New York Times REVISITING ZINFANDEL FROM A LESS BRAWNY ANGLE BY ERIC ASIMOV Some people might wonder why we are examining zinfandel at the height of summer. Shouldn’t we save the reds, particularly possibly brawny bottles, for the colder weather? Not necessarily. Will you not be grilling burgers or spareribs? No chili or tri-tip steaks? How about orange beef that you either make yourself or order for takeout? These zinfandels could be excellent matches for those dishes, regardless of the season.
