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Peppercorn Steak with wine reduction gravy?
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Isaac Wingfield
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In article >,
Dave Smith > wrote:
>
wrote:
>
> > Whats wrong with a decent Zin ? A good California Zinfandel will have
> > plenty of body, some bordering on barbaric. Perhaps you have only had
> > white Zin, which is certainly a market driven perversion.
>
> I have never had the pleasure of trying one of the good California
> Zinfandels. Any other Zinfandel I have ever tried has been more like a
> watered down Rose. That's not to say that there aren't any. I usually use
> a red. Brandy will do too.
Some of them, properly aged, can be a real treat -- but not a cheap one.
Trentadue, a small winery in the Sonoma Valley, comes to mind.
Isaac
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