Caymus Cal Zinfandel

This is a 750ml bottle of Zinfandel, a red grape that usually makes full-flavored, fruit-forward wine. The listing gives the United States as the country and Massachusetts as the appellation. It gives no vintage, alcohol level, oak regime or tasting notes. What follows describes the style, so treat it as what to expect from Zinfandel generally. It is not a measured profile of this bottle. Zinfandel in this style tends toward ripe blackberry, raspberry jam and black cherry. Pepper, dried herbs and a touch of baking spice often sit behind the fruit. Expect a medium-full to full body, moderate and fairly supple tannins, and enough acidity to keep the fruit from feeling heavy. Alcohol in Zinfandel often runs high, which adds warmth on the finish, and oak, where used, usually shows as vanilla or toast. The finish is typically medium to long, with the fruit and pepper lingering. The wine suits foods with char, sweetness or smoke. Barbecued ribs, brisket, burgers with caramelized onions, sausage pizza and grilled lamb all work well, because the jammy fruit matches sweet-savory sauces. Aged cheddar and smoked gouda handle the wine's weight, and baked beans or chili can hold up to it too. Very delicate fish and light salads would be overpowered. Serve it slightly cool, around 60 to 65°F (16 to 18°C). A short stay in the refrigerator, about 20 minutes, takes the edge off a bottle kept at room temperature. Zinfandel does not usually need long decanting. Pouring it into a decanter or letting it breathe for 20 to 30 minutes can loosen the aromas and soften any heat from the alcohol. A standard red wine glass with a generous bowl gives the fruit room to open. Wines in this style are generally made for drinking in the near term, in the first few years after release, while the fruit is vivid. With no vintage or structural details given for this bottle, plan to drink it now rather than cellar it.