WINE OF THE MONTH
SPANN
VINEYARDS
Mo Zin 2006
California
California
regularly $19
_______________
How well does Zin play
with others?
Does it puff out it's chest and beat up on its fellow grapes.
Does it always steal the flavor spotlight until it becomes "The Zin Show" with special guests?
Maybe Zin is just an over-alcoholic, over-extracted bully that knows nothing of harmony and balance.
A lot of the time, yes. That is the brash nature of Zin.
But sometimes it can be tamed and assimilated into grape society.
And sometimes it can even be a unifying element that enhances the beauty and structure of a blend.
Peter Spann knows how to do this and he does it well. Mo Zin is his offering that tames the wild beasts. This is a blend of four grapes not know for their delicate demeanor-Zin, Mourvedre(the "Mo"), Petite Syrah and Syrah. The flavors are still indeed vivid, but it is the grace and restraint of this wine that creates a certain "bold sophistication".
And I have to add the food friendly factor. Zin is usually my pick for sticky ribs or other rustic tear from the bone type dishes. But the other night I had Mo Zin with seafood pasta and I was delighted if not a little surprised at how well it went.
A true indication of a balanced wine.
Check out the recipes I paired up below.
-DM
Does it puff out it's chest and beat up on its fellow grapes.
Does it always steal the flavor spotlight until it becomes "The Zin Show" with special guests?
Maybe Zin is just an over-alcoholic, over-extracted bully that knows nothing of harmony and balance.
A lot of the time, yes. That is the brash nature of Zin.
But sometimes it can be tamed and assimilated into grape society.
And sometimes it can even be a unifying element that enhances the beauty and structure of a blend.
Peter Spann knows how to do this and he does it well. Mo Zin is his offering that tames the wild beasts. This is a blend of four grapes not know for their delicate demeanor-Zin, Mourvedre(the "Mo"), Petite Syrah and Syrah. The flavors are still indeed vivid, but it is the grace and restraint of this wine that creates a certain "bold sophistication".
And I have to add the food friendly factor. Zin is usually my pick for sticky ribs or other rustic tear from the bone type dishes. But the other night I had Mo Zin with seafood pasta and I was delighted if not a little surprised at how well it went.
A true indication of a balanced wine.
Check out the recipes I paired up below.
-DM
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