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Q: White Zin/Red Zin: The Confusion Continues…
Question from Linda: I am still confused. Is white zinfandel considered a red wine and does it have the benefits I keep reading about red wine?
Reply: Hi, Linda. Thanks for writing! It seems that confusion about white/red Zin is extremely common, as I look through our “Ask the Educator” archives! So, here goes:
Even though White Zin is pink, it’s really made and tastes very much like a slightly sweet white wine. If I was categorizing it on a restaurant wine list, I’d call it a blush or pale rosé. If given only the choice of red or white, it’s most like a white.
It’s safe to assume that rosé wines have been made as long as there’s been wine but, as the story goes, the original, slightly sweet wine we call White Zinfandel was first made, unintentionally, at Sutter Home winery and it was this serendipitous event that transformed our neighbors from a very small farmhouse of a winery, into the multi-million case producer they are today.
Regarding the health benefits: Since the goodies (polyphenols, resveratrol, procyanidins) you’ve been reading about come from the grape skins it stands to reason that White Zin will be low in them because of the very brief skin-to-juice contact time it takes to get the light pink color (the juice of dark varieties is clear). Just the time it takes to get the fresh grapes crushed, stemmed and plopped into a fermentation tank can be enough, depending on the variety, state of ripeness and how much color the winemaker is looking for. So I’d say that drinking dark red wine, in moderation, is more likely to provide those health benefits you’re asking about than pink or white wines. Any enologists or physicians out there care to comment?
If you’re not fond of red wine, but would like to be, there’s a fairly painless, but slow, way to develop a taste for it. If you’re drinking mainly White Zin and other sweet-ish wines, try a very fruity, but dry, white like our dry Viognier, or a dry Riesling or dry Gewürztraminer (you need to specify “dry” because these varieties are often made sweet). The fruitiness helps to bridge the gap from sweet to dry. Also, breaking in new styles goes easier if you include food – I’m always hungry 
Once you’ve come to a place where you like these dry wines, try something a little bigger, such as a relatively fruity Chardonnay (Goosecross Chard has loads of fruit). From there, go on to light-bodied reds like Pinot Noir or a Beaujolais type. A couple of days ago I served our sleek AmerItal Red blend to someone who said the reds are “too bitey” for her and she loved it. Before you know it, you’ll be asking for monster Cabs! It just takes a bit of time, and most of us prefer reds with a meal or some cheese (semi-hard to hard cheeses are usually best with reds).
I hope that answers your question and that you have a lot of fun exploring until you find something you really like! And, as always, when you’re contemplating drinking wine for the health benefitss, consult your physician! Cheers!
NVWR® 74 – 2008 Harvest Recap
November 18, 2008 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
2008 has been a great reminder that every year isn’t the same here in Napa Valley. Nancy Hawks Miller, our Director of Education, is here to tell you all about this very interesting and challenging vintage.
Q: Which Wines need to Breathe?
Question from Jack: Which wines need to breathe?
Reply: Hi, Jack! Thanks for writing! I suppose any well-made wine can benefit from getting a little air before serving, except sparkling wine and very old wine, but young reds seem to benefit the most.
I’m going to suggest that you go a step beyond pulling the cork to let the wine “breathe”. If you take a look, you’ll see that there’s very little opportunity for air exchange through that skinny little bottle neck. You have some much better options.
Try pouring the wine into a decanter an hour or so (unless it’s old) before dinner. Moving the wine from one container to another exposes it to air and the time, just sitting, is beneficial too. For young, tannic reds go ahead and splash the wine into the decanter.
If you have a nice, old red - call me – and then stand it up for several hours to get the sediment to the bottom. Decant it off the sediment at serving time and down the hatch! Older reds shouldn’t be decanted too early because, if the wine is tired, the extra air might just push it over the hill.
If you forget to decant, pour the wine into the glasses on your dinner table a little ahead of time. That small amount will change quite rapidly in the glass while you’re in the other room munching on hors d’oeuvres. If you’re really brave, another way to catch up is to suggest that your guests swirl the wine. The swirling releases aromatic compounds and makes the wine more fragrant. Beware red wine, white table cloths and inexperienced swirlers!
I hope that helps! If you’d like more information on wine service, you might enjoy this article. Cheers!
Equal time: David’s menu request for Father’s Day
I hope some of you enjoyed the great menu that Colleen, our proprietor, created for Mother’s Day. In the interest of equal time, she’s developed yet, another, incredible menu to treat David for Father’s Day. This one has an Italian theme! She managed to put together four dishes that are all delicious with our Zinfandel! Enjoy!
- Italian Salad with Red Wine Vinaigrette
- Pasta Con Pesto
- Grilled Italian Sausages
- Balsamic Strawberries with Cracked Pepper & Crême Fraiche
Serve with Goosecross Zinfandel
Here’s to Dad on his special day! There are over 100 delicious recipes (paired with wine of course!) in Colleen’s Kitchen.
