331 Responses

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1. October 5, 2009

   Rhodies

   Zinfandel was our favorite wine for over thirty years, but all those memories have been replaced by Norton varietal wines. To date I have a data base of 167 Norton producing vineyards in 20 states! It’s like a mother saying to her daughter ~ “you have to kiss a lot of toads to find your prince.” Well, it’s the same for Norton grape wines. Have visited over 40 Norton vineyards so far and have found a few that have let us know that we will never look backwards to our old Zinfandel days. O.K., I lied, did visit friends this past spring in Sabastopol, CA and did pick up a case of Zin from Wilson and Thumbprint Cellars wineries.

2. August 22, 2009

   richardvinifera

   I’ve only has Ravenswood Lodi Zin 2006 or 2007, it was a bit thin and one-dimensional, but I could imagine i would like it if it was more complex and concentrated. Reminded me of new world Pinot Noir.

3. January 22, 2009

   Bill Baker

   Peachy Canyon was “discovered” by me when my Brother in Law, Tony Merrill, a teacher at Atascadero High School,(and a wine nut) brought a bottle for Thanksgiving in 2003 or 2004. WOW…It’s been a favorite since then.

   However…since the 1980 Lytton Springs zin is no longer available (absolutely the best EVER)..my vote for the best zin goes to Bella Vineyards (Upper Dry Creek Valley, Healdsburg, Sonoma County)ANY of their Zins are outstanding, but savor their Big River Ranch Zin from their 110 year old vineyard. It will re-set the upper limit of your tasting requirements. ENJOY!
   ps, thanks for the program and forum.

4. August 17, 2008

   Lau

   I’m going with Mott on the foie gras, I’m not a fan, it’s too rich, too fatty, too sweet. I’ve only had it with Sauternes which only adds to the sweetness. Not my cup of tea.

5. August 14, 2008

   Alexis

   I love the Lodi Ravenswood but I can’t find it anywhere. I had in Philly at a Wine Expo and I have no fing clue where else to find it…

6. August 5, 2008

   Dessert Wine Nerd

   All we are saying…. is give Zins a chance. Ok, I will. Nice episode. Seems you went a little out of control there with the pate, I thought you were going to eat an entire tube by the end of the show. QOTD: Yet to have one other than a wine tasting maybe (cant remember), but I am sure to pick one up sooner than later.

7. July 11, 2008

   Phocion

   This was my FIRST WLTV EVER!!!!!!!

   Thanks for the laughs and wine knowledge. Here’s to Episode #500 and 500 more in the future!

8. May 15, 2008

   Mark in Dover

   We pair the Ravenswood “Lodi” Zin with duck breast — either grilled (in good weather…) or braised in cast iron. Either way, we find it to be an excellent match-up. Maybe — as in your WLTV #292 comments with the foie gras (goose fat) — it’s the duck fat that makes it work. (Prefer the Lodi to both the Sonoma and the Napa, which run a buck more.)

9. May 13, 2008

   JudeMurphy

   I’m wordless, Gary.
   I’ve been enjoying your show immensely for a few weeks now and suddenly I see this.

   FOIE GRAS IS EVIL AND SO ARE THOSE WHO EAT IT.

   I won’t be watching WLTV anymore.
   You’re nothing but a loser, Vaynerchuk.
   Find out how it’s made and if you can still eat it then you’re a hopeless coward,
   otherwise send me an email and I’ll rejoin the “vayner-nation”!
   Let’s see if you have the intelligence to do the right thing.

10. April 22, 2008

    Oakmon's BF

    This was only the second time you did a wine that I had in my basement/cellar so I had to open it. It’s the first ’05 of any wine I’ve opened. I’m trying this 8 months after you. I last had a zin in the mid ‘80s. I don’t think I liked it. It had a weird taste. Two decades later I again think zin taste weird. Thanks to you I can now identify the taste as black pepper. I get it. I like cracked black pepper on food. It’s funny that giving it a name can turn a flaw into a feature. Even so I still didn’t like the wine. But thanks to you I’ve added a flavor to my wine tasting repertoire. I’m now up to two flavors I can identify: oak and black pepper. Slowly I progress. Thanks Gary.

11. October 2, 2007

    Scott McReynolds

    Favorite Zin, at least lately, Ridge 2005 40th Anniversary Lytton Springs.

