Years Later! My daughter, who works, goes to school full-time, takes care of a husband, house and family, and drinks white Zinfandel (much to my, her sommelier mother, horror,)drinks it because it's dependable. I can't recall what labels she buys, but she always has about 2 to 3 bottles that she will sip on from time to time because she can always depend on it and it doesn't require any "thinking." For her, it's the ideal summer "porch pounder" because when it's chilled, it's refreshing. Can't argue! 😊
One of the first wines I tasted was a Sutter Home White Zinfandel at a party when I visited California. If it wasn’t for that occasion, I probably wouldn’t have tried as many wines, (including :some two buck Chuck that turned out okay!) and now I’m watching your wine casts to learn more about different varietals. I’ll get a bottle of white zin to pair with some spicy South East Asian food from the pairing idea you mentioned and now it makes sense why all the attempted pairings have failed (the sugar!). Thanks for the great casts as always.
Wow! Perfect timing i swear I was looking for this winecast hoping you made one already last night LOL. I appreciate you a lot, im learning tons. Keep it up! Was trying to think of which red I can enjoy thats deep, fruit forward and dry.
Very interesting. Here in Germany I had plenty of bottles of Primitivo di Puglia in Italian restaurants. If at all, I only ever came in contact with the name Zinfandel in the wine section of well stocked supermarkets or the display window of a wine shop. I assumed it was a fancy foreign grape I didn't need to know about! I like Primitivo a lot, so it shows how prejudice can work against you, even in the wine world. Definitely will be more open minded going forward.
Interesting story! I think of several instances early in my wine drinking career when I passed up opportunities to try something because I wasn't sure what it was or didn't know that it was identical to or related to a grape I already knew. Glad to know the casts were able to get you some useful information. Cheers and thanks for watching!
Hi, this is what I like about you (like “The Romantics”), other than the knowledge, your open-mindfulness and inclusiveness. You don’t act like many in this industry criticizing others’ tastes, because tastes and colours… And it will depend in the offer/demand and availability of wines. Not everybody lives in large cosmopolite cities. So, I gave the WZ a try a few weeks ago. I was curious, and even if I do not have a sweet tooth (roll drums) I was well surprised since it lovely paired with hot spicy Mexican cuisine, or like it would do with any other highly spiced dishes. Next on my list this week: the dry version, Rosé Zinf (+ Cornas and Saint-Pourçain). Saludos desde el Caribe!
Thank you, that's very kind! Mexican cuisine is such a miracle and so diverse, and I don't think it gets the attention that it deserves when it comes to food and wine pairing. I'm particularly interested in the role that aromatic white wines with a little residual sugar (like Chenin Blanc, Riesling and Gewürztraminer) could play in pairing as well as dry whites (like each of those varieties plus, say, Sauvignon Blanc). Still planning a cast on Mexican wine; so, thank you again for all of your help. Saludos desde, desgraciadamente, muy lejos del Caribe!
It continues to amaze me at the ignorance of servers and especially bartenders when it comes to Zin. If you walk up to 100 bars and order a glass of Zin, 90 times out of 100 , they will bring you a glass of white Zin. Many many times I have asked specifically for "red" Zin. They still brought me a glass of white zin. Blows my mind when a bartender at a nice restaurant exhibits such ignorance.
A perfect cast! Don't stress about the videos, we'll have patience my friend 😉🍷 Btw I had an interesting pair with Zin the other day. Plum jam on toast with cinnamon! A forever memorable party on my palate!!
Thank you! That sounds like a fascinating pairing. I've had Zin with savory dishes that have had prunes cooked into them and that have been aggressively seasoned, so I can see how what you're suggesting would be a natural fit for this grape. Would love to see you attempt an unconventional Zin pairing on your channel (hint/wink). Thanks again!
Thanks for the suggestion. Those would fit well with my current interest in Italian wine; so, I'll try to fit them in sooner rather than later. Cheers!
Both are old italian grapes Nero davola is a native italian grape that is believed to have been around long enough for the ancient romans to have used it.
I have Barbera, Cabernet Franc, Alicante Bouschet,Carmenere, Merlot,Picardan,Picpoul Blanc, Fiano, and to finish it off Criolla Mediana, which are 40 years old.
