BEST MOSCATO WINE

BEST MOSCATO WINE

The history and origins of Muscat grapes is a bit vague and limited on good documentation with the origins of the ancestors of the varieties back to the ancient Egyptians and Persians at or about 3000-1000 BCE. Other research has suggested that the family of Muscat varieties were propagated during the period of classical antiquity at or about 800 BCE to 600 AD by the Greeks and Romans. Even though this suggestive information has been available, there is no solid historical evidence that these early wine grapes were members of the Muscat family.

The first documented mention of grapes called “muscat” was in the works of the English Franciscan scholar Bartholomeus Anglicus who wrote of wine made from Muscat grapes in his work De proprietatibus rerum written between 1230 and 1240 A.D.

The Muscat grape is one of the oldest domesticated grapes in the world. For centuries, people have valued this grape enough to keep it in existence and use it to make a variety of interesting and appealing wines as in the best Moscato wine.

The Muscat grape belongs to the species vitis vinifera and is widely grown in warm temperate climates around the world to produce wine, raisins and table grapes. There are hundreds of varieties of Muscat grapes, but the four varieties most commonly used to produce wine are Muscat of Alexandria, Muscat Blanc a Petit Grains, Muscat Ottonel and Muscat Hamburg.

Wine produced from the Muscat grape is characterized by smelling and tasting of the grape itself. Historically the grape has been used to make rich, luscious dessert wines in varying degrees of sweetness and fortification. Sweet Muscats exhibit the taste of raisins, toffee and oranges. More recently, Muscat grapes are being made into dry, aromatic table wines. Muscat grapes are also used to produce lively, refreshing sparkling wines.

Italy is one of the oldest and most important wine producing countries. Grapes were cultivated by the Etruscans in the 8th century BC. Muscat wines have been part of the Italian wine scene for centuries.

The Muscat grape most commonly grown in Italy is Moscato Bianco. It is the fourth most commonly grown white wine grape in the country. This aromatic grape produces wines that are characterized by floral aromas with peach and citrus overtones. It is widely used in Italy for lightly sparkling, or Frizzante wines, the most famous of which are Asti Spumante and Moscato d’Asti. Most of the non-sparkling Italian Muscats can be categorized as having varying degrees of sweetness. The strongest and sweetest Muscats are the specially made “Passito” and “Liquoroso” wines. An exception to the very sweet Muscat wines are Muscat de Chambave from the Aosta Valley which is an ancient and impeccably made dry table wine and the drier, crisper Muscats from the Trentino region.

Muscat Grapes

Muscat Grapes

The Muscat family of grapes includes over 200 grape varieties belonging to the Vitis vinifera species that have been used in wine production and as raisin and table grapes around the globe for many centuries. Muscat grapes and wines almost always have a pronounced sweet floral aroma. The breadth and number of varieties of Muscat suggest that it is perhaps the oldest domesticated grape variety, and there are theories that most families within the Vitis vinifera grape variety are descended from the Muscat variety.

Among the most prominent members of the Muscat family are Muscat blanc à Petits Grains, which is the primary grape variety used in the production of the Italian sparkling wine Asti  made in the Piedmont region. It is also used in the production of many of the French fortified wines known as vin doux naturels. In Australia, this is also the main grape used in the production of Liqueur Muscat, from the Victorian wine region of Rutherglen. Young, unaged and unfortified examples of Muscat blanc tend to exhibit the characteristic Muscat “grapey” aroma as well as citrus, rose and peach notes. Fortified and barrel aged examples tend to be very dark in color due to oxidation with aroma notes of coffee, fruit cake, raisins and toffee.

Muscat of Alexandria is another Muscat variety commonly used in the production of French vin doux naturel, but it is also found in Spain, where it is used to make many of the fortified Spanish Moscatels. Elsewhere it is used to make off-dry to sweet white wines, often labeled as Moscato in Australia, California and South Africa. In Alsace and parts of Central Europe, Muscat Ottonel is used to produce usually dry and highly perfumed wines.

