Zinfandel, my nemesis grape that people seem to love to drink while roasting in the sun and eating roasted food, does have a place in summer: when it’s blended with Pinot Noir and Syrah. Never in my life would I have thought someone would blend Pinot Noir with either Zinfandel or Syrah, but the folks at Sokol Blosser must be mildly insane or wildly experimental. The wine born from this madness is the Meditrina. It’s charming, whimsical, slightly adorable label pretty much sums up what it’s like to drink this wine: unadulterated, old-fashioned fun. I highly recommend chilling this red down a bit. I’d stick it in the fridge for an hour, and then wash down a cheeseburger fresh off the grill with some Meditrina out of a rocks glass.
I Will Accept Zinfandel as a Small Percentage of a Red Wine to Drink at an Outdoor Summer BBQ
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