Attributes:
|
| Producer: |
Ravenswood
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| Region: |
Sonoma Valley, United States
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| Varietal: |
Zinfandel
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| Bottle Size: |
750 ML
|
2002: WineSpectator Rating: 86
|
| Complexity: |
rustic
|
| Flavors: |
ripe cherry, stemmy, wild berry
|
2002: Tanzer Rating: 90-93
|
| Complexity: |
deep, rich
|
| Flavors: |
berry, bitter, black cherry, blackberry, chocolate, chocolatey, spices, spicy
|
| Fruit: |
sweet
|
| Texture: |
chewy, round
|
2002: WineEnthusiast Rating: 91
|
| Compliments: |
powerful
|
| Flavors: |
chocolate, coffee, herb flavors, plum
|
| Texture: |
silky
|
2001: WineSpectator Rating: 82
|
| Flavors: |
sage, wild berry
|
2001: Tanzer Rating: 90-92
|
| Acidity: |
bright, lively
|
| Flavors: |
blackberry, chocolate, menthol, orange peel, pepper, slightly medicinal, spices
|
| Fruit: |
concentrated
|
2001: WineEnthusiast Rating: 86
|
| Compliments: |
tasty
|
2001: WineAdvocate Rating: 85
|
| Acidity: |
tart
|
| Complexity: |
deep
|
| Flavors: |
blackberry, raspberry, toast
|
2000: WineSpectator Rating: 82
|
| Complexity: |
one dimensional, simple
|
| Flavors: |
cherry, raspberry
|
Food Matches:
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| Cheese:
|
Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese |
| Fruits & Nuts:
|
Citrus Fruits |
| Herbs & Spices:
|
Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green) |
| Pasta & Grains:
|
Lasagna, Pasta with Peppery Mushroom Sauce |
| Poultry & Eggs:
|
Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes |
| Red Meat:
|
Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison |
| Sauces:
|
Red Wine Sauce |
| Spicy Food:
|
Beef Stir Fry |
| Vegetables:
|
Lentils, Tomato |
Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.
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