I don't drink as much Zin these days as some here, but I do have some
affection for the grape. When a recipe for "smoky pork chops with
black bean relish" (I realize Cinco de Mayo is mostly a Corona thing,
but Betsy wanted to go at least Southwest) suggested Zin as an
accompaniment, I bit. There was also a "Mexican shrimp cocktail" but I
went with water for that.

The 1998 Dashe Dry Creek Valley Zinfandel seemed thin and almost
anemic at first sip. Maybe I should open a Riesling. But within 5
minutes it had put on weight. Some zinnish blackberry and brambles,
but overall it ended up reminding me more of a (tasty) midweight
claret. Sweet dark fruit, a little cedar and pencil shavings, just a
hint of cocoa. good length. Got better and better over couple hours. A
bit of smoke. Last glass is the best. I still think most Zins are best
young, but this one aged well. B+/A-

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.

DaleW wrote:
I don't drink as much Zin these days as some here, but I do have some
affection for the grape. When a recipe for "smoky pork chops with
black bean relish" (I realize Cinco de Mayo is mostly a Corona thing,
but Betsy wanted to go at least Southwest) suggested Zin as an
accompaniment, I bit. There was also a "Mexican shrimp cocktail" but I
went with water for that.

Dunno about the Corona/5May thing, Dale. The one place in Mexico that
actually celebrates it as a holiday is Puebla, so mole Poblano would
seem to be an appropriate dish. As for drinks, who knows? Maybe a good
Tequila añejo?


The 1998 Dashe Dry Creek Valley Zinfandel seemed thin and almost
anemic at first sip. Maybe I should open a Riesling. But within 5
minutes it had put on weight. Some zinnish blackberry and brambles,
but overall it ended up reminding me more of a (tasty) midweight
claret. Sweet dark fruit, a little cedar and pencil shavings, just a
hint of cocoa. good length. Got better and better over couple hours. A
bit of smoke. Last glass is the best. I still think most Zins are best
young, but this one aged well. B+/A-

Mike Dashe is certainly not your prototypical Zin producer, either.
Rumor (via SFJoe) has it that he's made a barrel this year of a
biodynamic, no-new-oak Zin that's supposed to make believers of even the
most Zin-phobic Europhiles. We'll see what comes of it...

Mark Lipton
(who made Margaritas with some tacos de chile verde tonight)

--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

On May 5, 11:24�pm, Mark Lipton wrote:

Dunno about the Corona/5May thing, Dale. �The one place in Mexico that
actually celebrates it as a holiday is Puebla, so mole Poblano would
seem to be an appropriate dish. �As for drinks, who knows? �Maybe a good
Tequila a�ejo?

I know it's celebrated in Puebla, but the US co-opting of the
celebration is at least partly marketing, especially by Corona who
push it heavily.


Mike Dashe is certainly not your prototypical Zin producer, either.
Rumor (via SFJoe) has it that he's made a barrel this year of a
biodynamic, no-new-oak Zin that's supposed to make believers of even the
most Zin-phobic Europhiles. �We'll see what comes of it...

I've generally quite enjoyed the Dashe zins, although one (I think
"Big River"?) kind of shocked me with its Turleyesqueness (it was
unlike any other Dashe I had tried, though quite good when I
adjusted). Would love to try the bio/no-new wine, but one barrel makes
that seem unlikely,.

cheers, Dale
PS Actually rereading my note I should have been clearer- this really
did have a zinnish flavor profile, it was just the weight/style that
reminded me of a claret