Attributes:
|
| Producer: |
Simi Winery
|
| Region: |
Sonoma County, United States
|
| Varietal: |
Rose
|
| Bottle Size: |
750 ML
|
2006: CGCW Rating: 83
|
| Body: |
full-bodied
|
2006: WineEnthusiast Rating: 83
|
| Flavors: |
rose, stony
|
| Fruit: |
ripe
|
Food Matches:
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| Cheese:
|
Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar |
| Fish or Shellfish:
|
Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad |
| Herbs & Spices:
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Anise, Fennel Seed, Tarragon, Ginger |
| Pasta & Grains:
|
(Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles |
| Poultry & Eggs:
|
Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey |
| Red Meat:
|
Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce |
| Sauces:
|
Oil-based Sauce |
| Vegetables:
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Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew |
Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
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