Pour & Explore Zinfandel, A Wine Win in Traverse City, a Filled to the Brim Half a Glass and More in This Edition of Woody’s Whine!
By Woody Mosgers
woodywine@aol.com
Writing from the edge of the Russian River in Sonoma County
“l like the “Whine” because it’s about good food and drink and has interesting tidbits.” MarMar
Pour & Explore Zinfandel
Next to Cabernet, Zinfandel is my favorite red wine and frankly we drink more of it than we do Cab as Zinfandel goes with so many more types food and Cabernet is really the big wine to drink with grilled meats.
So we were quite happy that the July edition of the Pour & Explore tasting series featured Zinfandels in one of the more lovely and attractive settings in the Sonoma Valley – St. Francis Vineyards.
I began my post tasting discussion with noted sommelier and event host Chris Sawyer to get his thoughts about how many of the top end vintners who produce Pinot Noir, Chardonnay, and even Cabernet also produce excellent zinfandels.
“Zinfandel producers here in Sonoma County have such a great reputation for producing high quality wines, in fact there are certain brands here tonight that are just as popular for their Pinot Noirs as they are for their Zinfandels,” Sawyer notes, “and look at Seghesio, the Wine Spectator has called them out as the top wine value for the money as a result of their great Zinfandels.”
“We’re celebrating the 200th anniversary of the first crushing of grapes in Sonoma Valley and in fact anywhere in Northern California and by the way Zinfandel is the state grape of California and I believe one of the greatest grapes in the world.”
To Sawyer’s point regarding high quality wineries that produce Pinot Noirs and other varieties and also produce Zinfandels we were impressed by the William Selyem wines as noted for their award-winning Pinot Noirs who also offer a rather tasty Zinfandel.
The Sanini winery grows grapes and bottles three top-end Zinfandels along with six other red and white varietals.
Here are some thoughts and recommendations about recent Zinfandel harvests and recommended bottles. Wine Spectator
The best ‘22s have both jam and juiciness and are generally more approachable in their youth. The 2023s could not be more different. The groundwork for the latter season was laid in December of 2022, when a series of large storms put an end to California’s drought.
Consumers can always depend on Zinfandel to provide good value, and this year five wines stand out. Carol Shelton Zinfandel Mendocino County Wild Thing Old Vine 2022 (92, $20) is easygoing but has pizzaz, while Pedroncelli Zinfandel Dry Creek Valley Mother Clone 2022 (92, $24), supple and brambly, offers raspberry and licorice notes. Cline Zinfandel Contra Costa County Ancient Vines 2022 (90, $16) boasts jammy, fruit-fo
rward character, while the Ancient Peaks Zinfandel Santa Margarita Ranch 2022 (89, $22) is a snappy, briary red, and the St. Francis Zinfandel Sonoma County Old Vines 2022 (89, $22) is generous and zesty in style.
“We started picking (2023) almost a month later than in 2022, Commented Katie Madigan, head wine maker at St. Francis, “Zinfandel does really well in these cooler vintages because it gets a chance for those flavors to kind of layer up,” Madigan says. “The ‘23s might not have the weight of the ‘22s, but they have this finesse, this palate length and this oily texture that I think is really easy-drinking for the consumer.”
Old Mission Peninsula MI. Wineries Prevail in Legal Battle
We spent a good part of many of summers during 30 years of living in Chicago around the corner of Lake Michigan visiting Michigan wine country first in the very accessible southwest region of New Buffalo and St. Joseph, the Round Barn and Lemon Creek were regular stops for us and then taking in the most interesting and enjoyable Traverse City region.
So I share the following development as a victory for the Michigan wine industry and add my “Way to Go!”
The wineries of the Old Mission Peninsula Wine Trail (OMPWT) have emerged victorious in their long-standing federal lawsuit against Peninsula Township. The court’s decision reaffirms the wineries’ constitutional rights and marks the end of a 16-year battle that challenged restrictive zoning ordinances which had unjustly hindered their operations. The court awarded almost $50 million in damages to the wineries to compensate for the profits lost from unconstitutional and unlawful ordinances.
