Vacuum Wine Stopper

You can't buy small bottles of wine in Turkey. We are a family of two, so we buy everthing in small packages, but unfortunately not wine. Wines is almost always offered in bottles of 750 ml.

This is a problem because, you can't open a wine and put it simply in the refrigerator and continue to drink it all week. The taste changes significantly, especially after 2-3 days. There is a simple solution for this, which I discovered unfortunately very late.

This is a vauum wine stopper. Do you know how difficult it is to find it in Turkey? I found this one in France, in a souvenir shop of a monestery! I am sure that you don't have to go that far to find it, but I still bought it when I saw it in France. Just because, hmm, why not?

For those who don't know how this works, I'm going to try to explain it. The small part in the picture is a stopper. The bigger part is something like a pump. You set it on the stopper, and you move it as if you are pumping air in it until you hear a "click". You are actually taking air from the bottle.

You can open a bottle now, without worrying about whether you will be able to finish it or most of it will be wasted. You can trust that your wine will be safe for days, much more than 2-3 days, as long as you close it with the vacuum stopper. Just remember that you can't easily open the sopper if you vacuumed the air from the bottle.

Chateau Petit Bois (2003) Lussac Saint-Emilion

Chateau Petit Bois (2003) Lussac Saint-Emilion

Last weekend, we were invited to a barbacue party to celebrate a friend's birthday. Instead of wine, we brought a huge bottle of tequila with us. I forgot to take pictures of the tequila bottle, but I can assure you there is not much to talk about it :) It was my first time of tasting tequila, and I believe there is nothing to taste in tequila. It's salt and lemon that makes us think as if it has a taste :) Anyway, I don't think that people drink tequila for its taste.

Coming to our subject, the wine in the picture was one of the wines in our friend's mother's wine celler. We didn't ask for her permission, so I passed Chateau Margaux bottles and tried to choose a wine that she wouldn't notice easily when dissappeared :)

As I mentioned in my previous post, most of Bordeaux wines don't provide much information on their label. Therefore, I can't tell you about this wine's grapes or producer this time, but I'll tell you something else. Let's first start with the taste of wine. I tasted it without aerating and it had a nice but a little too strong taste, moderate tannin and medium body. Its color was a clear and vivid bordeaux as if it was a young wine, altough it was a 2003 vintage.

Aerator

Then I thought the wine would get better after a little aerating and I asked for a dekanter. Instead of a dekanter, my friend brought the device in the above picture. I saw it for the first time and honestly, I didn't believe first that it would work. In a few seconds, I was the biggest fan of this device! You pour a wine with sharp and intense taste through it and the wine that is filled into your glass is a well aerated, soft, and well rounded wine as if it was aerated in a dekanter for 20-30 minutes.

I couldn't understand how this thing works but it really works! This one is bought in UK and I saw that it can be bought from internet. Coming back to the wine, it is also worth to try, it was a very very nice, soft wine especially after we poured it through the aerator.

Chateau Brondelle 200?

Chateau Brondelle 200?

Unfortunately, I can't give much information about this wine since I didn't take any notes. I remember only that it was a very nice, round, and delicious wine from Bordeaux, France made of Merlot and Cabernet Sauvignon. I would remember more if I was the one who choose it from the menu.

We had this wine on a dinner in a very nice atmosphere with two persons that I love so much. In such lovely atmospheres, the wines taste much better :) but at the same time, since there are much more interesting subjects to cover, no one cares about tasting notes. Nevertheless, I would suggest that you also forget about the wine tasting notes but rather enjoy the nice conversation if you happen to be in such places with people you love.

Melen Papazkarasi Reserve (2006)

Melen Papazkarası Reserve (2006)

Papazkarasi is a local grape of Turkey which can be used as a table grape (to eat) or in wine making. It is still not very widely used in Turkish wines. I remember that I had once tasted Kutman's Papazkarasi.

Melen has described Papazkarasi as "forgotten prince of Thrace" and made a wine labeled as "reserve". They also wrote that the wine is "oak treated", from which I understand that the wine has been kept in oak barrales or something similar hapened during production process. For me, only the fact that they made a wine from this beautiful local grape was sufficient to glorify. Therefore, I didn't care much about what oak treatment meant.

