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In Reply to: RE: Opolo zin... posted by mkuller on May 21, 2015 at 14:01:13
It will be gifted for the 4th of July and should be great with BBQ (would not recommed cellaring it, even with the high tannins, as is with most Zins).
Have you tried the Grenache?
Red Grenache was the first real/commercial wine I experienced (early 60's) and I have a sentimental attachment to it.
The Herencia is one of the most unique versions I've tried.
The Opolo reminds me of a Zin that was gratis @ Small World Restaurant (near Pismo Beach, CA - maybe Oceano) in the early 90's, so (again) there is a sentimental thing going on.
Follow Ups:
Grenache is a red wine.
Zinfandel is a red wine.
White Grenache and White Zinfandel are a bastardization of the grapes. So the only color that needs to be expressed is "white".
Just venting....
I didn't taste a good Rose until I moved to CA in the late 70's as those sold in IA were poorly traveled/stored and past their prime.
...I have tried some grenaches, but the only one I have really liked was a Cypher a friend opened at dinner some months ago.
I do like it in a lot of GSM Rhone-style blends.
I made Grenache a few times. Really one of my favorites...the nose was amazing, very floral...roses I seem to remember.
But people make it with a heavy hand too. Trying to get too much color and alcohol...16 percent alc. Disgusting in my book. But then I like light colored Pinots...you know the ones that taste like Pinot Noir and not Syrah :)
You know I've been on audio boards for many many years and I think that's the first time I've ever tried to stir up the "shit" !!!!!
Steve
...guess I haven't had many grenaches.
Maybe you can recommend one.
As far as big alcoholic wines, I don't think 15%+ alcohol is bad for a zin or a syrah as long as the wine is made to handle it.
I've had a couple of 90pt (WS) pinot noirs over the years that I thought were too thin and weak - one was a Siduri (maybe Sonoma) a few years ago and the others were Argyle from Oregon.
I'm glad someone likes that style...
Obviously I'm a little bored at work today!!
You and I have very different palates....nothing wrong with that. I like Argyle Pinot!! And judging from the size of their production a lot of others do too.
I really don't drink a lot of domestic wine so I'm no help suggesting anything.
I guess some wines can handle that kind of alcohol but I don't really understand why it has to be.
I worked for a very high end french winemaker for a couple of years (think first growth Bordeaux @ $1500/bottle.)Of the wine I made of this project he was very clear. "This wine better not be over 14%...we are making a wine to be had with food, it's not an aperitif. There is nothing wrong with the other, but it is not a food wine."
I've always taken that to heart when I do what I do.
Steve
and did you get paid in wine?
He was the director of winemaking at LaTour (he also made D'Yquem in his day) And no I just got paid in dollars.
Interesting because this man is a sweet smart pleasant guy. Not always selling himself like his much more well known consultant neighbor in Bordeaux.
> I guess some wines can handle that kind of alcohol but I don't really understand why it has to be.>
Two words - Robert Parker.
So True. I always tell customers not to listen to reviews...even if they are good ones for my wines. It really only matters if you like it.
That being said, I still feel like I have to submit them.
...guess it's the same in audio.
It only matters if you like it.
any in the past 10+ years.
Did like an inexpensive Preston Vinyards "field blend" sold @ Safeway in the 80's, but other than those mentioned I'm not too familiar with Rhone Rangers wines.
Would like to pick up a nice bottle for the weekend as I'll be on the wagon for quite a while due to a couple of upcoming eye surgeries.
Hopefully I'll find something @ this mornings stops (TJ's & Pavillions).
...I don't think Graham's stuff is as good as it used to be.
Preston makes some excellent wine.
Good luck with your surgery.
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