Results tagged “Zinfandel” from Wine

5 Zinful Inspired Ideas for the Summer

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1. Know Your Zin History
Know your grape history! Zinfandel's history in the United States dates back to the mid-19th century, or even earlier, as there is mention of it as 'Zenfendel' and 'Zinfindal' among East Coast growers in the 1830s. Along with the California Gold Rush of the 1850s it moved out West where it was planted in both Napa and Sonoma. Read More . . .

2. Zin-tastic Sonoma Wineries Tasting Itinerary
If you're a Zin lover, this is the itinerary for you! Prepare yourself for a full day packed with Zin tastings, at four different Sonoma wineries, one of which is located in the notable Zinfandel growing appellation, Dry Creek Valley. See the Itinerary.

3. Get Outside and Barbecue!
Summer Grilling Wine Guide - Pairings for Zin -  The long, warm days of summer are reason enough to fire up the grill - or barbecue - and enjoy some of the tastiest food on the planet with family and friends. . . Grilled sausages pair well with Zinfandels that combine generous fruit and spice - candidates to consider include Lake Sonoma Dry Creek Valley Zinfandel, Kenwood Jack London Vineyard Zinfandel and Kenwood Sonoma County Zinfandel. Read More . . .

Robert Biale Vineyards

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This week during Crush in the Napa Valley the Robert Biale Vineyards began their harvest. They had some help with some family and friends pitching in to get all tasks done. The pictures below are all of the Biale crew crushing Zin grapes.

This first image is of Steve opening one of the large stainless steel tanks they are going to use to put the crushed grapes into. While in the tanks, the grapes and their juice will ferment. He is opening the door to put on a rubber seal that will make sure the door stays shut and no liquid gets out.

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From the hopper, the grapes travel up the rig and the guys standing on next to the conveyor belt look for bad grapes, raisins, or other debris to take out before the de-stemer removes the grapes from the stems.

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Once the grapes are seperated, they are put in the press at the Biale Vineyards where they get a very soft press to help some of the juice leave the grapes without fully breaking the skin.

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The grapes come through the de-stemer quickly so they must be racked away into the rest of the bin so that they don't pile up and cause a problem.

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Here you can see some of the Zin grape vines on just part of the Biale Vineyard lot. There are more where they came from and that is one reason why they are able to produce some 9 different versions of Zin (And yes you Black Chicken fans - they are making that special blend as we speak).

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