I saw Papazkarası Reserve's 2006 vintage lying on the floor in front of Mania Gurme in Istinye Park (a shopping mall in Istanbul). I thought they wanted to sell all of them immediately since they believed the wine cannot age any longer. I grabbed a bottle at around $ 20.

I think 2006 vintage of this wine should be drank at latest in 2010! Altough I smelled a nice strawberry jam aroma on the nose, I couldn't feel any tannins, body or acidity when I tasted it. It felt as if the wine had fled away from the bottle and had left a light color and light taste behind. Considering that we cannot know in which conditions the bottle was kept since 2006, it is possible that there are bottles of the same wine in much metter conditions. This one was only our fate, not necessarily yours.

A Wine Journey to Anatolia

Resim yazısı ekle

Buzbag organized an event to rediscover the harmony of Anatolian cuisine with wine. Thanks to this event, we had the opportunity to follow the footmarks of wine from Eastern Anatolia to Hittites' earthenwares, from home made wines of Antakya to Buzbag on our tables in Kosebasi Restaurant. As Cuneyt Uygur, Manager of Kayra Wine Center, said, it was not a competition, it was rather a journey and Kosebasi's cuisine and Kayra's Buzbag wine accompanied us in our journey.

Buzbağ Emir-Narince 2010

This was a dinner which provided the proof for arguing against the belief that wine should be consumed along with Italian pasta, with French style foie gras, or with an almost raw but still soft piece of steak. Buzbag has discovered a way to bring people like me (who doesn't like kebap) to a kebap restaurant! They offered delicious Turkish food of Kosebasi together with Buzbag wines along with nice conversation about wine. The following wines were served: Buzbag Beyaz (white), Buzbag Klasik, Buzbag Elazig Okuzgozu, Buzbag Diyarbakir Bogazkere, and Buzbag Rezerv. All of these red wines are made of Okuzgozu (fruity and lively) and Bogazkere (strong taste and tannin) grapes of Elazig and Diyarbakir respectively. These are local grapes that can be used in both blends or variatals. As Cuneyt Uygur mentioned that it was a general belief that wines and food of the same region make good matches. So, it should be a wise choice to drink these wines with Anatolian cuisine.

Buzbag Emir-Narince

The first course was a cheese table offered together with Buzbag Beyaz. This is a very nice refreshing wine with citrus fruit aromas made of Emir and Narince grapes. Its acidity is moderate compared to most of the wines. It is both strong and delicate, as the names of the grapes suggest. It had a great harmony with tulum cheese (a Turkish cheese that is enchased in a skin in production phase). The white and yellow (kasar) cheeses did not match with the wine as much as tulum did.

I was a little surprized when the appetizers were served. I can eat any food with wine at my home, but I didn't expect them to be so assertive to serve gavurdagi, toros, abagannus and cig kofte on a wine event (these are all traditional Turkish food that contain significant amount spices, or at least garlic). I am not really fond of hot spices. Therefore I didn't even try to match cig kofte with any wine. I still give them credit for their courageous offer. The most interesting match for me was between abagannus (an appetizer made of eggplant, garlic and yogurt) and white wine. Buzbag Beyaz made the taste of garlic and yoghurt mildly sour.

Buzbag Klasik

Buzbag Klasik (2008), made of Okuzgozu and Bogazkere, was served together with these appetizers but I saved my expectations from this wine for it's match with the next, warm appetizers. When warm appetizers arrived, I knew that that was going to be a long night. I was almost full already! Buzbag Elazig Okuzgozu was served to our glasses. It is a lievely wine with red fruit and a little pepper aromas and medium body. I think it made the best match with icli kofte (a special kind of meatball with meat, nuts, onion inside and bulghur as a shell) and patlican sogurme (a warm appetizer made of steamed eggplant), which is normally not easy to match with wines. Humus (made of chickpeas and crushed sesame seeds) was much better with Buzbag Klasik.

Then it was Bogazkere's (my favourite) turn. They served Buzbag Diyarbakir Bogazkere together with Tarsusi Kebap and Pideli Saslik (these are kinds of Turkish kebap, the first made of minced meat and the second of pieces of meat). I was thinking that I don't like kebap made of minced meat but I had never tasted Tarsusi Kebap before! I loved it so much I ate all of it in a few seconds together with Bogazkere. Bogazkere's strong tannins resisted the strong and a dense taste of Tarsusi Kebap and maintained balance. Afterwards, they served Şaşlık Kebabı and I had never tasted it before too! It was so soft that I thought Bogazkere's strong taste is too strong for it, but I was wrong. They glided through my throath together softly.

