We have had Deepwater Point Zinfandel quite a few times. Tonight we are having it with a dinner of slow-cooked marinated pork loin. (My recipe is pretty basic: Place pork loin in heavy skillet. Sprinkle with dry onion soup mix. Add 3/4 cup of dry red wine, 1 cup of water, 3 TBS soy sauce and mix. After turning the loan to make sure it is soaked thoroughly in the marinade, chop 2 cloves of garlic and press into the pork. Cover and simmer at a very, very low temperature in the oven (mine has been cooking for nearly 6 hours). I will serve this Au jus with cheddar potatoes, steamed green beans and a fresh salad (made from baby lettuce leaves from my garden).
This wine is pleasant and easy to drink. It is surprisingly gentle on the palate for a Zinfandel. The first taste is almost watery, but then it explodes in the mouth with strawberries and green pepper. The finish is peppery and delicious.
My neighbor is mowing his lawn (poor fellow; doesn’t he know it is cocktail hour?) and the children across the street are playing basketball. I enjoy all the sights and sounds. Cheers!