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Peppercorn Steak with wine reduction gravy?
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Dave Smith
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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.
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