This week we have been talking about Zinfandel courtesy of Brad’s Wines, so to finish the week here are some food pairing suggestions and recommendations.
Zinfandel’s ease on the pallet means that it goes very well with most meat dishes from grilled / roasted pork, leg of lamb or a big, hearty and meaty meal.
A lighter Zinfandel wine is a wonderful marriage for poultry and game, especially when served with heavier sauces so casseroles of turkey, duck, quail, pheasant and roast chicken fit excellently. Bigger styled Zinfandels go well with tomato based sauces and herbs for example black pepper, basil, thyme, parsley, bay leaf and/or fennel. Try after dinner with parmesan, aged cheddar and aged Gouda.
Wine Recommendation . Ridge 2011 Lytton Springs In 1972, Ridge made its first Lytton Springs, the vineyard is planted with zinfandel and its principal complementary varietals. The juice goes through natural primary and secondary fermentations and is pressed at nine days. The winemaker ages the wine for fourteen months in 100% air-dried American oak barrels (25% new; 70% one, two and three years old; 5% four years old). 2011 hosted a wet spring and a typical cool summer with no sustained heat spells. The wines has aromas of bramble, raspberry, cassis, toasted oak, and floral notes; layered with black cherry and currant. A full-bodied wine with well coated tannins and notes of liquorice and black olive on the finish.