Buehler Zinfandel Napa Valley

Dark crimson in color, without being fully opaque, this Napa wine, with aromas of lush red fruits, vanilla and pepper, is what I expect from a well-made California Zin.  But that’s a good thing, especially when one is looking for a wine with certain qualities to pair with Greg’s Flank Steak sandwich.  Specifically: ripe fruit flavors of raspberry, cherry and plum to accompany the sandwich’s roasted fig; spicy pepper notes to match the bite of cayenne; a brambly herbal element to pick up on the arugula; smoky oak to pair with grilled steak; and well-integrated tannins to counter the fattiness in the beef as well as the Parmesan cheese.

For me, Zinfandel is a bit of a puzzle, because the things I love about Zinfandel can often be the very same things that make me turn up my nose a little.  My vexation revolves around the “hallmark” qualities of the archetypical California Zin; fruit, oak and body.  I love the fruitiness.  Surely this is the main reason Zinfandel is so approachable.  However, sometimes that fruitiness borders on “over-ripe,” with dull, raisin-like flavors.  Oak, when deftly applied, adds nuances of spice and richness.  When overdone, however, we end up with adjectives more suited to describe the food at your local BBQ joint.  Finally, I like a full-bodied wine to stand up to bold flavors.  However, Zins can push 16% ABV, which too often masks the varietal’s true beauty. GRANT


Pairs With Earthworms, Salamanders and Flank Steak. Let’s Eat!

Price $16

Also pairs well with barbecue, beef, robust cheeses, duck, grilled meat, hamburgers, lamb, pizza, pork, sausage.

  • Category Red Wine
  • Varietal Zinfandel
  • Region Napa Valley CA