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I find this to be quite mouth-filling. Typical Zinfandel blackberry fruit, but the wine seems to have a "velvety" quality as it passes through the... Read more
[PJW] not my style. Remind me more of grenache than zin. 88 Read more
Pulled the cork on a few magnums with family this week in AZ, including this incredibly consistent wine from our friends at Ridge. A little more re... Read more
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Ridge Sonoma Valley Geyserville Zinfandel
I find this to be quite mouth-filling. Typical Zinfandel blackberry fruit, but the wine seems to have a "velvety" quality as it passes through the palate. A slight bitterness around the edges. Alcohol is completely subdued. Very smooth, although not terribly long lasting finish. We're having beef stew, tonight, and this is rough enough to stand up to it. US$24.99 at the Wine Club in Santa Ana in 2004.
[PJW] not my style. Remind me more of grenache than zin. 88
Pulled the cork on a few magnums with family this week in AZ, including this incredibly consistent wine from our friends at Ridge. A little more refined than the usual blockbuster Geyserville, I'm wondering if this vintage was a little thin based on Robert Parker's assessment of the zinfandel vintage (an 85/100). I know, I know. I usually don't listen to him either, but as excellent as this Geyserville was (is, there's still plenty left), it is coming from a magnum which should keep the wine younger, fresher if anything. It seems like it should feel a little "bigger" in mouth. A great glass of wine nonetheless.
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