Buzbag Reserv (2006)

In the meantime, the last emtly glass was filled with Buzbag Rezerv (2006). Similar to Buzbag Klasik, it is a blend of Okuzgozu and Bogazkere, but has also been rested in French oak for 24 months, so that Bogazkere's austerity becomes a little milder. It is a strong, bodied, balanced wine. Among chop-rib, kebap with eggplant and shish kebap, the wines best match was with shish kebap.

Lastly, the deserts were served. I have a long distance relationship with deserts, but this doesn't mean that I won't taste them at all. I tasted kunefe, semolina (irmik) with icecream, and pumpkin with icecream and crushed seasam seeds (tahin) respectively. I think kunefe was very good, considering that it didn't make me feel it was too much! Usually, semolina with icecream is very popular especially after too much eating :) but this time the semolina pieces were cold and sticky a little. Pumpkin desert was not as soft as it is usually, but it really melted in my mouth together with tahin and icecream. Therefore, it was my favourite.

Pumpkin desert

I hope that I could at least make you think about, that wine is not something unattainable, not something that is not for "us" but is rather for western countries, ant that Turkish cuisine is compatible with wine. I wish you discover the wines that you like to drink with your favourite food and you share the joy that I try to share with you in this blog.

Turasan Seneler Cabernet Sauvignon Merlot Syrah (again)

Turasan Seneler Cabernet Sauvignon Merlot Syrah 2008

I told you about this wine before. It is definately a wine that is worth to try. I didn't like it this time as much as I did previously though. May be this is because my expectation was too high.

This is a lively wine with very intense red fruity and spicy aromas, full body, and marked tannin. I think it needs to be aired for a very long time. I was not so patient and this is probably a reason for why I didn't like it this time as much as I did in my first try.

Corvus Blend No3 2006

Corvus Blend No3 2006

We had a dreamlike vacation in Bozcaada in the summer of 2010. I mentioned this vacation in one of the first posts of this blog as one of my steps going into the wine world. At the end of the vacation, we brough a few bottles of Corvus wines to home. The last one of those wine bottles was Corvus Blend No3 2006.

We bought this wine from Corvus's wine store, where they also have their production facilities, if I'm not wrong. I remember it was around $ 45. I knew nothing about wines and wine prices then, so, I thought that it was so expensive that we should expect a miracle from within the bottle :)

The person helping us to choose said that the best time to drink this wine would be 2011. We obeyed her and waited until 2011. Since we still don't have a wine fridge, we kept the bottle in a dark and relatively cool corner in our living room.

Corvus Blend No3 2006 is made of Cabernet Sauvignon, Syrah, Merlot, Malbec, Karalahna, Okuzgozu, and Cabernet Franc which all grown in Corvus vineyards in Bozcaada. It has rested in French oak barrels for 24 months, in bottes (I don't know what botte is. I would appreciate if someone could comment to this post and explain what it is.) for 2 months and in the bottle for 6 months. The bottle is very elegant and there is a legend written on the lable. 

Corvus Blend No3 2006

Corvus produces a Blend from the best grapes of the year and gives a number to each Blend. I have to admit that at the time I bought this wine, when I didn't know anything about wine or about Corvus, I read the list of the grapes on the lable and I thought "this grapes can't be good, if they were good, they would produce seperate wines from each of them" :) I still bought the wine since I was curious. Well, it turns out I was wrong.

It is a strong wine with dark burgundy color, raspberry and cherry aromas on the nose, medium body, strong tannins and vivid acidity. I tasted it after it rested about half an hour in a big glass but it was not enough. Then I left home and left the wine in the glass. When I came back 9 hours later, I smelled and tasted it again. I smelled a strong, earthy aroma and the wine's taste and tannins were almost as strong as they were 9 hours ago. I liked the wine, but I think it still carries characteristics of a ypung wine. I could like it more when it rested maybe for a few months longer  in the bottle.

p.s. The bottle in the photos is in a wine box which includes wine accesorries. The box will be the subject of another post soon...

