Ridge Zins

[Peter Creasey]

No agenda here. Just calling it like I (and we) see it.

Ridge Geyserville '14 -- Customary dark color, effusive bouquet that's pleasing, good fruit (Petite Sirah?) that balances the tannins and alcohol, still quite primary but comfortably in its drinking window, clean profile, good complexity and depth. Drink now or way down the road. [E]

Good pairing with grilled pork chops, sweet potato fries, and sliced tomatoes with avocado.

. . . . . . . Pete

 

[Florida Jim]

Pete,
FWIW, I should say that my post “Ridge ramble” was about changing preferences (specifically mine) not an indictment of Ridge winery. A careful reading of the original thread will bear that out.
My vehicle to get there was, of course, a Ridge tasting but it was not intended to be a critique of Ridge.
But this is the internet and careful reading is not the norm.
‘Glad you enjoyed the wine. Were we dining together, I would be pleased to taste this bottle. No guarantee I’d like it but I love to try what others enjoy. How else to learn?
Moreover, the food is right down my alley.
Best, jim

 

[Peter Creasey]

Jim, all nice to hear...and appreciated. As I said at the start, there is "no agenda" with this posting.

And, yes, given the chance, I would like the opportunity to enjoy wine together and would make special effort(s) to select wine(s) that are likely to fit your wide range of preferences. Still sorry La Ciccia didn't work out.

I looked for wood in this Geyserville bottling and felt the wood must be well buffered by the generous amounts of fruit...or else my atrophied palate was fooling me. I asked JoAnne if she sensed any issues with oak and she looked at me quizzically and said, "No, why?"

. . . . . . Pete

 

[Jeff Grossman]

Of the '14 Geyserville, the Ridge website says:
Grapes: 60% Zinfandel, 24% Carignane, 12% Petite Sirah, 4% Mataro
Barrels: 100% air-dried american oak barrels (15% new, 51% one and two years old, 34% three and four years old.)
Aging: Thirteen months in barrel

 

[mark e]

originally posted by Jeff Grossman:
Of the '14 Geyserville, the Ridge website says:
Grapes: 60% Zinfandel, 24% Carignane, 12% Petite Sirah, 4% Mataro
Barrels: 100% air-dried american oak barrels (15% new, 51% one and two years old, 34% three and four years old.)
Aging: Thirteen months in barrel

Ergo, one would taste oak. However that is a very different matter than having "sensed any issues with oak."

 

[Peter Creasey]

Ridge Pagani Ranch Zinfandel '16 -- Normal dark red, full and ready dark fruit aromas, forward smooth fruits, quite lush, ample acidity and tannins, everything in balance, finish keeps on going, no real hurry with this one. [E]

Inspired pairing with fire-grilled strip steaks, miso-styled grilled egg plant, and sliced heirloom tomatoes...then pecan pie cookies.

. . . . . . Pete

 

[Florida Jim]

originally posted by mark e:

originally posted by Jeff Grossman:
Of the '14 Geyserville, the Ridge website says:
Grapes: 60% Zinfandel, 24% Carignane, 12% Petite Sirah, 4% Mataro
Barrels: 100% air-dried american oak barrels (15% new, 51% one and two years old, 34% three and four years old.)
Aging: Thirteen months in barrel

Ergo, one would taste oak. However that is a very different matter than having "sensed any issues with oak."

Mark,
While this makes literal sense, some folks find a issue with oak if they can smell or taste it at all - ergo, me.
Best, jim

 

[mark e]

originally posted by Florida Jim:

originally posted by mark e:

originally posted by Jeff Grossman:
Of the '14 Geyserville, the Ridge website says:
Grapes: 60% Zinfandel, 24% Carignane, 12% Petite Sirah, 4% Mataro
Barrels: 100% air-dried american oak barrels (15% new, 51% one and two years old, 34% three and four years old.)
Aging: Thirteen months in barrel

Ergo, one would taste oak. However that is a very different matter than having "sensed any issues with oak."

Mark,
While this makes literal sense, some folks find a issue with oak if they can smell or taste it at all - ergo, me.
Best, jim

Correct. Most of us here would fit comfortably into your assessment. Clearly not Mrs C.

 

[Pavel Tchichikov]

originally posted by mark e:
Correct. Most of us here would fit comfortably into your assessment. Clearly not Mrs C.

sure about that, man? would "most of us" would have an issue with Tondonia or Haut-Brion blanc?

 

[mark e]

originally posted by Pavel Tchichikov:

originally posted by mark e:
Correct. Most of us here would fit comfortably into your assessment. Clearly not Mrs C.

sure about that, man? would "most of us" would have an issue with Tondonia or Haut-Brion blanc?

I have an issue with HB blanc when young (never had an old one). As well I think most of the Tondonias I have have are old enough that the oak is integrated. But you are right to point out that it is still there. And (a few of you will be screaming 'bout this one) Rougeard Brézé is undrinkable even after 10 years because of the oak.

 

[robert ames]

originally posted by mark e:

originally posted by Pavel Tchichikov:

originally posted by mark e:
Correct. Most of us here would fit comfortably into your assessment. Clearly not Mrs C.

sure about that, man? would "most of us" would have an issue with Tondonia or Haut-Brion blanc?

I have an issue with HB blanc when young (never had an old one). As well I think most of the Tondonias I have have are old enough that the oak is integrated. But you are right to point out that it is still there. And (a few of you will be screaming 'bout this one) Rougeard Brézé is undrinkable even after 10 years because of the oak.

oak and chenin were simply not made for each other.

