Recently in Zinfandel Category

Lamb Burgers with Spicy Tzatziki Sauce

|
recipe_ChateauMontelena_Lamb-burger.jpgSubmitted by Chateau Montelena

Enjoy Chateau Montelena's spring red releases with Mediterranean-inspired lamb burgers and spicy tzatziki sauce. Pair with a glass of Chateau Montelena 2011 Napa Valley Cabernet Sauvignon or 2011 Montelena Estate Zinfandel!




Get Your BBQ Grills Out!

|
FOOD AND WINE PAIRINGS

Dave's "Zinful" Flank Steak
Pair with Dry Creek Vineyard's Zinfandel. CLICK HERE for this popular recipe.


recipeBBQFeature_Peju.jpgGrilled Teriyaki Chicken Kebabs
Part of Peju Winery's Hot Summer Trio & Food Pairings. The Hot Summer Trio is the ideal selection of wines for a warm summer day - serve chilled on the deck, the boat or at the beach. Includes the 2010 Napa Valley Sauvignon Blanc, 2011 Carnival and 2011 Provenance. This particular dish pairs well with the Carnival.

CLICK HERE for recipe.






Grilled Rock Shrimp w/ Avocado Butter and Hazelnut Romesco
This is a great dish to make when you want a showstopper appetizer but don't have much time to make one. Perfect for a spring or summer party, the creamy avocado butter in this recipe is beautifully balanced by the crisp acidity in our La Crema Pinot Noir Rose.
CLICK HERE for the recipe.

recipeBBQFeature_KendallJackson.jpgGrilled Rib-Eye with Bearnaise Mayonnaise
Rib-eye steaks are well marbled, extremely tender and incredibly flavorful. This grilled rib-eye is amazing paired with a full-bodied red wine. The béarnaise mayonnaise brings a hint of acidity and fresh flavor from the tarragon. Pair with Kendall-Jackson Highland Estates Cabernet Sauvignon or Highland Estates Merlot.

CLICK HERE for recipe.

Hungarian Goulahahahahahahash

| | Comments (1)
goulash.jpgRecipe submitted by Liz Vezer of Vezer Family Vineyard

Visit picturesque Suisun Valley, Napa Valley's neighbor by 6 miles! Cooking Class, Dinner & Tasting with Liz for a special occasion reservation at the Vezer Family Estate ... add an escorted ATV Vineyard tour for the perfect day. Open year-round No Appointment for Mankas Corner or Blue Victorian Tasting Rooms. No Fee Wine Club.

Ingredients:
 
  • 1 Bottle Vezer Family Vineyard 2006 Zinfandel - I personally use 1/2 to drink while cooking & 1/2 to cook in the recipe
  • 4-5lbs lean stew meat - cut into chunks so it absorbs the wine better
  • 1 large onion chopped fine
  • 10-12 cloves garlic minced
  • 3 lbs. Potatoes
  • 2 lbs Carrots
  • 10-12 TBS Hungarian Paprika
  • 3 large containers of beef stock
  • 1/4-1/2Cup Olive Oil (you decide how 'virginal')
  • 2-3 Turkish Bay leaves
  • 2 TBS Sea Salt
Serves approximately 1 tribe or 8 people.

Grab a Slice, Pour the Wine & Celebrate National Pizza Month

|
Submitted by Kenwood Vineyards

October is National Pizza Month, though Americans don't need a special month to indulge in this lunch and dinnertime favorite. An astonishing 93% of Americans eat pizza at least once a month, and every man, woman and child in the country eats an average of 46 slices of pizza per year. Pizza and a glass of wine are a natural pairing, yet few food and wine matchmakers have ever tried this tasty combination - pizza and Sauvignon Blanc.

Pairing pizza and Sauvignon Blanc makes perfect, palate-pleasing sense. While toppings can range from almost nothing to almost everything, tomato sauce and cheese lie at the heart of pizza's scrumptious flavors, and Sauvignon Blanc complements both. Sauvignon Blanc's forward fruit/herb character enhances the herb-infused flavors of tomato sauce, while its crisp acidity serves as a foil to the richness of the cheese.

Grilled Duck Breasts with Black Currant Pomegranate Sauce

| | Comments (1)
recipeFerrariCaranoDuck.jpgSubmitted 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."


Red Wine Braised Lamb Shank

|
submitted by VirginiaWine.org

pall.jpgby 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.

mel-2.jpgAfter 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.

Margherita Pizza, Napoletana Style

| | Comments (8)
recipeBoskosPizza.jpg
Submitted by Chef Jon Seeger of Boskos Trattoria

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.  

Halibut with Peach-Mango Salsa

|
goosecrosswine.jpegIngredients:

  • 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

Cocoa Cool: Adventurous Pairings for Chocolate

|
by Courtney Cochran

courtneyCochran_profile.jpgLike 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.  

Grilled Vegetable Stacks

| | Comments (1)
Brought to you by Gourmet Every Day Cookbook

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

Grilled Lamb Loin with Zinfandel Sage Morel Sauce

|

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.

Categories

Archives