Pairing Food With Moscato Wine

Moscato is not formulated to be aged. It is best served fresh and well chilled. Moscato is great with fresh fruits and berries, summer salads, meringue pies, hazelnut desserts, lemon and poppy bread and cakes, and fruit cobbler.

Moscato pairs well with spicy Asian (Thai, Szechuan or Korean), as well as Indian and Mexican dishes.

Moscato d’Asti wines pair well with a variety of cheese courses, charcuterie, or antipasto plates.. Its versatility–when carrying a balance of sweet and acidity–along with lower alcohol also make Moscato an ideal aperitif candidate.

Please order a Moscato wine below or go here for a complete selection of fine wines and spirits

 

 

Saracco Moscato d'AstiSaracco Moscato d’Asti

Rivata Moscato d' AstiRivata Moscato d’ Asti

Marchese dell'Elsa Moscato d'AstiMarchese dell’Elsa Moscato d’Asti

Mallee Point MoscatoMallee Point Moscato

Castello Poggio MoscatoCastello Poggio Moscato

Risata Moscato d' AstiRisata Moscato d’ Asti

Barefoot Bubbly Pink MoscatoBarefoot Bubbly Pink Moscato

Chiarlo Nivole MoscatoChiarlo Nivole Moscato

BORDEAUX WINE

BORDEAUX WINE

A Bordeaux wine is any wine produced in the Bordeaux region of southwest France. The Bordeaux wine region is extensive and somewhat complex. The region is centered on the city of Bordeaux, on the Garonne River. To the north of the city the Dordogne River joins the Garonne forming the broad estuary called the Gironde and covering the whole area considered the Gironde region. These rivers define the wine-producing geographical subdivisions of the region. The ‘right bank’ is the right bank of the Dordogne, in the northern parts of the region, around the city of Libourne. The section is known as Entre-Deux-Mers which is French for ‘between two seas’. The area between the rivers Dordogne and Garonne is both tidal and in the center of the region. This region has about 8000 unique producers with close to 120,000 planted hectares. Average with a total vineyard area of over 120,000 hectares producing up to making it the largest wine-growing area in France. Bordeaux is the largest and most popular wine region in the world.

Bordeaux Wines
Bordeaux Wines

Wine

The wine was introduced to the Bordeaux region by the Romans around the mid-1st century A.D. and wine popularity and production has continued for 1000’s of years. Bordeaux had its beginning and notoriety in the approximate 1600s. Bordeaux in its entirety can be divided into two parts or regions consisting of the ‘Left Bank’ and the ‘Right Bank’. The Left Bank, which is famous for its wines dominated by Cabernet Sauvignon while the Right Bank produces wines that have a large percentage of Merlot. The Right Bank is the home to Petrus and Cheval Blanc. Bordeaux has one other major appellation, Sauternes, which is where the world’s greatest, sweet Bordeaux wines come from. It is these two main areas that produce many of the world’s best red wines.

Bordeaux Wine
Bordeaux Wine

Wines of the Left Bank:

The wines from the Left Bank are blends with predominantly Cabernet Sauvignon. Thus, the most important grape is Cabernet Sauvignon followed by Merlot, Cabernet Franc, Petit Verdot, Malbec, and Carmenere. The major appellations in the Left Bank are Pessac Leognan, Margaux St. Julien, St. Estephe, and Pauillac.

The main character of the Left Bank wines is due to the appropriate soil condition consisting of limestone and clay. The best wines combine elegance with tannic structure, giving the wine’s flavors of currants, spice, earth, and tobacco when young.

As the wines age, they become more refined, and they take on additional nuances of cedar, herbs, truffle, leather, and smoke. Bordeaux wines from the Left Bank are famous for their ability to age and develop for years or even decades. And the best chateaux, in the top vintages are capable of making wines that can age for a century or longer.

