[CH] Zin or beer with hot food
Coyote (coyote@calweb.com)
Tue, 27 Jul 1999 20:08:19 -0700
Firehouse wrote:
> > If you made your own beer added 3 oz of German hersbrucker hops for
> > Boiling and 1 to 1 1/2 oz of Chezk. Saaz for a nose (noble) hops. Used
> > Irecks malt for the main malt.
> > You might toss the Zin. and find a stein to go with your chile's
>
> No Way!!! German beer, eeiwwww! I'll stick with the California micro brews.
> Well Actually I'll stick with my California wine.
>
> Wine of the week:
>
> Shenandoah Vineyards
> Amador County Cabernet Sauvignon 1997
> Alcohol 13.1%
> $7.99 (a steal)
>
> A huge wine, a monster trying to come out. Nice tannins but not over tannic
> with good fruit to keep it balanced. It has some of the typical Amador
> nuances which I like in a wine from that region. Rich flavors of cherry,
> cedar and spices. I could drink this stuff forever at this price.
>
> Dave Toussaint - Firehouse #84
> On the tail of the ANCHO RAT!
> http://www.pe.net/~bigdave/wine.html
Have to a say something on this subject.
I love my zinfandels.. especially from Amador & El Dorado. I've been going up
to the wineries in that area on a regular basis since I moved back to
Sacramento from LA in 85.
Usually you can't go wrong with any of them. They, at times, make monster Zins;
which I just love with a good steak or prime rib with horse radish. I just
picked up some Buck's Ten point Zin from Karly (15.2%). However they also make
more refined and very tasty Zins too. I am also quit fond of the Zins made at
Renwood, Amador Foothill, TKC, Story, Shenandoah (use to make the best late
harvest Zinfandel and an awesome black Muscat in the past). In El Dorado For
those of you who like more mellow reds - Dobra Zemlja Winery makes an really
tasty Syrah - it always sells out. Sierra Vista in el Dorado also makes a good
Syrah, but their Zins are excellent as well. Boeger is another favorite in El
Dorado - just can't miss their Barbera.
Better stop now ... before I go through the pros and cons of all the wineries
in the foothills...
However that being said.. when I make my food to my normal heat level.. IT HAS
TO BE a good beer/ale...intense chiles that I like just blow away the nuances
of excellent wine. I've tired.. but normal heat level on my food makes a
intense Zin taste sweet.. that's no good.
If I'm drinking a bottle of 85 Sliver oak cab.. the only hot thing on my plate
is horse radish. Just fro the record.. the best cabernets are in Napa -
Sonoma.. there are some decent ones in the foothills.. but they just don't seem
to develop as fully as in the valleys and mountains near the coast of CA.
Coyote
Howlin' for Habaneros