We are still working our way through the Michael~David wines that my husband purchased at the wine dinner. The 2007 Gluttony Old Vine Zin from Amador County is the only one that I had not officially reviewed yet. When my son and his girlfriend said they were going to be home for dinner, he requested my southwestern pork tenderloin. I had not made it in almost two months and I saw the opportunity to review the last of the three Zinfandels paired with similar meals.
In the glass, the wine was an almost opaque purple with a ruby rim. It had the intense aromas of a baked mixed-berry cobbler: raspberry, blueberry, vanilla, a bit of cinnamon and caramelized sugar. It tasted of ripe, juicy black cherry and blackberry with a bit of coffee. It was medium-bodied and well-balanced (despite the intense fruit) with high alcohol (16.5 abv), medium acidity and light velvety smooth tannins. It had a medium length, lightly jammy finish which paired perfectly with the chipolte seasonings on the pork tenderloin. After much trial and error, I do believe that fruit-forward Zins are the best wine pairing for slightly spicy chipolte-seasoned meats.