376806 Fri Mar 02 16:35:32 -0800 2007 4 34 Wine 0 2347218 I've noticed alot of attention to Russian River Zins lately. I went to the Gold Country recently and loved some of those Zins, especially around the Shenandoah Valley area .Could someone talk about the wines and the differences of both areas? Thanks, Cerise Fri Mar 02 16:35:32 -0800 2007 42334 Cerise 37 1 2347418 As with all generalizations, there are exceptions. RRV Zins are generally more elegant, more "claret-like" when produced with reasonable alcohol levels (say under 14 percent) and can be truly outstanding, IMHO. When overripe and higher in alcohols (say 15 percent and above), they become all about jammy fruit, power and can "steam-roller" you into submission. Needless to say, I prefer the former style to the latter. Sierra Foothill Zins (aka Gold Country) generally have a cocoa quality to them that I attribute to place, to terroir. At moderate alcohols (again, under 14), these are bigger and more full bodied than their RRV cousins, but with dense fruit and that cocoa note. As they get harvested riper and riper, they get more jammy and almost sweet (even with no r.s.), but the carry that higher level of alcohol better, IMHO, than do Zins from the RRV. (In other words, they lose less.) As always, lots of exceptions. Fri Mar 02 17:59:16 -0800 2007 2347218 28122 zin1953 1 2348524 Thanks. I got it. Cerise Sat Mar 03 08:28:34 -0800 2007 2347218 42334 Cerise 37 1 2352397 I like the zins in both areas, and find the differences are more from winery to winery than area to area. Sun Mar 04 21:04:32 -0800 2007 2347218 10724 Mick Ruthven 2 2352539 This is one the "problems" with California -- "problems" in quotes because it's not the right word, but I can't think of a more accurate one at the moment. The climate, mezo-climate, and micro-climate are all very different between the Russian River Valley and the Sierra Foothills. So, too, are the soild and sub-soil types; the elevation, and the angle of exposure to the sun's rays -- indeed, everything about grape-growing is totally different between the two regions of California. Why, then, can one find more differences between wineries in the same area than can be found between the areas themselves? (And I agree with Mick that -- at least in some cases [fortunately not all], one can indeed find differences from winery-to-winery more than from area-to-area.) It's winemakers who employ a "heavy hand," overriding the aspects, characteristics and qualities of region, of place, of terroir. I find that somewhat sad, but that's just me. YMMV. Sun Mar 04 23:11:56 -0800 2007 2352397 28122 zin1953