As far as I am concerned, there is no variety of wine that is generally better suited to pair with a steak than a red zinfandel, and the Oak Grove Vineyard Zinfandel 2010 Reserve is a very nice exemplar of the type. This pleasing, medium-bodied vintage has a velvety texture, rich color, an almost gummy viscosity, aromas and flavors that distinctly feature fresh plum, and hints of pepper.
"Our winemaking staff takes pride in searching out the finest grapes from California's cool coastal regions," Oak Grove says. "Anything off the grill, from sausage to fish, will make this wine shine."
We enjoyed a bottle of this red zinfandel as an ideal accompaniment to a dinner of marinated sirloin and rice followed by a nice piece of blue cheese (and I am looking forward to trying it again with a ribeye, which I think it would complement nicely).
As its name implies, the Barón de Barbón Cosecha 2010 is nicely dry and somewhat tart medium-bodied Spanish red wine vinted from 100% Tempranillo grapes. It has an aroma suggestive of berries and vanilla, dark plum coloration, a pleasing viscosity, and a 13.5% alcohol content.
This wine from the Rioja region of Spain is well suited as an accompaniment to food, whether appetizers or a main meal, and seems to be most palatable a few degrees below room temperature and after being allowed to breath a little while, which helps to broaden its flavor palate.
We enjoyed this vintage initially with beef bulgogi and rice and then had a second glass with sweet chocolate. It paired quite nicely with the former item, and I think it would be perfect with a steak or any other savory meat dish, but was less satisfying when forced into a desert role.
Found this Principe Strozzi 2010 Chianti to be somewhat more complex than other red wines of its ilk and suspect this was a product of it being a five-year-old moderately-aged vintage. It has a light body and is tartly dry with a slightly bitter finish that features hints of sour apple. I was surprised to discover that it has a relatively high alcohol content of 13.5%, as it is not at all hot on the tongue.
"Our family has left its mark not only on the history of Tuscany, but also on that of Italy and Europe," writes Prince Girolamo Strozzi in what is an especially interesting history of his vineyard's pedigree. "The Strozzi were powerful bankers, statesmen, business leaders, and great rivals of the Medici family. The great politician and philosopher Nicolo Machiavelli began his career as private secretary to our family, but our most famous ancestor is Lisa Gherardini del Giocondo, also known as 'Mona Lisa.' Our estate boasts over 1,000 years of history (it was established in 994) and has been owned by my family since the 15th century. It is now managed by my wife, our two daughters, and me."
We enjoyed this wine with homemade pasta topped with tomato and sausage sauce and, suffice it to say, they paired perfectly, as one might well expect for a good chianti and an Italian dish. It would also pair nicely with any sort of appropriate cheese, particularly a parmesan or gorgonzola.
Was pleased to discover and enjoyed getting to know this 2013 "Inaugural" Cabernet Sauvignon from Lot No. 3 of Raymond Vineyards' R Collection. This medium-body wine has a rich, deep, almost opaquely dark coloration and a fruit-filled palate highlighted by flavors of cherries and plums with a spicy hint of pepper (when I read the the winery's description after sampling the wine myself I noted that they specify "white pepper" and also mention the taste of rhubarb, which I am indifferent to and presumably chose not to notice).
According to Raymond Vineyards, its R Collection is a "California appellation offering from an iconic Napa Valley producer that
reflects the winery’s deep roots and pioneering spirit in California
winemaking" and "offers a diverse selection of wines that showcase
California’s vineyard bounty."
My wife and I initially enjoyed this wine with pork chops and cheesy mashed potatoes and it paired nicely with both, especially the meat. I finished the bottle the following night with our dinner of spinach-and-cheese ravioli and noted that the flavors had mellowed and somewhat consolidated. I would recommend this wine in general, either on its own or as an accompaniment with food, and believe it would pair nicely either red meats or ones of any sort topped with somewhat sweet or fruity sauces.
