19 September 2007

2003 Ridge Ponzo Vineyards Zinfandel

Had a craving the other day for a porterhouse and some pierogies. I would have made the little dumplings from scratch, but the last time I did that I spent all damned day on the project. So I made do with frozen. The porterhouse was big enough for three people (I know I've written about that often but it's a lot of fun for dinner). For the wine we split a bottle of the 2003 Ridge Ponzo Vineyards Zinfandel from Healdsburg, California. Raspberry aromas, and the mouth feel is surprisingly light for the grapes: 85% Zinfandel, 14% Petite Sirah, and 1% Carignane. Nice fruit flavors without being too big and bold. And a restrained 13.5% alcohol content.

Here's a little gift I got from my boss: a double-bladed mezzaluna and a jar of oak smoked Chardonnay sea salt. I'm looking forward to trying out the mezzaluna, but I've been keeping the sea salt near the computer so I can just sniff it occasionally. To break down the description a little better, it's good, slightly moist sea salt that's been smoked using oak barrels that previously held Chardonnay. Make sense? It's got a nice tan color and smells of buttered popcorn. And the smoke flavor is just enough to enhance the salt but doesn't overpower it.


Roberto Iza said...


Fredric Koeppel said...

where do you get your porterhouse steaks?

Benjamin said...


I tend to get my Porterhouses from Schnuck's if they're on sale (occasionally around $7-8 a pound). This makes a great deal if you get them to slice one for you to your specs (1.5-2" thick depending on number of guests). When splurging I prefer the aged Hereford at Fresh market.


Benjamin said...

And I probably ought to mention how I like to cook them: I sear them in a hot stainless steel skillet with just a dash of oil and throw the whole thing in the oven until done. After it comes out I like to move it to a platter and finish with a bit of sage butter. You've also got some nice fond in the pan if you want to make a sauce.