bit more sweetness than the previous vintage. The wine will be released in November.
Rhonda adds what they call a late harvest Zinfandel into the blend to enhance the sweetness just slightly. With one lot of Zinfandel (a couple bins/barrels) they intentionally stop the fermentation (leaving it a bit sweet) and add it back into the lot at final blending (before bottling). Also this wine uses 25% new American oak barrels. The wine came in at 14.9% alcohol.
Photo ©Michael Kelly
Fun facts about Zinfandel:
- Zinfandel was once known as the “Bordeaux of California” by the gold rush miners.
- The first Zinfandel grapes in California were planted in the Oak Knoll area of Napa Valley
- Today it is still the fourth largest grape varietal planted in California.
- White Zinfandel accounts for six times the production of red Zinfandel.
- At the end of the 19th century, Zinfandel was the most planted grape in California.
- Food pairings run the gambit of BBQ ribs, grilled chicken, burgers, pizza, cheddar, pork, turkey & smoked Gouda cheeses.
- 9 out of 10 Zinfandel wine drinkers gave Wood Family Zinfandel Muy Bueno a thumbs up! (ok I made this one up!).
Photo ©Michael Kelly
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s dinner to go with dry rubbed and baked pork tenderloin. The dry rub included chili powder, brown sugar, smoked paprika, onion powder, garlic powder, fine sea salt, pepper, Flatiron Pepper Company Dark & Smokey peppers and a little extra virgin olive oil. The slices of pork tenderloin were served with a drizzle of raspberry chipotle sauce. Accompanied with sauteed green beans, mushrooms with garlic slices. Also, angel hair pasta with herbs and Parmesan cheese.
The slices of spicy pork tenderloin provided ample flavors, and the wine provided a great counterbalance with a tinge of sweetness at the finish. A nice solid food and wine pairing. Personally, for me, this is a wine needing a food pairing or standalone as a dessert wine.
Sláinte,
Michael
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