Winery Jessup CellarsZinfandel Port
Natural sweet wine
This wine generally goes well with beef, lamb or goat cheese.
Wine flavors and olphactive analysis
On the nose the Zinfandel Port of Winery Jessup Cellars in the region of California often reveals types of flavors of oak, red fruit.
Food and wine pairings with Zinfandel Port
Pairings that work perfectly with Zinfandel Port
Original food and wine pairings with Zinfandel Port
The Zinfandel Port of Winery Jessup Cellars matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of beef with dark beer, lamb tagine with vegetables and sweet potatoes or zucchini and goat cheese lasagna.
Details and technical informations about Winery Jessup Cellars's Zinfandel Port.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Zinfandel Port from Winery Jessup Cellars are 2007, 2012, 2008, 0 and 2009.
Informations about the Winery Jessup Cellars
The Winery Jessup Cellars is one of of the world's great estates. It offers 29 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
