Category Archives: Z

Kayra Vintage Zinfandel 2012

I was so excited when I found this Kayra Vintage Zinfandel at La Cave (66 TL)! It’s been ages since I’ve had a Zinfandel-not only my favorite American wine but the only reason I think the California wine industry should exist. I was really looking forward to seeing what Turkey could do with a Zinfandel.

And then I had and my hopes were dashed. I haven’t had a Zinfandel since moving here. Not because they aren’t available. In fact one of my favorite California Zinfandels is available right at La Cave. I just cannot stomach paying a 300% mark up for a wine I know shouldn’t cost more than $12. I’ve had really good luck with Kayra though and had hoped that the Kayra Vintage Zinfandel would come through for me.

The Kayra Vintage Zinfandel was a lovely bright, clear ruby red in the glass. In the nose it was a little plummy with jammy and raisin fruit scents along with some nutmeg. The palate felt, to me, really thin for a Zinfandel though-more of a light-bodied than a medium-bodied wine and there was no finish to speak of. There were none of the big fruit, tobacco, or leather flavors that I love in a California Zinfandel. What the Kayra Vintage Zinfandel had was more of a cherry juice box flavor.

I don’t mean to say that this is a bad wine; but it was a bad Zinfandel. It was an easy drinking, approachable, totally uninteresting wine for anyone who doesn’t want their palate challenged.

Chataeu Vazsonyi

Chateau Vazsonyi Zweigelt 2012

I brought home a number of bottles from my miserable week in Hungary. Which, to clarify, was miserable not because I was in Hungary but because of why I was there. What’s not entirely miserable is this 2012 Chateau Vazsonyi Zweigelt I picked up while there.

I’m not sure I’ve ever had a Zweigelt wine before. Typically an Austrian grape (although apparently also cultivated in Hungary) the blue-black Zweigelt grape is used for both red and rose wines.

A dark, opaque red, the Chateau Vazsonyi is very hot in the nose with cassis and maybe blueberry. It’s definitely a little hot. Not much for the tannins, nor is there a great deal of flavor beyond the initial taste of dark fruits and spice-maybe clove? What flavor there is though is nice enough. Goes pretty well with grilled meats.

It’s definitely much better chilled a bit. I know you really should chill most wines (even reds!!) for 20 or more minutes before serving but usually I’m too impatient to do that. However my limited experience thus far with Hungarian wines makes me think that I’ll want to take the time with the rest of the bottles I brought home.