Ridge Pagani Ranch Zin

P

Peter Creasey

Peter Creasey
For those (few?) here who appreciate Zins, here's a keeper.

Ridge Sonoma Valley Pagani Ranch Zinfandel '11 --
Dark red.
Rather shy bouquet, peppery scents, blackberries, some spice.
Remarkable for its reserved character that is at the same time captivating, lovely lushness and smoothness, dense black fruits offsetting the alcohol, well balanced, complex, pervasive texture, ample acid/tannins nicely in abeyance.
True to its heritage, another notable Ridge Pagani Ranch Zin.

Worked well with crawfish quiche and luscious mustard greens.

Recommended.

. . . . Pete
 
Yes, that pairing struck me as even more heretical and unbelievable than the quirky but not horrible match I made this weekend of shrimp baked in a diluted namya curry sauce with 2009 Louis Boillot Chambolle Musigny. And even there, I mainly drank the Boillot with rice and vegetables.
 
I can't imagine why the pairing might not sound right. The Zin matched up nicely with the mostly cheese quiche containing crawfish, bell green peppers, onions, etc.

To me, the pairing sounded right on in advance. Then we thoroughly enjoyed the dinner as composed and served.

. . . . . Pete
 
originally posted by Peter Creasey:

I can't imagine why the pairing might not sound right. The Zin matched up nicely with the mostly cheese quiche containing crawfish, bell green peppers, onions, etc.

To me, the pairing sounded right on in advance. Then we thoroughly enjoyed the dinner as composed and served.

. . . . . Pete
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There are times that I suspect my compadre fb is fucking with me and using an alternative handle: " . . . . . Pete"

Nearly 15% v/v young zinfandel and crayfish? De Gustibus indeed my fine feathered SF friend!

Whoever it is has won my Wine Pairing Razzie® of the year.
 
The (Louisiana) crawfish have texture and spice. Zins are a perfect match with these crawfish in various dishes, including quiche, etouffee, and others.

There are recommendations in wine/food blogs all over the internet for quiche and Zins.

Y'all are missing out!

. . . . . Pete
 
originally posted by Rahsaan:
Yes, that pairing struck me as even more heretical and unbelievable than the quirky but not horrible match I made this weekend of shrimp baked in a diluted namya curry sauce with 2009 Louis Boillot Chambolle Musigny. And even there, I mainly drank the Boillot with rice and vegetables.
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That's a really good wine. But for Noel, all of it would have been in my cellar. Glad you enjoyed it.
 
originally posted by VLM:
originally posted by Rahsaan:
Yes, that pairing struck me as even more heretical and unbelievable than the quirky but not horrible match I made this weekend of shrimp baked in a diluted namya curry sauce with 2009 Louis Boillot Chambolle Musigny. And even there, I mainly drank the Boillot with rice and vegetables.
Click to expand...

That's a really good wine. But for Noel, all of it would have been in my cellar. Glad you enjoyed it.
Click to expand...

painfully young though, no?

i like what I've had form louis boillot but it seems to me his wines need a lot of cellaring to be ready to drink.
 
originally posted by Bill Lundstrom:
originally posted by VLM:

That's a really good wine. But for Noel, all of it would have been in my cellar. Glad you enjoyed it.
Click to expand...

painfully young though, no?

i like what I've had form louis boillot but it seems to me his wines need a lot of cellaring to be ready to drink.
Click to expand...

Recall who you're talking to, Bill.

Mark Lipton
 
originally posted by Bill Lundstrom:
originally posted by VLM:
originally posted by Rahsaan:
Yes, that pairing struck me as even more heretical and unbelievable than the quirky but not horrible match I made this weekend of shrimp baked in a diluted namya curry sauce with 2009 Louis Boillot Chambolle Musigny. And even there, I mainly drank the Boillot with rice and vegetables.
Click to expand...

That's a really good wine. But for Noel, all of it would have been in my cellar. Glad you enjoyed it.
Click to expand...

painfully young though, no?

i like what I've had form louis boillot but it seems to me his wines need a lot of cellaring to be ready to drink.
Click to expand...

08 Gevrey Chambertin recently was enjoyable after lots of air but still in a very structured 'interesting' way. This Chambolle however, was gushing 09 fruit in a delicate Burgundy frame and I would find it hard to imagine how anyone could drink it and call it 'painful' in any way. I found it really delicious and really easy to drink.
 
originally posted by Rahsaan:
originally posted by Bill Lundstrom:
originally posted by VLM:
originally posted by Rahsaan:
Yes, that pairing struck me as even more heretical and unbelievable than the quirky but not horrible match I made this weekend of shrimp baked in a diluted namya curry sauce with 2009 Louis Boillot Chambolle Musigny. And even there, I mainly drank the Boillot with rice and vegetables.
Click to expand...

That's a really good wine. But for Noel, all of it would have been in my cellar. Glad you enjoyed it.
Click to expand...

painfully young though, no?

i like what I've had form louis boillot but it seems to me his wines need a lot of cellaring to be ready to drink.
Click to expand...

08 Gevrey Chambertin recently was enjoyable after lots of air but still in a very structured 'interesting' way. This Chambolle however, was gushing 09 fruit in a delicate Burgundy frame and I would find it hard to imagine how anyone could drink it and call it 'painful' in any way. I found it really delicious and really easy to drink.
Click to expand...

I said painfully young. Not painful.

Just relating my experiencs with his wines. Not suggesting you didn't enjoy it.
 
originally posted by Bill Lundstrom:

Just relating my experiencs with his wines.
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Have you had this 09 Chambolle? I've only had that and the 08 Gevrey, so I don't have a broad view of him as a producer. But like I said, this was really forward and friendly and even almost made me think of CA for a few minutes, until I saw all the fine Burgundy detail.
 
Yes. I've had most of his lineup in a couple vintages. 08 and 09. Also Pommard 06.

I just find the wines in need of a lot of cellaring. But I mean that in a good way. I like the wines a lot and think they are high quality burgundies.
 
originally posted by Ian Fitzsimmons:
I'd give it a try, you never know. Observation trumps theory.
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I have a new dish of oysters and peanut butter that you've just gotta try.
 
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