Somebody should pass a law against residual sugar in Zinfandel, especially when it's made from grapes as obviously good as these. Sugar masks the exquisite berry, tobacco and earth flavors. Sugar also accentuates tannins, making them tougher and grittier. Until there's such a law, all we can do is hope.
Somebody should pass a law against residual sugar in Zinfandel, especially when it's made from grapes as obviously good as these. Sugar masks the exquisite berry, tobacco and earth flavors. Sugar also accentuates tannins, making them tougher and grittier. Until there's such a law, all we can do is hope.
Somebody should pass a law against residual sugar in Zinfandel, especially when it's made from grapes as obviously good as these. Sugar masks the exquisite berry, tobacco and earth flavors. Sugar also accentuates tannins, making them tougher and grittier. Until there's such a law, all we can do is hope.
Somebody should pass a law against residual sugar in Zinfandel, especially when it's made from grapes as obviously good as these. Sugar masks the exquisite berry, tobacco and earth flavors. Sugar also accentuates tannins, making them tougher and grittier. Until there's such a law, all we can do is hope.