The wine tasting event was great, though I didn't hear of anyone finishing their plate. It was so much fun, I'm already thinking of the next one. (I have some pistachio crackers that I forgot to serve). It took me quite some time to select ingredients (either to think of them or browse in the grocery at 6 a.m.). Every time I started on a new ingredient, I washed the cutting board, knife and my hands; I must have washed my hands 45 times.
Both Joseph Swan Zinfandel wines from Zeigler vineyard had similarities, the terroir coming through. The 2011 had more fruit, which is my preference, but the 1996 still had fruit and was more complex, which is DH's preference. Once the winery owners, Rod Berglund (winemaker) and Lynn Swan Berglund, came to dinner and brought a 1966/67 Zinfandel from one of Joe Swan's first vintages and IT still had a little fruit! Rich, fruity California Zinfandel is hands down my favourite wine and Joseph Swan (in Sonoma) is my most favourite vintner (I have a few favourites 😄).
So, what should we do for the next wine food Zoom event?
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Edit: With early morning cognition, I realized the above was a misstatement: my kitchen is not sterilized, so every time I touched something other than the knife or cutting board, I washed my hands again (which turned out to be amazingly frequently). When I changed ingredient, I washed the knife and sometimes the cutting board.