The wineries, a cornerstone of the local economy they, are vital contributors to the community, supporting regional agriculture and employing hundreds across the Old Mission Peninsula. The wineries firmly believe in protecting and preserving local agriculture and this commitment will only strengthen as they move ahead.
“This result helps clarify rules we have sought to understand for years, allowing us to continue building our agricultural business on legally approved foundations,” shared Marie-Chantal Dalese, CEO of Chateau Chantal Winery. “Now, we seek to move forward together with our neighbors in a way that continues to preserve agriculture and recognizes legal business activities.”
For more information:
Old Mission Peninsula Wine Trail, https://www.ompwinetrail.com/
Half a Glass
Fast Food Chicken Sandwiches are Still a Hot Deal
Chick-fil-A has the highest reviews for chicken sandwiches in the industry, according to Yelp. New data finds that searches overall for “chicken sandwich” are up by 125% compared to 2019.
A new report from Technomic Ignite also finds that the demand for chicken sandwiches has continued, while the product itself has evolved as operators add sauces and other ingredients, such as blue cheese, house made pickles and sesame potato buns.
Chicken sandwiches remain the most offered and sold sandwich on both limited-service and full-service menus, Technomic reports. To illustrate their evolution, Buffalo chicken sandwiches are among the fastest-growing menu items in the full-service segment.
These are the top five chicken sandwich chains with the highest consumer reviews:
1. Chick-fil-A
Chick-fil-A has relied on its signature sandwich to generate strong and consistent growth throughout the past several years. Customers are attracted to the product’s simplicity and consistency, as well as the chain’s customer service.
2. Dave’s Hot Chicken
One of the fastest-growing chains in the industry had a 57.2% year-over-year sales increase in 2024. Dave’s, is applauded for its variety of heat levels, as well as its tenders, pickles, and slaw.
3. Raising Cane’s
Surprisingly the chain is known for its chicken fingers, however, Yelp users post rave reviews for the tenders tucked into a sandwich with lettuce and Cane’s signature sauce.
4. Shake Shack
The Shack generated positive reviews for its crispy chicken breast, lettuce, pickles, buttermilk herb mayo, and potato bun.
5. Popeyes
Popeyes continues its momentum from its 2019 launch which ignited the so-called chicken sandwich wars. Fans praise the chain’s buttery brioche bun, crispy breading, and spicy mayo.
Note: McDonald’s was #10.
Nation’s Restaurant News
Wonder what Greg Baise likes?
Advice on the Best Way to Order Wine at a Restaurant
Whether you’re a wine newbie or a regular who always gets a bottle or two, the real question is – what do you want to get out of the meal—and yes, how much you want to spend—a good restaurant will have a sommelier there to help you out, with no judgment at all.
Describe What You Like
“The single most important thing to know about wine is what you like… name a couple of specific wines that you love and I’m going to be able to find a wine for you. And please don’t hesitate to tell me how much you want to spend.”—Dan Davis, wine director, New Orleans
“The best thing to do is figure out one descriptor for what you enjoy about wine, whether it’s ‘I usually drink Cabernet’ or ‘I’m looking for a fresh white.’ You don’t need to know a lot—all you need to do is describe—even a little bit—what you like, even if it’s just ‘I like white wine.’”—Emily Nevin-Giannini, beverage director Barcelona
Talk About the Food
“I find a great place to start is to let your sommelier or server know what you will be enjoying for your meal. That way, the staff can expertly guide you in deciding what will complement the cuisine best. I also encourage our guests to be comfortable regarding budget. —Sydney Fusto, wine director, New York City
Wine Spectator
There’s a Simple Rule to Make Wine Taste Better With Food
Make sure the acidity in your glass is higher than on your plate.
Case in point: the timeless combination of fried chicken and Champagne. Champagne, at approximately 2.5 pH, has a much higher acidity level than a Chardonnay or a Sauvignon Blanc, which both hover at around the 3.3 pH mark — making Champagne pair incredibly well with fried chicken and other fried foods, most of which are typically low in acid but high in oils and fats. Think: french fries, kettle chips, and all manner of fritters. (Note that the lower the number, the higher the acidity.)