Glasses of white Bordeaux
Glasses of white Bordeaux

Wines of Right Bank Bordeaux:

The Right Bank of Bordeaux is where you find the absolute best wines in the world produced from Merlot and Cabernet Franc. Beside Merlot and Cabernet Franc there are also smaller plantings of Cabernet Sauvignon, Petit Verdot, Malbec and Carmenere. The 2 most famous appellations in the Right Bank are St. Emilion and Pomerol.

As in Left Bank, it is the clay that gives the wines from this area its plush, opulent, character as well as the ability to be aged as well as the best wines of the Left Bank

Right Bank wines at their best offer lush, sensuous textures, soft tannins and noses of juicy, black cherries, licorice, black and red plums, chocolate, flowers and truffle when young. As the wines age, you find more tobacco, truffle, dark chocolate, and earthy characteristics.

It is basically the soil condition that gives the variations between the Left Bank and Right Bank Bordeaux wines. The terroir (soil conditions, climate and environmental factors) provide the factors that produce the variations and similarities for all the wines in the Bordeaux region.

Bordeaux is famous for its red wines with 90% of the production as very fine red wine. However, Bordeaux is also very capable producing great white Bordeaux wine. These are traditionally made from Sauvignon Blanc, Semillon and Sauvignon Gris. The famous sweet, white Bordeaux wines are made from Semillon, Sauvignon Blanc and Muscadelle which have been affected by noble rot, also known as botrytis.

Bordeaux Wine and Food Pairing:

Generally, the more expensive the wine, the more decanting it might need, depending on the vintage. Lesser wines might need little or no decanting to be delicious. Decanting allows the wine to soften and open its perfume. The wine will also gently warm in the glass, releasing its aromatics. Older vintages might also need decanting, for both aerating and to remove the sediment.

Red Bordeaux wine is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

Red Bordeaux is a perfect match with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta as well as cheese.

Dry white Bordeaux wine is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal, and cheese.

Sweet Bordeaux wine is best paired with cheese, spicy foods, Chinese or Asian food, rich seafood like crab, lobster, and chicken, veal or pork.

Please review the fine samples below or go to our main website, winetospirits.com for selections from around the world.

  Chateau La Fleur Peyrabon 2014

 

  Chateau Prieure Lichine 2012

  Chateau La Lagune 2004

  Chateau Gruaud LaRose 2012

  Chateau Chasse Spleen 1996

  Chateau Cantemerle 2012

  Chateau Margaux 1990

  Chateau D’Yquem 2017

  Chateau La Croix Du Casse 2005

Chateau La Confession 2015

 

BEST CHENIN BLANC WINES

BEST CHENIN BLANC WINES

Chenin Blanc is a great and universal white-wine grape variety that has been cultivated in France with it’s documented history going back to 845. I most commonly associated with France’s Loire Valley, and its high acidity levels mean it can be vinified in a number of different styles: as lusciously perfect dessert wines, light, honeyed sparkling wines and as full-bodied white wines.

Fine Chenin Blanc
Fine Chenin Blanc

 

Chenin Blanc
Chenin Blanc

Most of the Loire’s significant acreage planted to Chenin Blanc is around the cities of Angers and Touraine. Intense, minerally white wines with green apple characters are most commonly associated with the Savennieres appellation of Angers France, while dry and semi-dry Vouvray wines of the latter are a little more tropical and honeyed in character. The sparkling Cremant de Loire wines of Anjou, Saumur and Touraine are largely based on Chenin Blanc. These lean, racy wines often have a more floral nose and a nuttiness that comes from the lees contact required by the appellation.

 

The best expressions of the best Chenin Blanc wines from the Loire Valley are the sweet, botrytized wines from Quarts de Chaume and Bonnezeaux, where the Loire’s cool side valleys produce the required conditions for noble rot, resulting in wines with peach, baked-apple, and quince flavors. Botrytized Chenin wines are very capable of aging as long as the Bordeaux sweet wines, sometimes for longer. Good sweet Chenin Blanc requires a decade to hit its peak but can be cellared for more than a century.

