Tasted this wine on Nov. 5, 2007, with braised country pork ribs and a South American twist on "bubble and squeak"--yams, plantains and collard greens. The acid in the BBQ sauce went well with the acid in the young zinfandel.
The zin had a clear but dark red appearance and left a nice coating on the glass. There were not many tannins and the wine provided a nice, soft mouth feel. The nose was woody, something between a cedar and an oak, which was reflected in the taste of the wine as well. The finish was subtle and true to the taste of the wine, without any off aftertaste.
I enjoyed this wine a lot and am looking forward to seeing how it evolves.
Vincent Arroyo Zinfandel 2005
Region: Napa, California
Winery: Vincent Arroyo
Variety: Zinfandel
Tasted this wine on Nov. 5, 2007, with braised country pork ribs and a South American twist on "bubble and squeak"--yams, plantains and collard greens. The acid in the BBQ sauce went well with the acid in the young zinfandel.
The zin had a clear but dark red appearance and left a nice coating on the glass. There were not many tannins and the wine provided a nice, soft mouth feel. The nose was woody, something between a cedar and an oak, which was reflected in the taste of the wine as well. The finish was subtle and true to the taste of the wine, without any off aftertaste.
I enjoyed this wine a lot and am looking forward to seeing how it evolves.
Posted by scowenslaw on November 6th, 2007 at 11:47am | report comment