You may be familiar with one of the best-selling California red wines on the market, The Prisoner, created by The Prisoner Wine Company.
But The Prisoner Wine Company—named for the iconic wine originally made by founding winemaker Dave Phinney—makes much more than just The Prisoner red wine. Indeed, The Prisoner Wine Company produces a wide range of red and white wines, and even a Rosè called Syndrome.
If you’re looking for a versatile, delightful wine to serve on Thanksgiving – or any other time, for that matter – I would strongly consider Saldo 2018 California Zinfandel ($31.99), a terrific Zinfandel from The Prisoner Wine Company.
According to the winemakers, Saldo means “here and there” in Latin: “When you’re from “here and there” (that’s what Saldo means in Latin), you don’t need to be from one, single place. That’s the funny thing about expectations—they’re made to be broken.” Saldo is certainly from “here and there.” The grapes are sourced from California’s renowned Zinfandel regions including Dry Creek, Sierra Foothills, Sonoma Valley, The Talmage Bench in Mendocino, Lodi, and the Moon Mountain District of Sonoma County. “Some of our carefully selected vineyards include Mattern, Aparicio, Teldeschi, Grist, Taylor, and Bismark Mountain Vineyard,” say the winemakers.
“I’m fascinated by the history of Zinfandel in California. The old vine vineyards and the generations of families dedicated to growing and preserving these historic vines makes Zinfandel a truly special variety,” says Saldo winemaker Crissy Wittmann.
The 2018 Saldo vintage is 85% Zinfandel, and a 15% blend of Petite Sirah and Syrah. Saldo is aged in a combination of French and American oak barrels, 25% new. It is a robust, extracted wine with bold berry flavors and hints of chocolate. The aromas are rich: black pepper, cherries, anise and spices. This is a wine with lots of length and soft tannins – a perfect pairing for your holiday turkey and other dishes.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website
[envira-gallery slug=”food-logos”]
