losthighwayz wrote:Thanks for jumping on board! Would you describe this zin as jammy? Is it full, medium, or light bodied? Finally, what food would you
Air it with? Tanks
Our 2008 Sausalito Wines Zin is very much "...in the family" of all our present & previous Zins;and we think that'a a big plus. Medium to full-bodied, excellent deep ruby color, good spicy nose and oak-tinged flavors of Bing cherries, and yes, pomgranate and mint, ,low tannins and a long satisfying finish.
As for what foods it might go well with: As a Zinfandel fan & producer, I get a little peeved when wine writers automatically consign most all Zinfandels to "...hamburgers, pizza and grandma's meat loaf. Many Zins, and especially the Lang Zins, go very well with most red meats, for example pan-roasted steaks where a Zinfandel-based pan sauce is being added. This Zin will easily stay with and complement a cracked black pepper encusted fillet mignon, sauteed rare, removed from the pan (keep warm & reserve the juices); then to the hot skillet add chopped shallots, a little chopped garlic, saute a minute, add some Zinfandel, simmer down to a teaspoon or so, add heavy cream, bring to a boil, add slices of cold butter, swirl & stir to emulsify, add back in the meat juices, stir & pour all the sauce over the steaks. Serve & enjoy with this Zinfandel (It's not for wimps)Fantastic!
Of course, you can always pay a lot more for a lot less; but that wouldn't be a wooter.