Turasan Seneler Okuzgozu Bogazkere 2007

My dinner

Thi picture shows a dinner that I had alone a few days ago. This is a regular dinner when I'm alone. It is easy to prepare, and I love it when I cooked it myself. It also goes wel with wine. I usually drink whatever wine I'd like to drink, without considering whether or not it suits with the food. For me,the wine comes before the food or food & wine match :)

I had Turasan Seneler Okuzgozu Bogazkere 2007 with this dinner. I actually opened the bottle the day before and I did not like it, again. Previously, I had tasted Turasan Seneler Cabernet Sauvignon Merlot Syrah 2008 of the same group (of the wines that are indicated as exclusive on Turasan's website) and I liked it very much. That's why I was very surprized and dissappointed this time. I closed the bottle and put it in the fridge to give another chance to it the other day.

The other day, the wine rested in my glas about 30 minutes while I was preparing the dinner on the picture. I thought it was promising. After 15-20 minutes, I smelled and tasted it again. I noticed a little rotten egg. As far as  I know, this should be a sign of defect in a wine. I was surprised that nothing was wrong with the taste. I waited a little more and the smell was still there (or I thought so). I decided not to drink wine that night.

I grabbed my sneakers and took a walk on the seaside. I was too young to accept that a wine bottle can sometimes bring disappointment instead of joy and pleasure :)

Turasan Seneler Okuzgozu 2009

It is not easy to say that I didn!t like this wine, because some people put their time and effort in it. Besides, this is a gift to me from someone who visited Kapadokya recently, but i can't help it. I did not like it.

Well, this doesn't mean that you wouldn't like it. Just try to see whether you like it :)

ChinChin at Kitchenette

We will have the opportunity to order all Doluca wines in glass in Kitchenette restaurants between 2 June - 2 July.

I remember another similar fetival of Doluca when I visited Eskisehir, which is basically a university town in Turkey. All the bars were serving tons of beers to students, but I had the chance of finding a bar who was serving Doluca wines in glass. I ordered one of the red wines, but first, a white wine came. Than, they told me that they didn't have the wine that I ordered. At last, they served me another red wine.

So, this time, I have doubts that really "all" Doluca wines can be found in Kitchenette's. May be they mean that we can order in glass any Doluca wine that is in the menu. We'll see together.

By the way, I don't know what ChinChin means. Could anyone tell me?

A Movie Full of Wine: Sideways

Sideways

For the last two days, I wass pretty dazed because of a little fever and cold that caught me. So, I could not taste any wines, but I watched a nice movie with wine to tell you.

I left work earky yesterday since I wanted to go home and sleep. When I arrived home I realized that a new neighbour was moving and the voices of hammer and borer would not end. I did not try to sleep. Instead, I tried to watch tv, which I never do. After five minutes of trying, I gave up trying to find something to watch and decided to watch a movie that I first watched years ago: Sideways.

I'll try to summarize the move: It is the story of two men, one of them looking for women, the other for wine and silence only. They make a trip to somewhere in California for a few days and we watch their adventures in that trip. There is a lot of wine conversation, vineries and nice scenery to see in the movie. I should tell that there is a special focus on Pinot Noir, as if there are not any other grapesgrown in that area! (aren't there?)

When I first saw this movie years ago, I didn't know what wine is. This time, I knew about wine, but I was ill, so it did not carefully paid attention to details, but only the view of the scenery was enough reason to watch it till the end.

If there are really so many vineries in California, where you can call by and taste so many wines, I will definately go there one day!

p.s. For those who are curious, I feel better today.

Terra de France - Pinot Noir 2008 - Again

This wine is actually the same wine as the wine here. However, my impressions of the two different bottles of the same wine are very different. When I first tasted Terra de France Pinot Noir 2008, I loved and admired it. The second taste, however, was a real dissappointment for me.

If I did not open the bottle myself, I would doubt whether it was a Pinot Noir or even a wine of Terra. I don't remember when and where I bought the wine, so, I'm not sure whether it is the environmental conditions in which the wine was maintained, or it is my mood, that caused the bad impression. 

It was probably the latter. When I first drank this wine, we were at dinner our with my husband and with a friend. The wine was very nice and I guess the ambiance contributed to it. When I drank it for the second time, I had a very busy and tiring day behind and I did not really feel like drinking wine.

I took my lessons. First, pay attention where you buy the wine and how you keep it! Second, don't waste beautiful wines when you are too busy or exhausted! Third, considering that the wine is an alive thing, don't be rude and better don't touch it if you are too tired to pay attention to it! 

