This red blend of 59% Merlot, 25% Zinfandel, 10% Petite Sirah and 6% Cabernet Sauvignon shows ripe fruit flavors of plum and cherry on the palate, alongside savory notes of dried herbs and coffee bean. Firm -- bordering on brawny -- tannins provide structure to the robust fruit, while a good vein of acidity adds lift. Complement the savory notes of this red with herb- or coffee-flavored barbecue fare such as a coffee-rubbed brisket.
Paso Robles, Central Coast, California, United States
Grilled Red Meats
In 1984, British wine writer Jancis Robinson became the first person not employed as a wine broker, winemaker or sommelier to pass the Master of Wine exam. She's also one of the few to pass the rigorous exam on the first try.