Similarly, high-acid white wines — like Albariño, Sauvignon Blanc, Riesling, Chablis, and Gewürztraminer — work beautifully with low-acid, fat-forward dishes, as do high-acid reds such as Barbera, Chianti Classico, and Gamay.
“When I’m thinking about different pairings across the board, the wines that have the most acid are sparkling wines,” says Amanda McCrossin, a certified sommelier.
“You should be feeling the acidity through salivation — that’s how we measure it professionally.”
The same phenomenon that causes these acid-focused pairings to work is also behind why so many of us love to dip fried foods in ketchup, barbecue sauce, honey-mustard, or even Chick-fil-A sauce — all of which are vinegar-based. “Why do we do that? Because French fries are fried and we want some vinegar to cut that,” says McCrossin. “This is exactly what we’re doing with fried chicken and Champagne. You’re basically just using Champagne as a sauce.”
“When we’re talking about fried foods, we’re talking about super low acidity — we’re talking about dishes that really want acid. “I’ve sat with a bucket of KFC and I’m like, I need a Coke — because soda is a weak acid. And you want that acidity — that’s why fried chicken is delicious with soda – but Champagne is obviously better.”
“There is this thing across the wine industry that we know as ‘Pork and Pinot,’” McCrossin says of Pinot Noir, which are classically lower in tannins and higher in acid. “When people ask me, “What should I pair with ham? What should I pair with roast pork?’ The answer is always pork and Pinot. Never forget it. Whenever you’re confused about something pork, go with Pinot. That’s what works.”
Food & Wine
Trump’s War on Parmigiano Reggiano Cheese
In April, Trump imposed an additional 10% tariff on European imports, raising the total duty on Parmigiano Reggiano from the longstanding 15% to the current 25%.
So it was notable — if not a little theatrical — when the Parmigiano Reggiano Consortium issued a press release in July reminding the world that, tariffs be damned, the United States remained its single largest export market. In 2024 alone, more than 16,000 tons of Parmigiano Reggiano was shipped to the U.S., a 13.4% increase over the year prior. And American retail sales are up 9% in the first four months of 2025.
The implication was clear: Americans still want their Parm.
“Parmigiano Reggiano is not in real competition with U.S.-made parmesan,” he said. “It represents less than 8% of the hard cheese market and sells at nearly twice the price. American consumers who choose Parmigiano Reggiano are making a conscious, informed decision.” He added that increasing tariffs wouldn’t bolster domestic cheesemakers so much as penalize Americans already willing to spend a little more for something distinct. “Everyone would lose.” said Nicola Bertinelli, president of the Parmigiano Reggiano Consortium.
Salon
And the Best Cheese in America Is…Canadian—again. Quebec’s Fromagerie La Station won top honors at this year’s American Cheese Society competition for its Alfred Le Fermier. This Alpine-style raw cow’s milk cheese has a yellow-orange hue on the rind and carries notes of flowers and hazelnuts. The farmstead creamery also earned Best in Show in 2024 for its Raclette de Compton au Poivre: a raclette-style melting cheese with a pink peppercorn line running through the center
Culture
We recently had the opportunity to sample and purchase magnum size bottles of Woodenhead winery Pinot Noir – not something you get to do every day. But even more special was the vintage years we got to choose, 2004 and 2008. They are stored waiting for a fellow’s birthday later this month.
That’s my Whine and I could be wrong…
What qualities in a person make a good chef? “Passion is most important. I stay on the customer’s side. Hot food has to be eaten hot. Cold food has to be eaten cold. I like to keep the quality of food simple, clean, tasty and beautiful.”
Chef Nobu Matsuhisa owns 50 Japanese restaurants around the world
WSJ
A recipe for – Italian Special Grilled Burger and a recipe for Grilled Salmon in a Mustard Seed Crust are in fact right here. Enjoy!
Woody Mosgers, cooks, custom caters, writes, drinks, matches wine and food and offers wine country tour information and planning in Santa Rosa Sonoma, CA.