So, these are what I've learned today. I wanted to share it with you. If you are interested in tasting notes about Terra Pinot Noir, you can find it here.

Wine & Dine with Isa Bal

Wine & Dine event of Kayra was very special this time. In addition to enjoying an early summer evening in the garden of Mimolett with Kayra' wines and a delicious dinner from Murat Bozok's kitchen, we had Isa Bal and his conversation on wine & dine at our table.

I'm not sure which was more worth to tell you. The modest comments of Isa Bal, or Murat Bozok's low profile presenting his masterpieces as if they were regular dishes. I'm just going to tell you a few things briefly without boring you. 

Firtly, I'd like to mention that I think that anyone who witnessed the harmony of Kayra Vintage Chardonnay with a soup (jerusalem artichoke soup with vanilla) would not have a problem anymore in believing that wine can get along with any kind of food.

After the soup and asparagus salad, I tasted the Foie Gras, which is something highly glorified by French people, but is definitaly not my kind of food. It was too oily for me. (Still, I put it on a piece of brioche -meaning butter-bread, I guess- nicely and took a picture for you.) Similarly, the Hungarian Tokaji, which was included in the menu on Isa Bal's suggestion, was not my kind of wine, it was too sweet for me. However, when I tasted these two together, I can tell you that it was clear to me why sommeliers are important persons. The intense and sweet taste of the wine swept away the strong smell and oily feeling of Foie Gras. This must be what they call harmony!

Isa Bal mentioned that Tokaji did not always have to be so sweet. The wine we drank was a wine made of grapes picked up one by one. On the bottle, the expression 6 puttonyos was written. This means that 1 liter of the wine contains 150 gram sugar. If you happen to buy Tokaji, you may see the expression saying 3, 4, 5, or 6 puttonyos. For instance, 5 puttonyos means that there is 125 gram sugar in 1 Liter of the wine.

Lastly, I'd like to tell you about the main dish of the dinner, a veal steak (antrikot). I'll be s hort and to the point. If that unbelievably soft and artless looking food was a veal meat, what were the things that we had been buying from the butcher and cooking at home?

Without digging in this subject deeper, I am ending my post here wishing to have further dinners at Mimolett with wine and joy.

DLC Moskado 2008

If you'd like to drink an aromatic wine that smells like a sweet, flowery perfume, you may try Doluca Moskado, which is a medium dry wine made of Muscat grapes. As soon as you pour the wine into the glass, it smells so aromatic that you want to taste it immediately.

May be because of the sweetness, the acidity of this wine doesn't bother me at all. It flows through the throat with a sweet and chilly softness. Its a orange like sweet smell won't leave you while you drink it.

Kayra, Terra Italia Barbera D'asti 2006

I was going to meet with a friend and with my husband after work. Since I was the one, who was expected to leave work latest and whose office was the farest, the others were waiting for my call to get organized. Following a series of surprising developments, I was surprisingly done with work at 4 p.m. I was as happy as a highschool student whose afternoon classes were cancelled in the last minute.

I organized everyone immediately and we were sitting on a restaurant near to Bagdat Caddesi around 5 p.m. I took a quick glance at the wines in the menu and chose Kayra Italia Barbera D'asti 2006. For those who don't remember what is special in Terra, I suggest to read here. For those who are surprized that Italian wines are mentioned in this blog, I suggest to read here.

Barbera is the second most widely produced grape in Italy after Sangiovese and the second most significant grape in Piemonte after Nebbiolo. You may see here were Piemonte is. Asti is the name of the area where the grape is grown. There is also Barbera D'alba, produced in Alba, but it is not the subject of this post. Our subject here is Barbera D'asti.

Terra Italia Barbera D'asti 2006 is a fairly nice wine with a relatively light red color, intense fruity aromas and full body. I have previously tasted a few wines of Terra and I liked them all. I liked this one too, but this is not one of the best Terra wines that I've tasted. On the other hand, I believe Barbera will climb up in the list of grapes in my mind in time. We'll see it together.

Sevilen Syrah 2009

A few days ago, I felt like shoping for the kitchen when I was on my way home. So, I went to Migros (a supermarket chain). After I put a few onions and kiwis to the basket, I thought that it was enough for healthy food and I grabbed the beauity in the picture :)

I tasted Sevilen's wines in Kanyon Wine Tasting Days in November for the first time. I loved them all. The wines that I tasted there were surely more special wines made of high quality grapes, compared to the one in the above picture.

