QOTD: favorite zins, I’d have to say A Rafanelli. I’ve also liked Yoakim Bridge in Dry Creek and Sausal in Healdsburg. Can you tell where I like to go wine tasting? Never had a Ridge zin I’ll have to bust open my wallet and try that some time.

Loved the wine/food pairing, especially because its untraditional to pair Fois Gras w/ Zin. There’s so much you can do with this! Food’s I’d like to see you do an episode on the ultimate pairing:
– pizza
– fried chicken
– red clam linguini (reminds me of working at the village trattoria in maplewood, nj)
– grilled salmon (white burgundy, domain tempier bandol rose, or pinot?)

I like Foie Gras but LOVE truffles, I think that pate might be just up my alley. I will have to try that pairing.

QOTD: Prisoner, and I have probably only had less than 30 zins

QOTD: The best Zin I’ve ever had was a Turley Wine Cellars, Old Vines 1997. I’d have to guess I’ve tried 40+ Zins in the past 5 years. It’s the best grape out there for the money. An outstanding grilled meat and BBQ wine!!!

95′ Harrison Zebra Zin

One more thing… We had the Rancho Zabaco Heritage Vines and the Dry Creek Valley (both 2003) at a party we hosted recently and didn’t like either of them. I didn’t make any specific notes but I definitely didn’t think they were good values.

Never had any worth remember. I just found another purpose 🙂

Favorite Zin? Probably a 1974 Sutter Home Amador County, way back in the day when Sutter Home was still making wine. I doubt the wine was actually as good as I remember, but it was 1978 and I was first starting to explore wine. It was a big and powerful zin that if I remember correctly needed 24 hours in the decanter to open up. It made quite an impression on me at the time. Since then I have had many, many zins.

GV
Loved the show. I love a nice Zin from Kiona Winery in Washington from the small region of Red Mountain in Columbia Valley. I have tried approximately 18 different Zins.

Great episode – Love both pate and zins, so I’ll have to try the pairing.

QOTD: When I first started getting into wine (back in the mid-80’s), I was turned onto a great Zin from Girgh Hills. Was really refined for a Zin, and was a great buy at the time for around $12. I went away from Zins for awile as they climbed in price, but some others that have made an impression are the Matinelli Jackass Hill and Ridge varities. Have to say I like good Zin, but not for $25-$30, as there are too many other options at that price point that I feel have a better QPR.

QOTD: Only had one. It was Tobin James Ballistic. Now don’t shoot me…but I liked it.

I have tasted too many zins to count. Ridge rocks. My favorite is lytton springs and Caboose. 1999 to 2003 all very good.

GOod episode…I am not a fan of Fois Gras…Not like it’s some moral thing, I just don’t like it.

Chris on camera, was great…that is something to remember.

QOTD: I liked the Old Ghost Zinfandel I had, but to be honest that was the first I ever tried. 🙂

QOTD: I like the better Seghesios like home ranch.

QOTD: I’m still on the hunt for the most BBQ-friendly zin. Montevina Amador County is good. The most elegant zin I’ve had was a 2002 St Francis Pagani Vineyard. Lots of baking spices, no heat, good weight.

favorite zin is probably the 2004 Sebastiani from California……other good ones are: Amano, the Ravenswood (tasted on todays show), Coppola, Ravenswood Vintners Blend, Rosenblum is quite delish, Ridge (Paso Robles).

A rather high score for some mediocre wines, I’ve had both. I like Frank Family zin and Easton Zin the best out here in California. I also like 7 deadly zins from Lodi.

Love foie gras! I’m craving it now, poor cornaries. Anyway, QOTD: Howell Mt Zin. Drank beautifully. Good show GV.

QOTD: Turley Zin from Hayne vinyard; but a close second is Zin from Girgich Hills. Jerry the 2THDR

I’m a long time lurcker but I had to come out of the shadows to say great show. I love to hear peoples take on food/wine pairings. I’m not much of a saki drinker so I would like to see what you recommend for a night at a sushi bar.

QOTD: I’ve probably tried close to 75 Zins, and generally like them. Having said that, there aren’t a lot that stand out in my mind. I remember one or two of the Cline Old Vines labels being quite nice, and the Clos du Bois being a very good value.

Not a big fan of the foie gras, but I’m only back into eating meat/etc. for about eighteen months, so maybe I’ll come around.

QOTD: I’ve probably tried close to 75 Zins, and generally like them. Having said that, there aren’t a lot that stand out in my mind. I remember one or two of the Cline Old Vines labels being quite nice, and the Clos du Bois being a very good value.

Not a big fan of the foie gras, but I’m only back into eating meat/etc. for about eighteen months, so maybe I’ll come around.

QOTD: Don’t have one because I have not tried one in a very long time. Time to change that!

My experience is that Hartford wines are somewhat tightly wound and generally need bottle age to mature. I guess that 2005 had only been in the bottle 6-12 months after 12-18 months in Oak. Even with decanting the younger ones didn’t show well – some things just need time.

We go to parties at Bella in Dry Creek Valley, they have spicy Zins. In fact, everybody round here grows Zin.

QOTD: I’ve probably had about 5 red Zinfandels, and my favorite might be one that we sold by the glass at work: 2004 St. Francis– lots of bright fruit to keep the 15.5% alcohol in line, and it is a great bridge from dinner to dessert as it pairs well with robust savory items (our Mediterranean pizza) as well as some of our chocolate desserts.

– Ridge Occidental 1970
– Ridge Lytton Springs 1994