Outside France’s Loire Valley it is found in most of the New World wine regions. However, it is the most widely planted variety in South Africa. The grape may have been one of the first to be grown in South Africa, or it may have come to that country with Huguenots fleeing France in 1685.

The best Chenin Blanc wines have found a specific home in the vineyards of South Africa. This country has surpassed France to become the largest grower and producer of Chenin, and it remains the most-planted variety there. Chenin Blanc arrived in South Africa in the mid-17th Century, and was immediately popular for its productivity and its ability to generate high acidity, even in hot conditions. Then, Chenin Blanc was used to create a base spirit for the brandy trade and, for much of its viticultural career thereafter, it was consigned to bulk-wine production, often blended with other white varieties.

Yields and Harvest Time

The Chenin blanc grapevine buds early in the growing season and ripens mid to late in the harvest year. However, in warm years, the balance between the Loire’s marginal climate and the warmth needed to attain full ripeness has the potential of producing wines with exceptional complexity. The age of the vine can have an influence on wine quality, with older vines have a tendency to produce lower yields. Chenin blanc grapes are highly sensitive to developing noble rot which produces a unique style of wine. Noble rot will also lower yields and as well as facilitates some other flavors with less overtly floral aroma notes

The climate and soil conditions of the wine region will largely dictate whether Chenin blanc is produced in a predominantly sweet or dry manner, while the vineyard soil type will generally influence the overall style of the wine. Heavy clay-based soils, paired with the right climate, is favorable to the development of fantastic dessert wines that need time to age and mature. Well-drained and predominately sandy soils tend to produce lighter styles of wine that mature more quickly. Chenin blanc planted in soils with a high silex content will produce wines with distinctive minerally notes, while limestone-based soils will encourage wines with sharp acidity.

Chenin Blanc

Wine Regions

Chenin Blanc is planted throughout the world from China to New Zealand, Canada, and Argentina. However, it is considered the “major” planting in only a few locations. France is the virtual home of Chenin blanc and is a major planting for such. However, South Africa is soon expected to have planted twice as much Chenin Blanc as there is in France. The grape’s versatility causes it to lead what is described as a “double life“. In the Loire Valley of France, it is prized as a premium quality wine grape able to produce world-class wines, while in many New World wine regions it used as a variety, contributing acidity to bulk white blends and showing more neutral flavors. Throughout all its manifestations, Chenin blanc’s characteristic flavors and quality is found almost universally in all wine regions.

 

Chenin Blanc Food Pairing

Meat Pairings

Veal, Trout, Chicken, Turkey, Pork Chop, Guinea Fowl, Halibut, Smoked Salmon,

Chenin Blanc with a Honey Glazed Ham. The slight sweetness of the wine

complements the salty-sweet nature of the ham. Meanwhile, the acidity

tears through protein, making each bite taste fresh.

Foods and Entrees that usually pair

 

Cool and warm climate Chenin Blanc goes with fish, shellfish, chicken,
pork and veal with citric and other acidic sauces; salads, sushi; Off
dry go with Chinese, Thai, Vietnamese, foie gras, apples and
apple-based desserts

Cheese Pairings

 

Soft to semi-firm cow’s milk cheeses, such as triple-cream brie, Gruyere, cream cheese, yogurt and cheddar work very well with Chenin Blanc. Boursin herbed (cool climate), Brick, Derby, Feta, goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese

Vegetables & Vegetarian Fare

Carrot,
Cauliflower, Oyster Mushroom, Corn, Red Bell Pepper, Apple, Quince, Pear Squash, Jicama, Guava, Shallot, Chives, Savoy Cabbage

Spices and Herbs

Cinnamon, Dill, Tarragon, Turmeric, Ginger, Fenugreek, Fennel, Clove,
Marjoram, Allspice, Red Pepper Flakes, Cilantro, Cumin, Coriander,
Fennel, Macadamia Nut, Peanut, Cashew, Sesame Seed

