Good Morning,

This week is going to be AWESOME. I am headed to Sacramento for the UNIFIED Grape and Wine Symposium. I have never been to this event. It will have an exhibit hall with 1000’s of people to connect with, then displays for me to check out. From what I have heard about this function there will companies representing every aspect of grape growing, winemaking, marketing and anything it takes to make, drink and sell wine. I am excited.

There is so much I do not know, so much to learn and being in a place where I can ask questions and try to understand what will it take to produce an amazing wine, get millions of people to try and buy it and then of course create loyal customers who will introduce their friends to my wines.

Then later this week is the infamous ZAP wine event in San Francisco. This event is all about Zinfandel, the grape that is known as the “American” grape. It is said that zinfandel is indigenous to the USA. After some research there are some conflicting accounts of this information, but I am just gonna go with it.

When I still lived in Indianapolis, I would hear all about the 1000’s of people who would leave the exhibit with purple teeth and many of them were also swaying down the street. But I am going to take a tasting note pad and seeing how long I can last. I love Zinfandel. I love the huge dark berry fruits, and once the high alcohol wine opens up, then I am ready to enjoy it. I bought these grapes from Lodi, CA one year and made one of my best wines ever. I did have to let it relax for months before I bottled it. I had it picked at brix 25.2 (Brix is the unit of measure for percentage of sugar in the grapes). I wanted the Brix to get to 26, but the rains were coming and I did not want to risk it. The higher the brix, the higher the sugar and as a result when the wine ferments the alcohol is pretty high, mine turned out a 15.6….it would blast your mouth with heat!

I love the way Zinfandel opens up in the glass. After you pour your glass, take a quick sniff, you will mostly get what I call the “boozie” aromas. You will know the scent. Give it 30 minutes, swirl it around the glass and take another sniff, you will get that rich, lush, berry and tons of white pepper.

So if I were going to pair it with anything, my all time favorite is cheesecake with Zin. It will blow your mind. The sweet, savory, creaminess of the cheesecake and the bold berries will merge and you should find yourself smiling as the wine finishes in your mouth. If you are looking for a savory pairing, I like Zin with ribs, grilled and just a little sauce, actually I like the pairing better with dry rubbed ribs and no sauce, but my family thinks I am weird when it comes to ribs. But the rich, fatty rib meat is easily cut with the bold Zin.

There, you have heard about my upcoming week…Zinfandel, Wine Symposium and I plan on sushi dinner with my pals in San Francisco. I will blog from all these events! As I learn more, I will share with you!

This shot was in Vegas at Aurerole, Best wine Angels ever!