2012 Schramsberg 
Crémant Demi-Sec ($38)
  chramsberg Crémant Demi-sec has been served at many State
events, including President Reagan¡¯s Second Inaugural Luncheon and President
Clinton¡¯s dinner for the prime minister of Canada. Most recently, the Crémant
Demi-sec was served at a White House State Dinner hosted by President Obama
honoring China¡¯s President Xi Jinping.
Origin: Napa
Valley, California
Schramsberg has been producing delightful bubbly in Calistoga for many a long
year. Crémant is French for "creamy," which is a far more enjoyable
sparkling wine than "chunky" style. (It's easier to spread on
crackers, too, while snacking during Thanksgiving.) The main grape in the blend
is Flora, a hybrid developed at UC Davis that unites the fruit-forward
character of Gewürztraminer with the strength and depth of Sémillon. There's a
medley of great tastes at work in this off-dry offering, including hazelnuts,
tropical fruit and freshly baked apple pie.
     
 
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2014 Elk Cove Vineyards Pinot Noir ($25)
 People like to
tout pinot as the one, perfect Thanksgiving wine, but pinots vary in style,
from big and rich to delicate and spicy and everything in between. The good
ones usually cost more than my self-imposed price limit, but this delicious
example from Oregon¡¯s Willamette Valley shows red cherry, berry, and spice
flavors at a reasonable price.     
 
2012 Zinfandel, Napa Valley ($32) Meaning: Small black grape grown
chiefly in California, Dry fruity red wine from California
 
           Wine
Enthusiast -California - "This is an exuberantly fruity, spicy and robust
wine, speckled with 2% Petite Sirah. Dark and full of red berry flavor, the
palate is dusted in brown sugar and black pepper. Ripe and concentrated, it
drinks smooth and elegant despite its serious power."
SERVING
TEMPERATURE ¡°Room Temperature¡± 62
¨¬F (17 ¨¬C)
Zinfandel is a wine truly made famous by California. Planted
in over 10 percent of all Californian vineyards, the Zinfandel grape is an important player in the
California red wine industry, creating a big, ripe red wine that comes with
some of the highest
alcohol content of any red wine on the market (between 14 and 17 percent).
One of the most popular types of Zinfandel is what is known as Old Vine Zin these are
wines that are made from Californian grapes grown on vines that are at least fifty years old.
Zinfandel began to be planted widely throughout California in the mid-1800s
Zinfandel Spicy Red Wine
Red Zinfandel is an "American Classic"
wine. It was even originally thought to be made of native Californian grapes.
Research has now shown that the zinfandel grape originated in Croatia, and then made famous in
the early days of Italy
and the Roman Empire. The original wine is now known as "primitivo". The
original Croatian name for this grape is Crljenak. Zinfandel first came to
California in the early 1800s. 
This grape is now primarily grown in California. Zinfandel grows its best in
cool, coastal locations.
The color of a zinfandel wine is deep red, bordering on black. Zinfandel is a
spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries
are often the taste range. Zinfandel goes well with "typical
American" food - pizza, burgers, and steaks. It's hearty enough to match
up with thick red sauces. 
Red zinfandel, depending on how heavy the particular one you're drinking is, is
best anywhere between about 57F and 67F. This temperature range is not as warm
as room temperature nor is it as cold as fridge temperature. It's somewhere in
the middle. 
Zinfandel wine tastes best in a narrow-mouthed glass. Most people like to drink
zinfandels young - within a year or two - but there are also quite a few
zinfandels that age well. As a zinfandel agse, its flavor becomes much
different, far more mellow. It's completely up to you if you favor the taste of
a young zin over an old! 
White ZinfandelThe red zinfandel grape is also used to make white zinfandel
wine. The exact same grape
is used in both wines. To make white zinfandel, the winemaker removes the red
skins from the mixture before finishing up the winemaking process. The red
skins are what give the robust flavor and color to red zinfandel wine. Without
the extended contact with the red skins, a white zinfandel ends up being light
and sweet. 
 
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