Please review the samples below for a fine selection of Chenin Blanc or go to winetospiritscrown.com for a total beverage experience

Badenhorst Secateus Chenin Blanc

Vinum Cellars Chenin Blanc 2015

MAN Vintners Chenin Blanc 2018

Clos du Gaimont Vouvray 2017

Beaumont Hope Marguerite Chenin Blanc

Indaba Chenin Blanc 2017

Ken Forrester Petit Chenin Blanc 2018

Domaine des Baumard Savennieres 2016

Baron Herzog Chenin Blanc

 

Domaine Huet Vouvray Le Mont Demi-Sec 2018

BEST MALBEC WINE

BEST MALBEC WINE

Malbec is one of the original five main Bordeaux wine varietals. Malbec is an offspring of an old, almost non-existent grape variety, Madeleine Noire des Charentes. Originally the grape was first known as Auxerrois. In time that grape changed its name to Noir de Pressac, which was shortened for expediency to Pressac.

Malbec was one of the most important grape varietal in Bordeaux region of France in the mid 1800’s prior to the phylloxera epidemic. It was used as much as 50% in the blends during the early 1800’s. However, after the phylloxera epidemic, and due to Malbec susceptibility to other disease and low tolerance to the growing conditions in southwest France many of the vines destroyed and removed.

Malbec was an important grape varietal in much of the southwest area of France, especially in Bordeaux, prior to the phylloxera epidemic. Numerous chateaux classified in 1855 used it in their blends prior to the onset of phylloxera. It is thought that some estates used as much as 50% in their blends during the earlier part of the 1800’s.

After the phylloxera epidemic, in Bordeaux, much of the vines devoted to Malbec were destroyed. Malbec had difficulty ripening in Bordeaux, due to the grape’s natural susceptibility to various diseases and problems including frost, mildew and general culture.

After the frost, growers began replacing it with varieties better suited to the region like Cabernet Sauvignon and Merlot. However, even today, Malbec continues declining in popularity in Bordeaux.

However, the Malbec grape found great success in Argentina with a more complimentary climate. The Malbec plantings in Mendoza area can produce just fabulous wines. Mendoza, has the perfect growth area for Malbec, with its dry climate, sunny weather and high elevations. Here, the Best Malbec Wine is to reach its best expression.

When ripe, it adds color, tannin and spicy characteristics to the wine, producing deep colored, rich wines with freshness, balanced acidity, lush, round, supple textures and flavors of plum and blackberry.

In France, Malbec produces a different expression than what is created in Argentina. This is important because the wines made in France are quite different from the wines produced in South America from Malbec. In France, Malbec is often more rustic and tannin, which is why in much of France, it’s only used as part of the blend.

But in Mendoza, Argentina, Malbec is the undisputed best Malbec wine throughout the world! Other areas in Argentina are also perfect for the grape including Salta, La Rioja, San Juan and Catamarca. Malbec is now so popular, the grape has its own holiday, International Malbec Day, which is also known as World Malbec day is celebrated every April 17.

MALBEC FOOD PAIRING SELECTIONS

Pairing Malbec with Appetizers

  • Salmon Cilantro Tartar
  • Spanish Tapas
  • Spanish Jamon Serrano
  • Greek Lamb meatballs
  • Black Pepper Steak Bites

Pairing Malbec with Beef

  • Spicy Skirt Steak
  • Spicy Beef or Chicken Tacos
  • Lechon Asado Roasted Pork
  • Jalapeno Steak Burgers
  • Grilled Sirloin Steak
  • Norwegian Spicy Meatballs

Pairing Malbec with Poultry

  • Marinated Smoked Duck
  • Jalapeno Chicken Burgers
  • Turkey or Chicken Tacos Carnitas
  • Chicken Burritos

