Description

Earthquake Zinfandel

Earthquake Zinfandel has a sweet nose of cherry-pie, sweet plums, dried figs, raisins, earth, oak, vanilla. Layered tannins and jammy texture give this full-bodied and bold Zinfandel personality.

Tantalize your taste buds with berry, tangy cranberries, deep cherry, and sage. Thereafter, it ends with a silky finish of pepper and cinnamon.

This Zinfandel may have many layers of flavor, but it’s strong, bold, and smooth across the board.

The uniqueness of this bottle of Earthquake Zinfandel is the vineyards. They are irrigated by the Mokelumne River, which carries crystal-clear water from the Sierra Nevada Mountains. Minerals deposit into rich soils of the grapevines.

Although not certified organic, Michael~David Winery strives to use all natural methods including integrated pest management, beneficial insects for pest control, trellising, leaf pulling and natural mined sulfur for mildew control.

Instilling such fear, a risk few will take, nothing prepares you for the Zinfandel Quake.

Earthquake Zinfandel Best Features:

• TASTING: Smooth, dry, layered tannins, jammy texture, dark chocolate, deep cherry flavors,  blackberries, and sage with a silky pepper and cinnamon finish
• AROMA: Chocolate cherry and earthy
• APPEARANCE: Deep purple
• ABV: 15.5 %
• PAIRING: Beef, lamb, poultry, and BBQ

Zinfandel:

Zinfandel grapes are a variety of black-skinned grapes. DNA analysis has shown it’s genetically equal to the Croatian grapes Crlkenak Kastelanski & Tribidrag. It came to the US in the mid-19th century.

These grapes usually produce a robust red wine. The high sugar content allows the level of alcohol to pass 15%. Enjoy Zinfandel lovers!

The common tastes that arise depend on the ripeness of the grapes. Red berry fruit flavors like raspberry in from coolers areas. Blackberry, anise & pepper notes are more common in warmer areas.

Since the wine industry struggled due to the prohibition period, Zinfandel sank due to most being blended into undistinguished wines. Although, some producers kept interested in keeping a single varietal of red wines. Red Zinfandel wasn’t popular again until the 20th century.

Now that Zinfandel is back in action, the U.S. producers make ranging wine styles. From late harvest dessert wine, roses, and light style red to big hearty reds. Whats not to love about a versatile wine grape!

Red Wine:

Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin.

Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health, young red wines are better than old as they have more tannin. However, don’t let the color fool you; as red wine ages, they become lighter. Very old wines are translucent and pale.

Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. The aromas you may experience like, cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!

California:

California makes about 90% of all American wine, while it has been harvesting grapes since the 18th century. It’s the fourth largest producer in the world due to its abundance of fresh ingredients and diverse soils, it attracts the most renowned chefs and sommeliers from around the world. Although Chardonnay is the most popular wine in the sunny state of California, Cabernet Sauvignon, Merlot, White Zinfandel and Pinot Grigio are a handful of other favorites.

During the prohibition area, Zinfandel was the wine grape that survived! The winemaker community always follows sustainable winegrowing practices and make sure to produce wine that is environmentally friendly. Don’t worry about the California drought every year, the annual rainfall of wine regions north of San Francisco and in southern regions receive adequate, fresh, rainfall.

Master Sommelier Little Known, Big Facts:

• The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
• The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
• The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
• Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
• Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
• A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
• If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
• Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
• Smell is by far the most important sense when it comes to drinking wine
• Wine was first developed in Mesopotamia, not France
• French wines are labeled following the soil on which they are produced, not according to the grape used
• When chilling wine, adding salt to ice will cool it down faster

Warnings:

You must be 21 or over to purchase this product.

Instructions:

Serve slightly chilled and decanted