Skip to main content

Wine of the Week: Terra d' Oro Zinfandel Port

Boy oh-boy, another Wine-Wednesday already with the holidays fast approaching it's time to uncork another Wine of the Week, one that will be the perfect accompaniment to your holiday festivities. In the WOW spotlight this week is a saucy little 375ml number from the find folks at Terra d' Oro, who is selling it for a mere $12, a price that will keep the home-fires burning a little warmer this year.

For you traditionalist in the audience yes you are right, Port is NOT normally made from the Zinfandel grape, though some producers Zins do attempt to reach those heights without fortification. Real "port" is is produced from grapes most folks can't pronounce [Touriga, Tinto etc], or remember what they are called and all start with the letter "T". 

But in this case it's Zinfandel Port all the way, fortified with brandy spirits and made in a ruby style. Sweet wines are really on the uptick these days and why not many Americans have a sweet-tooth, what better wine to fill that need than a tasty Zinfandel Port made right here in California.

I've a couple friends who I remember saying to me, "Bill, uggh we don't like port" I then introduced them to a 20 year Taylor Fladgate and it blew their minds. Funny, they became Port converts that day and I think once most folks understand what it is and the kind of experience this type of wine offers, they will be hooked as well. I mean if you have to have an addiction to something, there are far worse things than having a Port addiction, if you know what I mean.

What to pair? This is great question, for many folks the wine alone, is dessert enough and I totally get that as the RS on this style of wine clocks in around 97 g/l. But that said, here's a pairing option you may not have considered before, but one that is nearly as old as the history of wine itself [somewhat of an embellishment]. Here's my suggestion, grab yourself a farmhouse or farmstead Cheddar or the Mt. Tam from my friends at Cowgirl Creamery. Also the Cinnamon Crusted aged cheese from your local Trader Joe's is a master-stroke, trust me on that recommendation, you will thank me later. But if you like to pop the cork on this bad-boy after the Thanksgiving intestinal suicide, it makes for a great digestive and as a bonus pairs wonderfully with Pumpkin Pie.

Now you're probably thinking "uh, that's nice Bill, but what does it taste like" good question. I of course have your answer that just may interest you. You can expect a Burgundy color in the glass, fresh but rich blackberry and cassis aromas jumping from the glass if you're one of those fancy swirl and sniff first kind of wine-snob. Or if you are the uncork, pour and slurp kind of person, you can expect to find a well knit structure type of canvas, over which velvety black fruits [think blackberry, bramble berry compote] and a nice nip of dark chocolate hanging around in the background. It weighs in with a healthy 19% abv, but you hardly notice till you glance at the bottle.

Just in case you wanted to know or you're just the curious type, this bottle was sent as a sample for the review process. Until next time sip long and prosper cheers!

Comments

Popular posts from this blog

Champagne Uncorked: A Visit to Champagne Louis Roederer

“I'll drink your champagne. I'll drink every drop of it, I don't care if it kills me.”  ― F. Scott Fitzgerald, Gatsby Girls
My first trip to Champagne, was for me, a complete success. I came away from the trip with a brand new appreciation and a deeper desire to get to know it so much better. With each trip to France, I come away with a profound new respect for the country and its people. I've become a Francophile. A place, I barely knew or understood twelve years ago, back before I started this wine journey I'm currently on. I know this will sound cliched, but I like to think of wine as a journey, it's not a destination.

Each stone you overturn on the pathway to discovery develops greater understanding and appreciation not only for the wine but for the great folks behind these labels, who bring great traditions and passion to the table. It's evident in what they say, how they say it and oh-so-evident in the final product, passion is a sure 'seller' a…

Five Last-Minute Thanksgiving Wine Buys

"The three things that make a vineyard great are the climate, the soil, and the exposure. Bien Nacido Vineyard ~ James Ontiveros  

Another wonderful year is nearly ready to put in the can and stored away for posterity. But every year at this time we collectively take the time-out to give a "thanks" for our many blessings.Every year at this time, I give my Top Five Thanksgiving Holiday Wine 'picks' and this year is no exception. I know my post is a bit "danger" close for those wanting to stock up for the holiday, but this short and sweet guide is for the procrastinators who've waited for the last minute to hear about five Oregon Pinot Noir selections to brighten up their holiday menus for Thursdays big feast. 

The Willamette Valley in Oregon is known as a 'mecca' of sorts, where powerful, yet delicate, soulful Pinot Noir, Pinot Gris, and Chardonnay is grown, fermented, aged and bottled. I've recently become a resident of this state, much t…

A Spoonful of Social Media

“You can buy attention [advertising]. You can beg for attention from the media [PR], or you can bug people one at a time to get attention (sales). Or you can earn attention by creating something interesting and valuable and then publishing it online for free.” –David Meerman Scott, Best-Selling Author & Speaker

It was just about four years ago in downtown Paso Robles that Mrs. Cuvee and I were visiting the area, which we try to do as often as possible. We love to hit the wine trail nice and early, but before we head out for the day, we make it a point to have a big breakfast. Since we were staying at the Paso Robles Inn, we thought we'd have breakfast there at least once, the food was tasty, the service was excellent, and the coffee was hot. 

Just one thing was missing that morning; there were no spoons, yes you heard me right, not even a single spoon anywhere to stir cream and sugar into my coffee. We looked at the tables behind us, nothing, we looked into the server station, t…