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New Customers Save $30* with code JULYNEW30
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Tomasello Winery American White Zinfandel
The Winery is perhaps best known, however, for the ”Tomasello Fruit Wine Portfolio”, a line of 100% naturally fermented fruit wines (Red Raspberry, Blackberry, Blueberry, Cranberry and Cherry) which are sold throughout the US and exported to a number of foreign countries. These wines are intense in their fruit character and are used as dessert wines, reduced in the sauté pan for entrée sauces, incorporated into baking recipes, in mixed drink concoctions and in kirs with sparkling wines.
An important winegrowing state increasingly recognized for its high-quality reds and whites, Washington is just below California in production numbers but lags behind Oregon in popularity. This has recently begun to change as Washington’s wines continue to garner high praise from critics and consumers alike. Winemakers draw inspiration from the Napa Valley, Bordeaux, and the Rhône, but because it is such a young industry, even the very best bottles are still relatively affordable. Most viticulture takes place on the eastern side of the state—an arid desert in the rain shadow of the Cascade mountains. Irrigation is made possible by the Columbia River. Temperatures are extreme, with hot and dry summers and cold winters, during which frost can be a risk.
Washington’s wine industry was initially built on Merlot, which remains an important variety to this day, despite being overtaken in acreage planted by Cabernet Sauvignon and Syrah. Bordeaux blends and Rhône blends are common, and red wines in general tend to have ripe fruit balanced with earthy flavors and a leaner structure than most Californian equivalents. In terms of white wine, Riesling is the state’s major success story, producing crisp, aromatic examples with plenty of stone fruit that range from bone dry to lusciously sweet. Chardonnay and Sauvignon Blanc perform nicely here as well, and Viognier is beginning to pick up steam.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.
Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.