Red Zinfandel and Foie Gras? - Episode #292

August 13, 2007

I think Gary has found a new pair and he is thrilled to show you it! Zinfandel’s from California can bring a lot to the table with the right foods!

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Comments on this episode(328) Leave a comment ›

  • “I’m going with Mott on the foie gras, I’m not a fan, it’s too rich, to…” by Lau
  • “I love the Lodi Ravenswood but I can’t find it anywhere. I had in Phil…” by Alexis
  • View all 328 ›

Wines tasted in this episode:

Rancho Zabaco Dancing Bull ZinfandelOther California Red Zinfandel play review at cork'd
2005 Ravenswood Lodi ZinfandelOther California Red Zinfandel play review at cork'd
2004 Peachy Canyon Old School House ZinfandelOther California Red Zinfandel play review at cork'd
2005 Hartford Russian River ZinfandelSonoma Red Zinfandel play review at cork'd

328 Responses

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  1. about a week ago

    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.

  2. about 2 weeks ago

    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…

  3. about 3 weeks ago

    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.

  4. about a month ago

    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!

  5. about 3 months ago

    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.)

  6. about 3 months ago

    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.

  7. about 4 months ago

    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.

  8. about 10 months ago

    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.

  9. about 12 months ago

    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.

  10. about 12 months ago

    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.

  11. about 12 months ago

    indiana

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

  12. about 12 months ago

    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

  13. about 12 months ago

    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.

  14. about 12 months ago

    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.

  15. about 12 months ago

    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.

  16. about 12 months ago

    KimG

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

  17. about 12 months ago

    Russ J

    Nice self control with the liverwurst!

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

  18. about 12 months ago

    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.

  19. about 12 months ago

    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!

  20. about 12 months ago

    LT

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

  21. about 12 months ago

    JimW

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

  22. about 12 months ago

    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?

  23. about 12 months ago

    craig

    yea love red zins. had quite a few actually! But don’t like Fois Gras (had it before, and didn’t like it). One of the favorite Zinz I had was a few years ago. Ravenswood, but it was from Russian River? R.R seems like a good area for zins because the better ones aI have had seem to come from that region in Cali!

  24. about 12 months ago

    Jon B.

    Great episode I enjoy red zins alot. QOTD I’ve had quite a few red zins however I’ve always stayed in entry to mid level red zins. Right now I have a few I need to get to in the cellar. I’ve had the Danceing bull which I agree with your assesment. And I’ve enjoyed the Ravenswood as well very good I’ve also had a few Cline’s that are tasty but to say I have an all time favorite ,not yet still searching. Thanks GV and WLTV crew.

  25. about 12 months ago

    Mike

    For all the people on here who posted AGAINST Gary’s Fois Gras choice: I mentioned the following.

    1) Ever been to a Chicken farm? Do you eat chicken?

    2) Ever eat Veal?

    3) Ever been to a sluaghterhouse? Pork or Beef?

    4) Dairy Farm?

    The philosophical and political arguments against Fois Gras breakdown at the start of any intake of animal products. Any of you complainers, BETTER BE VEGANS, otherwise you’ve been disqualified!

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