Napa Cellars Zinfandel Napa Valley 2003
Napa Cellars Zinfandel is the perfect middle ground between the spicy Zinfandels of the Sierra Foothills and the fruity jammy Zinfandels of Sonoma. Both characteristics can be found in moderation with this wine. You can expect a swirl of the glass to reveal intense, sweet ripe berries, cinnamon and black pepper spice with elements of sun-baked earth. Zinfandel and BBQ are a natural.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Not quite the fruity and light Zinfandels that I'm use too. Its best to let this one air out a bit since it contains very sweet ripe berries, extra cinnamon and black pepper spice. That combination with darker tannins give it a very robust aftertaste. I'm told that Zinfandel and BBQ are a great fit! I will have to give that a try.
Smooth and lusterous
This is as close to blackberry pie in a bottle that you'll find. It wraps your tongue and lines your mouth with zin-flavored velvet. I enjoy drinking this one on its own or enjoy it with a nice teriyaki beef.
Food Pairings for Napa Cellars Zinfandel Napa Valley
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