    How many? Too many to count. My favorite grape because Cabs and Pinots are too over priced. You can get amazing wines in the $15 to $35 price range.

12. August 22, 2007

    indiana

    on the foie, cant beat it. one of my favorite things to eat, I just ate a rib eye, with a 1996 dickerson vineyard ravenswood. Awsome. Had enough tannin to cut the fat of steak. Almost tasted like a cab.

13. August 21, 2007

    Scott A

    My fave affordable Zin is 7 Deadly Zins. Hard to beat for $13.

    But if price is no object, go for any of the Robert Biale Zinfandels. Great wines.

14. August 21, 2007

    indiana

    turley dogtown zin is my fav. period. i do like rubicon estate pennino zin. good stuff.

15. August 19, 2007

    downtnmark

    I love living in the Bay Area and being able to go tasting at so many wineries. To date, the one Zinfandel that has struck me (and I could kill myself for not buying some) was a $36 Artezin by Hess Collection. Otherwise, I love the 2003 Ridge Geyserville, though it is a blended wine (with Carignane). Another winner (for the money) is the 2003 Heitz Zinfandel for $14-18.

    I have tasted dozens of Zinfandels at the wineries, but I have probably uncorked only about 18 distinct wines.

    - Mark from San Jose

16. August 18, 2007

    Jim in Atlanta

    I have had many zins (can’t remember how many). I remember wonderful zins from Ridge and Martinelli that I tasted and purchased at their wineries.

17. August 18, 2007

    Hawaiian Wine

    Love zins, especially when I lived in Texas, great with bbq! I don’t know if I have a favorite, but I’ve enjoyed many zins, maybe 50-60, mostly california zins and a lot from Paso Robles.

18. August 17, 2007

    vivaitalia

    great episode! I’m just getting into zin and am actually drinking the Lodi Ravenswood right now. I agree it’s quite impressive. Anyone who likes these wines should try some primitivo from Puglia in southern Italy. You’ll find similar flavor profile for a much lower price.

19. August 17, 2007

    KimG

    I never liked Zin, but Sin Zin was a bit fun, mostly due to the label

20. August 17, 2007

    Russ J

    Nice self control with the liverwurst!

    QOTD: Favorite zin was a 1995 Ridge Geyserville out of the hundreds I have had.

21. August 16, 2007

    Matt the Lurker

    QOTD: Ridge Geyserville. Gary, I can’t believe you roached them. But there are many people posting here about Ridge so I’ll also mention another favorite. For all the big zinners out there who want to try a different style of winemaking than Ridge I recommend the Nickel and Nickel zins which I also admire quite a bit.

22. August 16, 2007

    Cliff and Darcey

    Cool … Darcey and I like Zins,though we haven’t had many, perhaps only three so far:
    Rocky Creek 2004, suggested by you, and we really liked it, especially for the money ($8.99 … will you ever get more in?).

    Four Vines Dusi Ranch 2004 – also recommended by you – this was GREAT! Again, you’re sold out though!

    THEN, on our own, we tried a Cline Zin, about $23 locally: AWFUL, PUKE, ECKKY, SWEET as all get out, HORRIBLE swill!

    Only one left in my cellar, another recommended by GARY V:
    Haywood Rocky Terrace 2004! We’ll open her soon!

23. August 16, 2007

    LT

    NO FOIE GRAS GARY!!!!! LEAVE THE GEESE ALONE!!!!
    http://www.nofoiegras.org/

24. August 16, 2007

    JimW

    I have had a few zins. I would have to say I enjoy the Fife zin the most.

25. August 16, 2007

    LarryW

    Fois gras is great stuff. Unfortunately, you have to stuff a goose to get it.
    Favorite zin? Any Ridge, but particularly Geyserville. Had a ‘97 last week. Still fresh, but less jammy. Yes, some zins do age. The Geyserville becomes like a Gevrey-Chambertin after several years. I also really liked a few ‘94 Turleys I had. They will generally not last as long as the Ridges, though.

    Gary, speaking of Turley, and last show was Sea Smoke, how about a discussion about allocated wines. I had to jump through hoops to get some of the Sea Smoke from a huge store in Houston. And it seems every wine store has a back room or other place that highly collectibles are squirrled away for certain customers. I think even the distributors get in on some secondary market action. Doesn’t give much support for the three-tier system in Texas. Online purchases are up, it seems. Whadda ya think?

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