NVWR® 65 – Wine Basics Class
May 13, 2008 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
We’re moving into my favorite time of year – with the weather warming up it’s time to start tours and classes at Goosecross again!
Wine Basics Class©
Goosecross is pleased to announce the 14th season of our free Wine Basics Class! Please join us at Goosecross Cellars for a morning of fun, informative, and down to earth education as you explore tasting techniques, serving hints, wine storage suggestions and more!
In this episode, we feature a special guest, Christina Stewart, an MBA student and budding wine enthusiast. Christina wanted to know more about the wine education we have to offer so, Colleen Topper our Proprietor and I tell her all about it.
We sincerely hope that after listening to this episode, you’ll visit too!
The Wine Basics Class is held at Goosecross Cellars out by the vineyard – and it’s Free but you’ll need to schedule a reservation in advance: June through October
Learn what else Goosecross has to offer during your visit.
Cheers!
NVWR® 64 – Peter Marks, Master of Wine
April 22, 2008 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
In this episode, Peter Marks, will tell us about what he does, how he attained the title “Master of Wine” and what kinds of career opportunities exist for those who pursue this very demanding course of study.
Tours and classes are starting up again soon!
As the weather warms up, I really look forward to starting up our tours and classes again. This, truly, is my favorite part of my job. I get to meet great people from all over the world, get to know them a bit, share a smile and a little wine!
Here’s what we’ve got cooked up for this summer – and it’s all free for our Wine Club members (up to a party of 6) and our famous Wine Basics Class© is free for everyone that wishes to learn more about wine in a fun, relaxed and unpretentious atmosphere! Where better to learn than in our vineyard!
- Wine Basics Class: Every Saturday from June through October from 10:30-11:30; reservations required.
Relax on the lawn, take in the gorgeous vineyard view and have a great time learning how to sharpen up your tasting skills. Here are some of the topics we cover:
» Proper tasting techniques
» Structure and components of wine
» Winemaking preferences and styles
» Industry jargon
» Serving hints
» Wine storage
» and much more…
As the name implies, this is geared toward beginners but we find that even experienced tasters like to come back for a brush up from time to time. We’ve made a lot of friends that way!
Each “student” leaves with our recently updated and expanded class handbook – something you’ll refer to over and over.
The good news is that the class is absolutely free. The bad news is that it fills up very quickly so you need to make reservations early on. Just call us at 800-276-9210 or you can make online reservations up to 1 day (24 hours) before the class.
- Estate Winegrowing Tour: Saturdays at 2:30 from May through October; reservations required.
If you’re more interested in how grapes are grown and wine is made, and a semi-private kind of experience, this tour’s for you! We grab a glass of wine and head out into the vineyard to talk about what happens from season to season. We always take a look at what’s happening at the moment, whether it’s shoot thinning, cluster counts or getting ready for harvest. Then we head over to the production area where we talk about how production techniques can influence style and character. After all that walking you’ll be ready to sit down to our own private tasting, enjoy the wines and I’ll make sure you get all your questions answered. The tour is limited to ten people, so it’s smart to reserve well in advance.
- Tasting Room: Of course, you know (don’t you?) that our tasting room is open year round, from 10:00-4:30. You get to taste in the barrel cellar and our tasting room crew is just amazing. They somehow manage to inform and make you laugh at the same time. And, a lot of the time, Geoff Gorsuch, our Winemaker, is right there working so you can ask him what he’s up to in the cellar that day. You hear about people feeling intimidated when they go into tasting rooms – there’s just no chance of that happening here. We do recommend reservations, so give us a call and come see us!
- Private Tours: You’re always welcome to call me (800-276-9210) if you’d like a private tour, any time of year. Since it’s your tour, we can focus on whatever is most interesting to you. Whether you want your own, private Wine Basics Class or you’d rather talk about spacing and rootstocks, we can do it.
So – if you haven’t been to Goosecross before, I hope you’ll find your way out here soon! Or, if it’s been awhile, come on down! Give us a buzz and we’ll get you all set up for a really great time!
Cheers!
Spring has Sprung
We’re off and running with the 2008 vintage. The vines here at the winery started coming out of dormancy right on time, mid-March, and they’re growing like crazy! Usually Merlot and Cabernet Franc are the first on our estate to bud out, then the Cabernet and finally the Petit Verdot. The harvest will probably follow a similar pattern. When you consider the whole valley, Sauvignon Blanc is often the earliest to bud, with Chardonnay and Pinot Noir on its heels. The Bordeaux varieties tend to bring up the rear.