Pairing Malbec with Fish

  • Grilled Halibut with Cilantro
  • Barbecue Halibut Steak
  • Teriyaki Salmon
  • Grilled Swordfish with Spicy Orange
  • Swordfish Steak with Mango curried chutney

Please review our sample below or go to our complete selection at winetospiritscrown and order a great beverage

2015 Vina Cobos Bramare Malbec Lujan de Cuyo

2015 Bodega Noemia de Patagonia J Alberto

2016 Gen Del Alma Seminare Malbe

2006 Dolium Malbec Gran Reserva

2015 Bodegas Catena Zapata Malbec Adrianna Vineyard River Stone

2013 Bodegas Catena Zapata Malbec Adrianna Vineyard Fortuna Terrae

BEST ZINFANDEL WINES

BEST ZINFANDEL WINES

Zinfandel vines are quite robust and grow best in climates that are warm but not too hot. The Zinfandel’s thin-skinned grapes grow in large, tight bunches and ripen fairly early and produce juice with high sugar content and eventually high alcohol content.

Zinfandel grapes
Zinfandel ripe grapes

Zinfandel, also known as Primitivo is a variety grown in over 10 percent of California vineyards. DNA analysis has revealed that it is genetically equivalent to the Croatian grape Crljenak Kaštelanski and Tribidrag, as well as to the Primitivo variety traditionally grown in Apulia, Italy. The grape was introduced into Italy in the 18th century and found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely “Zierfandler” from Austria.

Several nurserymen came to California in the 1850s with Zinfandel vines with them. When the vine known as “Black St. Peters” arrived in California, it was initially regarded as a distinct variety, but by the 1870s it was recognized as the same grape as Zinfandel.

Joseph W. Osborne may have made the first wine from Zinfandel in California. He planted Zinfandel from Macondray at his Oak Knoll vineyard just north of Napa, and his wine was much praised in 1857. Planting of Zinfandel boomed soon after, and by the end of the 19th century it was the most widespread variety in California

In California, 20% of the Zinfandel-growing counties hold 80% of the Zinfandel growing area; however, major producing areas such as San Joaquin County, Stanislaus County, and Madera County produce Zinfandel primarily for blends.

Certain California regions are regarded as “exceptional” for Zinfandel, each with unique and identifiable flavor characteristics:

  • Amador is a big, full-bodied Zinfandel. These extra-ripe wines have strong aromas of sweet berries.
  • The Russian River Valley The area has mostly “old vine” Zinfandel, characterized as spicy and somewhat lower in alcohol than Zinfandel from other regions.
  • Mendocino County’s best Zinfandel wines have been considered high quality, but they are less known because they are not heavily marketed.
  • Napa Valley also produces Zinfandel wines described as intense, with flavors of red berry fruits with cedar and vanilla. Zinfandel in Napa tends to be made in a like a red Bordeaux.
  • Although the Santa Cruz Mountains AVA in Santa Clara Valley produces Zinfandel from just 9 acres, the Zinfandel from that region is known for its high levels of complexity and depth of flavor. .
  • Sonoma County has a Zinfandel-producing land area second only to that of San Joaquin County. The county contains the warm Dry Creek Valley AVA, known for its Zinfandel with notes of blackberry, bright fruit, and anise and pepper. Dry Creek Valley produces Zinfandel in a variety of styles ranging from spicy wines to high alcohol selection.
  • San Luis Obispo, particularly the Paso Robles AVA with its hot days and cool maritime evenings, produces Zinfandel known for being smooth and complete.
  • Lodi has some of the oldest Zinfandel vines in California. While often used for White Zinfandel production, in the red style, Lodi Zinfandels have a reputation for being juicy and delicious.
A Fine Zinfandel Wine
A Fine Zinfandel Wine

Zinfandel Characteristics

Light and Medium-Bodied

Light and medium-bodied Zinfandels are fruity and light to medium weight and they also show the spicy nature of the varietal with hints of licorice and sweet oak. The better-made ones reveal ripe red and/ or black fruit with flavors of cherries, raspberries, blueberries, red plum, and cranberries. Alcohol levels ALVs are generally within 14-5-14.8 but can get up to the 15s

Bold and Lush

The full-bodied Zinfandel is typically produced from vineyards with very old vines and often with very ripe or slightly overripe grapes even syrupy Intense red and black fruit with flavors of blackberries, blueberries, plum, cranberries, licorice. More oak aged, French and American, higher percentage of new oak.

