Kendall-Jackson Vintner’s Reserve Zinfandel, 2002 vintage
price: $12-$14
suggested food pairings: wood grilled meats, stews and chili, pizza, sharp cheeses

Please don’t be put off by the following statement: this is a red wine, not a pink one. Many of you already know that, but I want to be careful not to embarrass the reader who doesn’t realize that Zinfandel is red and that White Zinfandel is only the ghostlike representation (albeit a happy ghost) of what Zinfandel is really is meant to be. I often find myself in the company of people who are still learning the difference, and want to do my part to clear this up in a manner that will help these folks progress with their understanding of wine without feeling self-conscious. The last thing the wine world needs is yet another generation of willing students made to feel inept and insecure by the mysteries of the wine world. I also call on fellow cork dorks out there to be generous with your own knowledge and patient with the newbies who cross your path. You never know when you might be opening the eyes and tastebuds of Robert Parker’s successor… he can’t live forever. And don’t be kind to a newbie for altruistic reasons—do it for yourself. Remember: the more people who drink wine, the more profitable the wine business. The more profitable the wine business, the more competition for that business. The more competition, the lower the prices. You get the picture.

OK, enough said.

This label from Kendall-Jackson is delicious. It’s a versatile red with enough fruit and tannin to match extremely well with a wide variety of foods. I marinated steak strips, venison, and pork tenderloin in a sage, lemon, balsamic and maple syrup marinade, then grilled them all along with oil brushed eggplant slices over a wood fire. The wine was a homerun with every flavor that came off the grill. Deep purple color in the glass, the nose tells a true tale of bramble fruits, suede and spice. As is common Kendall-Jackson practice with the Vintner’s Reserve series, this wine is blended with other varietals to add complexity. A full quarter of the juice is from other grape varieties, with half of that being Syrah. The elements of the wine’s nose translate into flavors on the palate, with a plum/prune backdrop that indicates some old vine or over-ripened Zinfandel fruit being part of the mix. The finish echoes the main flavors with a spicy tannic twist that demands another sip until the bottle is emptied.

Craig Pierce can be reached at craig_l_pierce[at]hotmail[dot]com.