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POSTED: Monday, Jun. 29, 2009

Fire up the barbie and grab a bottle of zin

Zinfandel would have to rank at or near the top of the list of my favorite red wines for the summer.

There's a lot to like about this varietal. It's generally bold, flavorful, spicy, and an all-around fun-to-drink wine that pairs well with just about any food you can throw at it.

Barbecued meats and vegetables go particularly well with zinfandel, and with the outdoor grilling season in full swing, this is the perfect time to enjoy a bottle at your next meal.

A few recommendations include the Maryhill Winery 2006 Zinfandel (about $18). This big, dense zin made from Columbia Valley grapes is brimming with dark berry and black cherry flavors and undertones of pepper and spice. The wine's high alcohol content comes off as a bit hot, but it's a minor flaw that can be easily overlooked by the abundance of beautiful fruit that balances out the package.

If you like your zins a bit less intense, the 2006 Cardinal Zin (about $20) may be the perfect wine. Made from 100-year-old California vines, this zinfandel has considerable polish and depth. Flavors of blackberry and plum are prevalent throughout, without being cloying, and a touch of toasted vanilla provides a nice, well-rounded finish.

I tried this wine with a pulled pork sandwich with barbecue sauce and it was terrific, and could just as easily be matched up with a host of other foods, including lamb, ribs or grilled chicken.

Finally, the 2007 Seven Deadly Zins (about $17) is another California zin that will keep you guessing with its wide array of flavors. The first time I tried this wine it was dark and seductive, with touches of blackberry and blueberry and a slightly smoky finish. When I revisited it later, brighter fruit flavors of cranberry and raspberry were much more prevalent.

So how will my tastings compare with yours on this chameleon-like wine? Like two versions of the same incident, the truth probably lies somewhere in between.