Sevilen Syrah 2009 has a dark burgundy color, medium-full body and a solid, round taste. As I drank it for three consecutive days at dinner with no complaints, I don't want to be unfair, but I would expect more fruity smells and a more complex beauty from this wine.

In fact, this was my mistake. It is better not to expect too much from the wines that can be bought from supermarkets around $10. There can be suprisingly nice wines sometimes, but as I just mentioned, those are just surprises.

Kocabag Emir

Emir is a local grape growed in Kapadokya. It is a white grape with intense flavor. Kocabag, on the other hand, is a wine producer located in Kapadokya. 

I didn't have any idea about Kocabag when I saw the wine on the shelf for the first time. It was the name of Emir, which caught may attention. I also found the bottle and the label very beautiful.  

I guess as the sun shows itself more and more in these days, I started to incline towards more refreshing wines. I chosed Kocabag Emir with this expectation and it proved to be a good choise. I did not pay attention to its age, but I noticed later that it was produced in 2005 and bottled in 2008. It has a light yellow, golden color and a very intense flavor. Its acidity is not very high, which is ideal for me.

I ate chickpeas cooked with veal and macaroni with cheese alongside this local wine. All these being local, it sound like a national anthem but I did not mean it. I just thought that there was not need to Italian macaroni just because there is wine to drink. It was just fine with Turkish foods I mentioned..

2. Kanyon Wine Tasting Days

This event was organized in November for the first time. I enjoyed it and also wrote about it here. The second organization of the same event will be on 13, 14 and 15th of May, again in Kanyon Shopping Mall, Istanbul.

This is an event where Turkish wine producers offer their wines for tasting. You may taste wines, attend wine conversations and enjoy your time however you like. You may find the schedule of the event here.

Sensi Cupido Toscana Sangiovese 2006

The subject of today's post is probably the first Italian wine that I have ever bought. I bought it since my husband wanted to buy an Italian wine.

I know that Italy is number one in wine production in the world. However, whenever I read something about Italian wines, the emphasis is on their lively acidity, which reminds me white and rose wines. Since I like red wines with less acidity, I have always approached Italian wines with a little prejudice before. I admit that this was surely a mistake.

So, I want to write about this wine which I tried giving up any foolissh prejudices. This wine is made of Sangiovese, which is a significant grape type in Italy and contributes many kinds of red blends produced in Italy. It is stated on the producer's website that this particular wine is made of 100% Sangiovese, which is interesting to me since most of varietal wines include a small portion of a second type of grape. 

I guess the length of the wine's name has attracked your attention, too. Sensi is the name of the producer firm. Sangiovese is the grape and Toscana is one of the most important wine growing areas in Italy. Cupido is a reference to the Cupid, God of Love. 2006 means that the wine is made of the grapes harvested in 2006.

I noticed the pale and transparent tily red color of the wine when I poured it into the glass. I tasted it immediately of course as usual. I think this wine did not need much decantation.

Cupido Toscana Sangiovese 2006 was a really nice wine with a medium body, a little spicy and fruity aromas, less acidity than I expected and more tannins than I expected. Vanilla and tobacco are mentioned on the label of the bottle, but unfortunately I couldn't notice them.

Gallo Turning Leaf Zinfandel 2003

Zinfandel is a red grape that is widely produced in California. It can grow in other regions too, but California is the first place that comes to the minds when Zinfandel is in question. I just learned from Garova Gunlugu that it also grows in Karaova, Bordum - Turkey.

I tried Zinfandel before once, but it was my first time and I ordered it in glass in a restaurant. Therefore, I did not want to make strong judgements about it. This time, I was sure that there is a taste in wines of Zinfandel; a taste that I don't really like. I can't describe exactly how it is, but I can tell that it tastes like caramelized onion, is also a little salty and is rather felt around the outer end of the tongue.

Specifically for Gallo Turning Leaf Zinfandel 2003, I can add that it is a little fruity, moderately acidic wine with a strong body. I don't want to lead anyone to a positive or negative conclusion. Let's just say that I did not like it for now, but this doesn't mean that I would not give another chance to Zinfandel.