Zinfandel Selections
Zinfandel Selections

ZINFANDEL AND FOOD PAIRING

Beef

Zinfandel also pairs well with roast beef, beef stroganoff, braised short ribs of beef, Charcoal broiled rib-eye steak, or Rib-eye steak au poivre, New York strip steak, filet mignon or other grilled meats and other cuts for braising and barbecuing such as brisket, skirt steak or flank steak. Zinfandel can go well with these dishes if they don’t overwhelm the savory character of the preparations spicy sauces.

Pork

Roast Pork Loin

, pork shoulder, pork chops can all be paired with light to medium-styled Zinfandels. Succulent roast boneless pork loin is one of the best pairings for this style. Pulled Pork with Barbecue Sauce and Pork with prunes and Zinfandel are fantastic. Pulled Pork with Barbecue Sauce; Medium Zinfandels also go well with Smoked Sausage Jambalaya and Pork Skewers.

Lamb

Rack of Lamb, Roasted Bone-In Leg of Lamb and Lamb chops and Zinfandel pair beautifully, if the lamb is kept juicy, tender and rare and the wine is medium to full-bodied red. Roast Leg of Lamb or braised Lamb Shanks are other savory dishes to pair with Zinfandel Lamb Burgers pair well with the medium-bodied Zinfandel as do Lamb Stew and Lamb Shepherd’s Pie.

Poultry

Zinfandel and BBQ or Grilled Chicken as well as Fried Chicken pair well together, provided the BBQ sauce doesn’t overwhelm the wine and the bold lush fruitiness of the wine doesn’t overwhelm the chicken.

Pasta and Italian Specialties

 

Zinfandels pair extremely well with pasta dishes including preparations of pasta with olive oil, herbs and vegetables with light to medium style Zins. Zins also do well with hearty dishes like Spaghetti and Meat Balls or Lasagna.

Seafood

Pairing Zinfandel with seafood could be difficult. Possibly, a gumbo with an assortment of vegetables, sausage or ham combined with shrimp, crab and oysters.

Cheeses and Dessert

Zinfandel helps cheeses shine. Try medium and bold Zins with strong and rich cheeses like Blue, Feta, Stilton, Double Gloucester, Aged Gruyere, Havarti, Gorgonzola, Parmesan and Cheddar.

Summary Tips on Pairing Zinfandel and Food

  1. Try a variety of the Zins from top producers reviewed in this report for pairing with your next meals
  2. Marinating meat with Zinfandel will add to the flavor of the dish and enhance the spicy character of the wine
  3. When preparing stews or Daubes with wine, use Zinfandel and pair it with the same wine or an even better one for the meal
  4. Zinfandels love most smoked meats
  5. Spiced BBQ and curry are divine with Zinfandel
  6. Zinfandel is a good foil to edgier flavors like soy, sweet and sour even wasabi

Please explore our sampling of Zinfandel  below or go to our site for a complete selection of wine, spirits and accessories

  Dry Creek Heritage Zinfandel 2016

 

  Beran Vineyards California Zinfandel 2012

 

  Martinelli Vellutini Ranch Zinfandel 2012

 

  Chase Hayne Vineyard Zinfandel 2012

  Nalle Zinfandel 2013

 

  Foxglove Zinfandel 2015

Limerick Lane Russian River Valley Zinfandel 2016

  Carnivor Zinfandel

  Frog’s Leap Zinfandel 2017

  Carol Shelton Wild Thing Old Vine Zinfandel 2016