Zapped at the Fort

OK When you go to the ZAP Grand Tasting at Fort Mason you must restrain yourself! Really. If you don’t you’ll wind up with pictures like this..

Restraint, and patience my friends. Restraint and patience.

So, let’s start from the beginning shall we? “Zapped at the Fort” (as we like to call it here in the City) has been going for 17 years! I trust they counted, because I know I can’t. But seriously, I’ve been here for 16 of them and I’ve never been! What!!?? You might rightly exclaim? The man whose website has Zin right in it?



So this year I finally took my tuchas down to Fort Mason and found out what it’s all about. I mean, how could I rightly call myself a zinhead if I didn’t? I also joined the Zinfandel Advocates and Producers. I might not be a producer, but I’m definitely an advocate, er, perhaps a zin-vocate? If you just go with the General public it’ll set you back $59 ($69 if you show up day of, or $49 for ZAP members. huzzah!) At the Grand Tasting there are no wine sales, and now I know why. Over 275 wineries pouring, and I mean pouring, and pouring… and pouring. It’s like two giant warehouses as an open bar! So one has to have a plan, AND restraint. I planned only to try wineries whose labels I had not sampled before, and I took my camera so I could take pictures of only those wines that made me say wow.
So you show up pay your entry fee, get your ticket, etc. No big thing there. For this tasting festival ZAP has procured both of Fort Mason’s very large pavilions, the Herbst and Festival Pavilions.



Just how many people show up to this event?
Well, a lot. A lot a lot.



But rest assured, the festivities are not about just sloshing the Zin. Well, OK, they are, but as I made my way through the throngs I passed servers in tuxes passing out mini baguettes, whole loaves of bread, just to keep you from getting too sloshed, and then I almost tripped over one of many cheese tables. Yes, you must eat! Actually, you have to, or you’ll burn out your palate so fast you’ll never remember what you’ve tasted.



So these are some of my favorite Zins from the Festival, in no particular order. Now remember, I was only taking photos of the wines that I wanted to remember, to actually seek out and purchase. Now while there are only 5 listed, I must have tried... 20? 30? Whew. (Hi sweetie, uh, can you come and pick me up? Yea, at Fort Mason.)


Brown 2006 Napa Valley: the most elegant of all I tasted. Slightly dry on the finish, silky, a little clove and chocolate, very balanced, no one character jumped out and it continued to deliver subtle surprises as I swirled and sipped. Thank you sir, may I have some more? Highly recommended for those who think Zin is “too strong” (you know who you are).






Charter Oak 2005 Sonoma, Monte Rosso Vineyard:
Explosion of anise on the nose, big fruit, not too dry. A slightly aggressive Zin, but not without rewards.

Hunt 2002 "Old Vines": a great Paso Robles product (click on the word to go to my entry on Paso), lots of jammy fruit, touches of spice and just enough dry on the finish to make you want another swallow.
I have become a real Paso cheerleader. Right now I’m in two wine clubs, and they're both in Paso Robles (Linne Calodo and ZinAlley). The area produces some very exciting wine from an area that is also filled with some real “character.” Those kind of producers who have an idea and they don’t much care about popular opinions. Look for Paso products for great bargains on really terrific wines. Some other labels to search out from this area are Turley, Zin Alley, Norman, L’Aventure, Linne Calodo.


Tin Barn 2005 Russian River: this one made me stick my glass out a second time. I didn't even ask, I just wanted more.. now! Exceptional classic Russian River Zin. Lush mouthfeel, firm fruit, but elegant and slightly dry finish. Some people I know complain about the "dry finish" of red wines (dry is often confused for tannic acid). Tannins are what grab your throat, or when you get heat in the back of you mouth. Dry is just that, a dry feeling over the sides of you mouth, and when not overdone it leaves you wanting more, it teases and entices you. Tin Barn definitely entices. Gimmie!



Ottimino 2004 Von Weidlich vineyard, Russian River: For serious Zin-heads only! Wow! Big and powerful, very dry finish, but tannins were almost non-existent. Fruit is more berry-like and there's no getting around it. This would be terrific with a classic steak au poivre. Somewhat aggressive, but in a good way. Like in a black leather, Russ Meyer, beat-me whip-me kind of a way............. if you're into that kind of a thing.


No, I did not get to all of the 275-plus wineries represented, so I'm sure there were many more worth getting your hands on. Wines from Dashe (still a big big favorite of mine), Rosenblum, Dry Creek Vineyards, Tablas Creek... all worth seeking out. It'll take another trip next year, or three, to get through them all. So if you don't know Zin start here and keep expanding your search. Find somebody in your local store who loves Zin; not the one who just goes to the first thing on the shelf, but the one whose eyes get all gooogly when you ask for their favorite. Ask them and don't be afraid to say "nothing over 12 bucks" (or whatever you limit may be at the moment). Happy exploring, oh, and get some steaks while your at it.