The grilling season is heating up with Memorial Day weekend just ahead. If steaks or spicy ribs are on the menu, it’s hard to beat a zinfandel.
The natural spice and moderate tannins in zinfandel pairs well with spicy seasoning and strong meat flavors.
Kendall-Jackson Vintner’s Reserve Zinfandel 2014 comes from Mendocino and Sonoma counties and also features some petite sirah, syrah and alicante bouschet grapes. The lots are fermented and oak-aged separately before the final blend that showcases layers of fruit and berry flavors and a long and pleasant finish.
Sherry: “Tart and tannic cherry with blueberry and subtle clove nuances on the finish.” (3.25 stars out of 5)
Chris: “A bouquet of figs and brown sugar with flavors blackberry, cherry and vanilla with dry and well-balanced tannins.” (3.5 stars out of 5)
Available from $11 to $14.
Coming next week: Cashmere Red Blend