Paul Dolan Zinfandel

Paul Dolan Zinfandel is a US red wine listed under Massachusetts. The name points to Zinfandel, a grape known for ripe, jammy red and black fruit and a fuller body than most red wines. The catalog also files this bottle under Pinot Noir, so check the label for the grape before building a menu around it. Tasting notes aren't published for this bottle, so what follows is what each style usually delivers, not a measured profile. If the bottle is Zinfandel, expect brambly blackberry, raspberry and plum, often with a pepper or sweet-spice edge. Body is typically medium-full, tannins moderate and fairly soft, and acidity bright enough to keep the fruit from feeling heavy. Oak, when used, tends to add vanilla or toasted notes rather than dominate. Alcohol in this style can run high, which shows up as warmth on the finish. If it turns out to be Pinot Noir, expect a lighter, silkier red with red cherry, cranberry and earthy notes, firmer acidity and gentler tannin. Zinfandel suits food with some char or sweetness. Barbecued ribs, smoked sausage, burgers, pepperoni pizza and baked beans with molasses all work, as do hard aged cheeses. A Pinot Noir reading would instead suit roast chicken, salmon, mushroom dishes and duck. Serve it slightly cool, around 16 to 18°C (60 to 65°F). About 20 minutes in the fridge from room temperature gets it there, and a Pinot Noir is best at the cooler end of that range. A fruit-forward bottle like this rarely needs formal decanting, though 20 to 30 minutes in the glass or a quick pour into a decanter can loosen a tight young wine. A standard red wine glass with a generous bowl gives the fruit room to open up. For a Pinot Noir, a wider-bowled glass shows the aromatics better. Wines in this style are generally made for drinking within a few years of release rather than long cellaring. Drink it now unless the label or producer says otherwise.