Brown Estate Napa Valley Zinfandel

Brown Estate's Napa Valley Zinfandel comes from a family-owned winery whose vineyards sit on the hillsides of Chiles Valley, near Howell Mountain, in the northeastern part of Napa. The estate is known for Zinfandel that leans bold and fruit-forward, with ripe berry character, peppery spice and a structured, rich palate. Zinfandel from Napa's warmer, hillside sites typically shows dark red and black fruit such as blackberry, raspberry and plum, along with a medium-full to full body, and that is the profile to expect here. On the palate, wines in this style generally pair that ripe fruit with a peppery lift and moderate, grippy tannin. Acidity tends to be firm enough to keep the weight in check, and the finish usually runs long and warming with lingering spice. Some oak influence, often in the form of vanilla, toast or a hint of baking spice, is common for Napa Zinfandel, though the exact oak regime is not specified for this bottle. At the table, the combination of ripe fruit and spice suits food with char, smoke and sweetness. Barbecued ribs, grilled sausages, burgers, brisket and smoked pork shoulder are natural matches, as are tomato-based dishes like baked ziti, lasagna or a robust pizza. Aged hard cheeses and herb-crusted lamb also work, while very delicate fish or light salads would be overwhelmed. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C), since a warmer pour can make the alcohol and fruit feel heavy. A short decant of 20 to 30 minutes, or simply an hour of air in the glass, can open up the aromatics and soften the structure. A large-bowled red wine glass gives the fruit and spice room to develop. As with most Zinfandel in this style, it is best enjoyed in its fruit-forward youth over the next several years rather than treated as a long-term cellar candidate.