Have You Tried Zinfandel? Zinfandel Zinfandel is one of the classic wines of California, where it has been popular since Gold Rush days. The red Zinfandel grape thrives in warm climate regions, most notably portions of the Central and Sonoma valleys.
I have always found the White Zinfandel, not to my liking. I have tried it over the years from many of the Washington, Idaho, and Oregon wineries in their tasting rooms and the Zinfandel red was my choice over the white, however, my favorite is Cabernet Sauvignon Rosé. I find it not dry and not sweet and also not as harsh as a full-on Cab. I find it best refrigerated and then once poured allowed to sit for a few minutes before drinking. We used to have several wine and cheese events around here every year. I always enjoyed those. Also, all the tasting rooms shut down due to the Wuhan plague. They should be opening soon. One of our stores has an Australian chardonnay wine in a greenish-yellow bottle. I tried it once and decided the kangaroos must have peed in the vats before fermentation. The winery name, Yellowtail, and the bottle color should have been a warning along with the kangaroo on the label.
When I drank, I used to enjoy the Pouligny Montrachet. It works well with wild game and I also enjoyed it after a meal in contrast to the sweeter after dinner wines that were most popular.
The only Aussie wine I used to enjoy is Black Opal. (especially the Chard). It’s a little spendy but the combination of flavors coming through is phenomenal and well worth the price.
This should be able to be discussed with out religion or politics being introduced. I vote no because I like white with meat some times, however red wine with meat is my usual preferance.