I’ve been having fun experimenting with Zinfandels lately. I found that the key to this experiment is to chose from reputable wineries who reside in the heart of Zinfandel heaven (Sonoma). This may mean gazing your eyes upward in the wine aisle, and it may mean stretching that price limit a few dollars higher. But I say to you, as an average wine consumer who’s in the throws of discovering what “good wine” really means, it’s worth it. And St. Francis Zinfandel? It’s totally worth it.
Sauvignon Blanc has never been my go-to wine, but I’ve recently found a new appreciation for the varietal. I mean, I guess it’s true with any wine — there will by bad ones and there will be good ones and it all depends on the land, the hands, and the man (or woman). What I mean is, regardless of grape, the end result will be a product of its environment as well as the winemaker’s hand in the winemaking process. I had a chance to sip and savor this Sauvignon Blanc alongside Kenwood Vineyards winemaker himself, Pat Henderson, and learn first hand what went in to crafting this SB.