Wine of the Week: 2009 Tres Sabores Por qué No? Zinfandel Blend, Napa Valley

Sometimes when you pour all of the ingredients in your pantry into one pot, the result is a college student cook level mess.

Other times, it’s utter brilliance. Randomness with a little bit of educated guessing can lead to unexpected delights. That is the case with Julie Johnson’s creation of the Por qué No? red blend at her Rutherford winery Tres Sabores.

2009 Tres Sabores Por qué No?

Tres Sabores is best known for its nuanced, almost elegant yet rustic zinfandels. So it’s no surprise that among the quartet of varietals in this blend, zinfandel figures most prominent. Cabernet sauvignon adds some fruit to the equation, with some petite syrah, and as Johnson puts it, “a dollop to serve as the cheerleader” of petit verdot to round out the blend.

With this still being a young wine, there are very few tannins and the structure is pleasingly light. It would be perfect with any barbeque or tender braised pork shoulder, or I could even imagine a rack of lamb with a mint sauce going well.

Johnson likes to say “why not?” and hey, why not try to experiment with various equations of grapes to add to something this intriguing? It’s not as romantic as the superb zinfandels here, but I don’t need to shrug my shoulders and question myself when having this wine.

Published by trevsbistro

Exploring the globe in search of what gastronomy means in the homes, restaurants, wineries, breweries, and distilleries that help make each day a little brighter and delicious for us. What makes a certain dish or certain cafe particularly successful? What makes poutine an iconic dish of Québec and cioppino the same for San Francisco? À la santé! Let's learn, discover, and of course, enjoy some wonderful meals together!

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