![Sean Rii, Karyon, Sharzkii - Taungule [My Love] (Official Music Video)](http://i.ytimg.com/vi/eJoMuypbSzQ/mqdefault.jpg)
Years Later! My daughter, who works, goes to school full-time, takes care of a husband, house and family, and drinks white Zinfandel (much to my, her sommelier mother, horror,)drinks it because it's dependable. I can't recall what labels she buys, but she always has about 2 to 3 bottles that she will sip on from time to time because she can always depend on it and it doesn't require any "thinking." For her, it's the ideal summer "porch pounder" because when it's chilled, it's refreshing. Can't argue! 😊
One of the first wines I tasted was a Sutter Home White Zinfandel at a party when I visited California. If it wasn’t for that occasion, I probably wouldn’t have tried as many wines, (including :some two buck Chuck that turned out okay!) and now I’m watching your wine casts to learn more about different varietals. I’ll get a bottle of white zin to pair with some spicy South East Asian food from the pairing idea you mentioned and now it makes sense why all the attempted pairings have failed (the sugar!). Thanks for the great casts as always.
Perfect pairing with White Zin is a Peanut Butter and Jelly Sandwich
Wow! Perfect timing i swear I was looking for this winecast hoping you made one already last night LOL. I appreciate you a lot, im learning tons. Keep it up!
Was trying to think of which red I can enjoy thats deep, fruit forward and dry.
I'm glad to hear they're helpful. Thanks for watching and commenting!
Very interesting. Here in Germany I had plenty of bottles of Primitivo di Puglia in Italian restaurants. If at all, I only ever came in contact with the name Zinfandel in the wine section of well stocked supermarkets or the display window of a wine shop. I assumed it was a fancy foreign grape I didn't need to know about!
I like Primitivo a lot, so it shows how prejudice can work against you, even in the wine world.
Definitely will be more open minded going forward.
Interesting story! I think of several instances early in my wine drinking career when I passed up opportunities to try something because I wasn't sure what it was or didn't know that it was identical to or related to a grape I already knew. Glad to know the casts were able to get you some useful information. Cheers and thanks for watching!
Yours is a really nice explanation.Like all you Winecasts. Thank you.
Thank you!
Enjoyed the presentation very much!
Thank you!
Hi, this is what I like about you (like “The Romantics”), other than the knowledge, your open-mindfulness and inclusiveness. You don’t act like many in this industry criticizing others’ tastes, because tastes and colours… And it will depend in the offer/demand and availability of wines. Not everybody lives in large cosmopolite cities. So, I gave the WZ a try a few weeks ago. I was curious, and even if I do not have a sweet tooth (roll drums) I was well surprised since it lovely paired with hot spicy Mexican cuisine, or like it would do with any other highly spiced dishes. Next on my list this week: the dry version, Rosé Zinf (+ Cornas and Saint-Pourçain). Saludos desde el Caribe!
Thank you, that's very kind! Mexican cuisine is such a miracle and so diverse, and I don't think it gets the attention that it deserves when it comes to food and wine pairing. I'm particularly interested in the role that aromatic white wines with a little residual sugar (like Chenin Blanc, Riesling and Gewürztraminer) could play in pairing as well as dry whites (like each of those varieties plus, say, Sauvignon Blanc). Still planning a cast on Mexican wine; so, thank you again for all of your help. Saludos desde, desgraciadamente, muy lejos del Caribe!
It continues to amaze me at the ignorance of servers and especially bartenders when it comes to Zin. If you walk up to 100 bars and order a glass of Zin, 90 times out of 100 , they will bring you a glass of white Zin. Many many times I have asked specifically for "red" Zin. They still brought me a glass of white zin. Blows my mind when a bartender at a nice restaurant exhibits such ignorance.
Thank you !!!!
A perfect cast! Don't stress about the videos, we'll have patience my friend 😉🍷
Btw I had an interesting pair with Zin the other day. Plum jam on toast with cinnamon! A forever memorable party on my palate!!
Thank you! That sounds like a fascinating pairing. I've had Zin with savory dishes that have had prunes cooked into them and that have been aggressively seasoned, so I can see how what you're suggesting would be a natural fit for this grape. Would love to see you attempt an unconventional Zin pairing on your channel (hint/wink). Thanks again!
Excellent cast. Thanks! When will you make a cast on Aglianico?
My grandmother likes White Zin and not much else. Whatever...to each his own. :)
Well, for what it's worth, she's not alone out there. Cheers!
Well, it doesn't go by the name Primitivo because it's not the same wine.
Can you try to do negroamaro, or nero davola?
Thanks for the suggestion. Those would fit well with my current interest in Italian wine; so, I'll try to fit them in sooner rather than later. Cheers!
The Unknown Winecaster heck yeah!!!
Both are old italian grapes Nero davola is a native italian grape that is believed to have been around long enough for the ancient romans to have used it.
ha. I know. I love each varietal. I just want to hear the Unknown Winecaster's take. maybe he'll talk about blaufrankisch too ;)
I have Barbera, Cabernet Franc, Alicante Bouschet,Carmenere, Merlot,Picardan,Picpoul Blanc, Fiano, and to finish it off Criolla Mediana, which are 40 years old.