You can taste the Primitivo grape's relationship to Zinfandel in wines like this one, which bursts with mixed berries and black pepper. It's a soft, easy quaff, with juicy acidity and just enough ripe tannin to give it shape in the mouth. A sure hit with pizza or pasta.
Sarah E. Daniels
Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.