 

[MLipton]

originally posted by robert ames:

originally posted by mark e:

originally posted by Pavel Tchichikov:

originally posted by mark e:
Correct. Most of us here would fit comfortably into your assessment. Clearly not Mrs C.

sure about that, man? would "most of us" would have an issue with Tondonia or Haut-Brion blanc?

I have an issue with HB blanc when young (never had an old one). As well I think most of the Tondonias I have have are old enough that the oak is integrated. But you are right to point out that it is still there. And (a few of you will be screaming 'bout this one) Rougeard Brézé is undrinkable even after 10 years because of the oak.

oak and chenin were simply not made for each other.

I know what you mean here, but to be pedantic I am quite certain that many of your favorite Chenins see oak, just neutral oak cooperage. Yes, one can do the elevage in unsealed concrete, but that’s still not common AFAIK.

Mark Lipton

 

[Jeff Grossman]

originally posted by MLipton:
I know what you mean here, but to be pedantic I am quite certain that many of your favorite Chenins see oak, just neutral oak cooperage.

Crikey. Oak of little flavor is not the topic here.

 

[Steve Edmunds]

moving target, it would seem

 

[Peter Creasey]

Ridge Lytton Springs '15 -- Inky dark, forward aromas, dark berries, cherries, some oak, complex brambly flavors, black spices, smooth texture, fresh and vibrant, full with very good length, pleasing lift, delicious now and down the road. [E]

Not many wines work with tomatoes, so our dinner called for this wine. It was a pleasure to pull a bottle.

Superb pairing with sauteed pork, air-fried green tomatoes, and sauteed spinach.

. . . . . . Pete

 

[Christian Miller (CMM)]

originally posted by robert ames:

originally posted by mark e:

originally posted by Pavel Tchichikov:

originally posted by mark e:
Correct. Most of us here would fit comfortably into your assessment. Clearly not Mrs C.

sure about that, man? would "most of us" would have an issue with Tondonia or Haut-Brion blanc?

I have an issue with HB blanc when young (never had an old one). As well I think most of the Tondonias I have have are old enough that the oak is integrated. But you are right to point out that it is still there. And (a few of you will be screaming 'bout this one) Rougeard Brézé is undrinkable even after 10 years because of the oak.

oak and chenin were simply not made for each other.

Hmm, that's the way I feel about Sauv Blanc and younger oak. Less of a problem with Chenin, at least in the ripe South African context. I can see how it would be problematical in the Loire, at least forthright oak. In fact, a heavy hand with oak never seems to work with cool climate, northern latitude wines IMHO.

 

[VLM]

originally posted by Peter Creasey:
fire-grilled [...] miso-styled

I'm confused about the terms fire-grilled (as opposed to what) and miso-styled (I don't even know how to interpret that).

I don't mind a bit of oak on some whites (well chardonnay and chenin), especially those with vibrant acidity. I wouldn't know where to draw the line with "overly-oaky" except on a case-by-case, empirical basis.

 

[Peter Creasey]

Nathan, good questions.

"fire-grilled" was intended to mean not oven-grilled. The steaks were grilled on an outside gas fire grill/cooker/smoker.

Here is what I've further learned about miso as a result of your inquiry...

At its most basic, miso is a fermented paste that's made by inoculating a mixture of soybeans with a mold called koji (for you science folks, that's the common name for Aspergillus oryzae) that's been cultivated from rice, barley, or soybeans.

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.

So, "miso-styled" was intended to convey that the egg-plant was prepared using miso. (Probably not the best way of stating that!)

. . . . . . . Pete

 

[robert ames]

originally posted by Peter Creasey:

Nathan, good questions.

"fire-grilled" was intended to mean not oven-grilled. The steaks were grilled on an outside gas fire grill/cooker/smoker.

Here is what I've further learned about miso as a result of your inquiry...

At its most basic, miso is a fermented paste that's made by inoculating a mixture of soybeans with a mold called koji (for you science folks, that's the common name for Aspergillus oryzae) that's been cultivated from rice, barley, or soybeans.

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.

So, "miso-styled" was intended to convey that the egg-plant was prepared using miso. (Probably not the best way of stating that!)

. . . . . . . Pete

that is supposing that something could be grilled while in an oven. broiled, yeah. baked, yeah. braised, yeah. grilled?

 

[Mike Evans]

originally posted by robert ames:

originally posted by Peter Creasey:

Nathan, good questions.

"fire-grilled" was intended to mean not oven-grilled. The steaks were grilled on an outside gas fire grill/cooker/smoker.

Here is what I've further learned about miso as a result of your inquiry...

At its most basic, miso is a fermented paste that's made by inoculating a mixture of soybeans with a mold called koji (for you science folks, that's the common name for Aspergillus oryzae) that's been cultivated from rice, barley, or soybeans.

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.

So, "miso-styled" was intended to convey that the egg-plant was prepared using miso. (Probably not the best way of stating that!)

. . . . . . . Pete

that is supposing that something could be grilled while in an oven. broiled, yeah. baked, yeah. braised, yeah. grilled?

I take it you never watched the original Iron Chef? The English translation of the show reflected British usage of “grill” as a synonym for with what we Americans call a “broiler.” Most references to a “grilled” item on the show (and in Britain more generally) describe one cooked under a broiler, often in an oven. Another example of two nations separated by a common language.