Really, I do. I think I would have been in paradise if I could have attended the ZAP event that was held recently. I love the big fruit, the subdued fruit, the juicy, the jammy, the spices, basically everything about it. I even love the way it stains my lips. Well, I could go on and on and on about how much I love the wine made from this grape, but I think we’ve just about covered enough of it for the moment.
We are also apparently on a Fritz kick this week, what with the Syrah for WBW and this bottle of 2005 Fritz Dry Creek Valley Zinfandel last night. Now, I know you are possibly (if you read my blog frequently) thinking, hey didn’t she review this just the other day? Well, I did, but I promise this bottle is actually different. It doesn’t have a little red banner in the corner indicating that it is a reserve or estate bottle or whatever it says, I can’t remember.
14.2% alcohol by volume, real cork closure and cost us $20ish in a club shipment. On the nose were blackberries, raspberries and pepper. In the mouth, there were crisp raspberries. I wouldn’t describe this as either juicy or jammy, but more on the tart side, like a raspberry that makes you pucker a little, but not in a bad way at all. The taste of this one lingered for a long while after swallowing.
I think it could age just a little bit more, but I would say only up to a year. It’s almost perfect to drink now, just a little heat from alcohol that showed on the end in the first hour. This could easily be solved by decanting or just letting the bottle sit open for an hour or so before serving. After an hour in my glass, this was smooth, easy to drink, with no heat from the alcohol.
I served this with grilled filet mignon with a currant and (this Zin) wine sauce over a bed of cheese risotto. Though this time I just threw in whatever cheese I had hanging around which happened to be extra sharp cheddar and fresh parmesean. Matt proclaimed it the best risotto yet. I give all the credit to the Cabot Seriously Sharp Cheddar. If you have never had Cabot cheese you are missing out, big time. Best. Stuff. Ever. I was so excited a few weeks ago when the Cabot people were in my grocery store to celebrate the store starting to carry their cheese. I talked with the rep for a while and got a cow magnet and a Cabot t-shirt. I lived on Cabot cheese in college. I guess it’s a Northern East Coast thing. Clearly we’ve hit on two of my favorite topics tonight: Zinfandel and Cabot Cheese. Make macaroni and cheese with a block of the Seriously Sharp. It will be the best tasting mac and cheese you’ve ever had. Okay, I’ll shut up about the cheese now, this is a wine blog after all.