Early spring is called the season of “great growth” in the vineyard, because the new shoots seem to grow before our eyes. As soon as they bud out, I’m on call for frost protection because we can have freezing temperatures at night here as late as into May. The newly exposed, tender buds will be damaged if the temperature drops below 32° F.
Those of you who have come for a visit have probably noticed the large fans in the vineyard. These wind machines mix the warmer air, above, with the cold air, below, to protect the vineyard. Some growers also use smudge pots, which burn diesel or oil to warm the vines. Some years it’s no problem at all and others it seems like I’m up almost every night. This year is more in the latter category – I’ve been driving around checking temperatures in the wee hours a lot lately. I wouldn’t mind a little cloud cover to help insulate things at this point…
This is also the time of “great walking”! As you saw a few posts back, the pruning is severe. Now, it’s time to get out there and sucker. We prune with the idea that we’ll get a shoot for each bud, and a couple of clusters per shoot, but inevitably, the vines do as they please and if there are extra shoots, as there nearly always are, it’s important to sucker out the extra ones. Otherwise we risk over-cropping and crowding, which may exacerbate mildew problems.
Another reason to walk is that the best way to know how the new shoots are developing and to check for signs of insects or disease is to get off of the tractor and walk. As I walk I’ll tuck the new shoots up into the trellis wires.
The vines should flower around mid-May and set the crop by early June. Every season seems to go faster! Let’s hope Mother Nature smiles on us! Cheers!
Can California Wines Be Aged?
Question from Jessica: I recently was told by a French wine connoisseur that he would not open a California wine bottle for 10 years +/- as he does with most of his French wines. When I purchased the wine, they told me that California wines are to be opened young. Can you please tell me how to know when to open a wine, specifically a California wine? Thank you.
Reply: Hi, Jessica! Thanks for writing! This seems to be our French vs. California month (see previous post)!
I wish there was a simple answer to your question, but there isn’t. I’ll start by giving you the big picture. I’m going to assume we’re speaking mainly about red wines although there are whites that age well, too.
First, the vast majority of wines are meant for early consumption no matter where they come from. For long-term aging, we’re talking about fine wine.
Second, there can be a difference in longevity between the great wines of California and Europe because of climatic differences. In most of the famous European wine-producing regions the climate errs on the cold side. Cool-climate wines tend to be higher in acid than warm-climate wines and acid is an excellent natural preservative (another natural preservative common to red wine is tannin, which comes from the grape skins). High-acid wines can be hard to drink when they’re young, but they stay lively in the bottle longer.
Most of California leans toward the warm end of the scale, so the wines are often lower in acidity. This usually makes them easy to drink when they’re young, but they may show signs of old age sooner than their cool-climate counterparts.
That’s the big picture, but exceptions abound. If you’ve heard of the “Judgement of Paris” (they’re making two movies about it!), you might be interested to know that a 30th anniversary rematch was held in 2006 pitting approximately 30-year-old wines from California (Bordeaux-types) against great French Bordeaux wines of the same age. The California wines took the top-five ranks.
Longevity can also depend on the grape variety that makes the wine and the specific region and its climate/terrain within the country or state. The variety is stated on the label for most California wines, where French wine is usually named for the region and the varieties used for commercial winemaking in the region are regulated by local authorities. For instance, Beaujolais wines, made of the Gamay grape, aren’t generally intended for long-term aging the way a fine Bordeaux (Cabernet/Merlot) or Burgundy (Pinot Noir) are. Granted, Beaujolais isn’t considered to be in the same league with fine Burgundy or Bordeaux. That’s another reason not to make general assumptions about countries and their wines. A country such as France makes some of the very finest wines in the world and also very ordinary, every-day wines and everything in between – just like California!
So, I’m not trying to dodge your question – I’m trying to suggest that it depends upon the individual wine. Given the big picture, that wine shop didn’t give you such bad advice. Better too young than too old! Please don’t feel shy about asking questions when you buy wine because a good wine shop will have a knowledgeable staff who will be happy to help you.
There’s more detail about aging in this article on our website. I hope this helps! Cheers! Nancy
NVWR® 58 – Why Do We Toast?
December 25, 2007 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
Here’s a background on the tradition of toasting each other from Nancy Hawks Miller, our Director of Education, and prepare for a sumptuous New Year’s Eve celebration with a very special menu from Colleen Topper, our proprietor and in-house chef.
Search for these and other delicious recipes, paired with wine, in Colleen’s Kitchen at wineryrecipes.com:
* Endive with Creamy Goat Cheese & Smoked Salmon: Goosecross Sauvignon Blanc
* Mixed Green Salad with Sherry Vinaigrette: Goosecross Chardonnay
* Sea Scallops and Leeks with Chive Noodles: Goosecross Viognier
* Blackberry Cocoa Crisp: Goosecross Howell Mountain Cabernet
