Ridge Geyserville Red Blend

Ridge Geyserville is a Zinfandel-led field blend from the Geyserville vineyard in Alexander Valley, Sonoma County, California, bottled at 14.5% ABV. Field blends are planted and typically harvested together, so the supporting grapes are woven into the wine rather than added at the end. In Geyserville these are usually Carignane, Petite Sirah and Alicante Bouschet. The Zinfandel provides the core of ripe dark-berry fruit, while the others add structure and color. Expect blackberry and black cherry fruit with a peppery, spiced edge, a hallmark of old-vine Zinfandel blends from this part of Sonoma. The body is generally full but not heavy. Tannins are firm yet rounded, and the acidity keeps the ripe fruit from feeling sweet or flat. Oak is typically a supporting element, adding a little toast and spice without covering the fruit, and the finish tends to run long on pepper and dark fruit. At the table, the wine suits grilled and smoked meats. Barbecued ribs, tri-tip, lamb chops with rosemary, and sausages with peppers all match its spice and fruit. It also works with aged hard cheeses and with tomato-based pasta, where the acidity keeps pace with the sauce. Very hot chili dishes will make the 14.5% alcohol feel more prominent, so choose milder spice. Serve at about 60 to 65°F (cool cellar temperature, not room temperature), which keeps the alcohol in check and the fruit clear. Thirty to sixty minutes in a decanter, or an hour of air in the bottle, usually helps a structured red like this open up, and it is worth doing if the bottle is young. A large-bowled red wine glass gives the aromas room to develop. Wines of this style are enjoyable on release with decanting, and the structure suggests they can also reward several years of cellaring. Drinking now and holding are both reasonable, depending on whether you prefer vibrant fruit or more developed, savory notes.