Recently in Zinfandel Category

Submitted by Ferari-Carano Vineyards & Winery

Nothing says fall and winter more than a warm, cozy dish that marries the sweetness of harvest fruit with the traditional entrée's of the season. Ferrari-Carano Winery has just the recipe for you - Grilled Duck Breasts With Black Currant Pomegranate Sauce.  It's also the perfect dish for company during the holidays.

The Ferrari-Carano Zinfandel pairs well with the duck and "boasts aromas of boysenberry and blueberry pie with hints of vanilla and baking spices. Concentrated fruit continues on the palate with juicy, sweet wild berries that linger well into a finish that is highlighted by smooth, silky tannins."

submitted by VirginiaWine.org

by Melissa Close, Executive Chef of Palladio Restaurant

Executive Chef Melissa Close has directed Palladio's kitchen since the fall of 2000, continually working to bring authentic Italian Cuisine to Central Virginia. Raised in Alabama, Melissa has been in the restaurant business since she was 16 years old and is a distinguished graduate from the New England Culinary Institute, Alumna of the Year in 2005. She has focused on Italian cuisine since working for award-winning chef Frank Stitt at Bottega Restaurant & Cafe located in Birmingham, Alabama in the early 90's. Her quest to refine her fluency in Italian cuisine led her to San Francisco's Rose Pistola Restaurant.

After taking a hiatus to work for one of her early culinary mentors and fellow Charlottesville chef, Craig Hartman, at The Cliff House at Pikes Peak in Manitou Springs, Colorado, she was drawn back to Italian cuisine when asked to take the Executive Chef's position at Palladio Restaurant. She has brought both national and international recognition for Palladio Restaurant through her constant striving to create menus with the freshest ingredients found locally and internationally. During the restaurant's annual closing in January, Melissa and her staff travel across the Atlantic to stage in some of Italy's finest establishments to expand their knowledge of Italian cuisine. Melissa and her staff's commitment for excellence has won her induction in the Chaine des Rotisseurs, and three invitations to create dinners at the world-renowned James Beard House in New York City, a great honor bestowed upon select chefs in the country.

Wine Pairing: 2006 Zenato Valpolicella and 2006 Nalle, Dry Creek Valley, Zinfandel

Napoletana pizza is what you find the locals eating in Naples. The dough is stretched thin and sauced lightly, and topped with fresh mozzarella cheese, and fresh basil. The pizza is baked in a wood fired oven at 750 degrees minimum. The pizza is so thin in the center that eating with a knife and fork is preferred. The outer crust is light an airy and enjoyed dipped in olive oil.  

Ingredients:

• 4 halibut fillets, 8 ounces each and 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• ¼ teaspoon fine salt
• ¼ teaspoon black pepper

Salsa:

• 2 fresh peaches, skinned and cut into ¼" dice
• 1 mango, peeled and cut into ¼" dice
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon crystallized ginger, finely minced
• 1 tablespoon mint, finely minced
• 1/2 teaspoon orange zest
• 1/8 teaspoon cinnamon
• Dash of salt

by Courtney Cochran

Like the always-chic little black dress, chocolate never goes out of style.  Whether prepared in a winter-perfect soufflé format, drizzled over ice cream during the summer months or tucked into a decadent truffle that's perfect any season, chocolate gets it right every time.  Read on for tips on pairing wine with this timeless treat, as well as insights on some of the best spots to try your hand at wine and chocolate pairing in person.  

You can do this with just about any veggies that you happen to have and any type of cheese that melts. Try Fontina or Gruyère, you and your family will be begging for more.

Ingredients

• 4 medium (about 3 inches in diameter) portabella mushrooms, dark gills scooped out
• 1 red bell pepper, quartered lengthwise
• 1 yellow bell pepper, quartered lengthwise
  
• 4 slices medium to large zucchini, cut into rounds
• 4 slices medium eggplant, cut into rounds
• 4 slices fresh mozzarella
• Olive oil
  
• Salt (preferably kosher or sea salt) and freshly ground pepper
  
• 1 cup Roasted Tomato with Balsamic Savory Condiment
• 4 rosemary branches 4-5 inches in length, bottom two-thirds of leaves removed

Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA

Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.