Roast Turkey … Served with a Robust Sonoma Zinfandel Blend

Pairing: Roast Turkey Paired with 2013 Ridge Geyserville Zinfandel

Food:  Our Thanksgiving dinner has remained mostly unchanged for decades. We no longer raise our own turkeys, and we now brine the turkey with our own cider added to the water, salt, star anise, cinnamon sticks, dried apples, and juniper berries, among other spices. The turkey is served with cornbread stuffing, Berks County filling (a family recipe of mashed potatoes with an egg and some stuffing mixed into it and baked), creamed onions, pickled beets, peas and carrots. I start salivating just typing out the menu on the screen! The meal can accurately be described as a ensemble of flavors, and it requires a wine that can be the orchestral conductor that brings these elements together into a memorable symphony. Enter … Ridge Vineyards Geyserville.

Thanksgiving Dinner

Wine: Turkey, like Chicken and Pork, is what we refer to as one of those universal foods that pairs beautifully with a diversity of red or white wines. For our special Thanksgiving meal this year, we selected a favorite red wine that is a blend of 73% Zinfandel, 17% Carignane, 9% Petite Sirah, and a scant 1% Mourvedre. Ridge Vineyard’s Geyserville estate is located in the Alexander Valley wine area in the northern part of California’s Sonoma County, Some of the vines grown by Ridge to make their Geyserville wine are said to be more than 130 years old.  These old vines are at least partly responsible for the intensity of flavors in this Zinfandel blend.

Ridge Zinfandel

Tasting Notes:  A deep purplish red in color. Delightful aromas of blackberry, leather and earth. A rich full flavor that combines layers of blackberry, hedgerow fruit, earth, allspice and mace. The pleasant tannins, balanced acidity, and earthy flavor (possibly from the inclusion of a little Mourvèdre) tip it more toward the taste of an Old World wine, despite its California source. Flavors in the wine are deliciously enhanced by the cornbread stuffing, Berks County filling, gravy and creamed onions, and vice versa. Exquisite.

Other Wines That Pair Well with Roast Turkey: Pinot Noir, Cabernet Sauvignon, Syrah, Riesling, Chardonnay (California), Gerwürztraminer

Other Food That Pairs Well with Zinfandel:  Roast Lamb, Roast Beef, Barbecued Chicken or Pork, Cheese Burgers

Read About:  https://www.ridgewine.com

A Source:  www. klwines.com

 

 

 

 

 

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Easter Ham … with a Dry Creek Valley Zinfandel

Pairing:  Baked Ham Paired with 2012 Dutcher Crossing Proprietor’s Reserve Zinfandel (Dry Creek Valley)

Food:  If you are a regular reader of this blog, you know that our family is big on traditions when it comes to food. So, every Easter, we celebrate the day with friends and the traditional Easter meal of our family … baked ham, pineapple, popovers, potatoes gratin Dauphinois, asparagus, and lemon meringue pie. Served … always … with Zinfandel. Each person has a favorite part of this holiday meal … some say it’s the ham centerpiece with the mustard and brown sugar-crusted topping … others can’t get enough of the over-the-top gratin Dauphinois with it’s thinly-sliced potatoes baked in a cream, butter, and Gruyère cheese sauce. For me, though, it wouldn’t be Easter without  our giant, puffed up 6-inch popovers. My … oh my!

Easter Dinner with Zin

Wine:  Although Pinot Noir is the most widely recognized pairing for baked ham, we have found that the slight sweetness and spicy flavors of Zinfandel is a perfect foil to the salty ham with its mustard/ brown sugar topping. Although Zinfandel traces its origins back to Croatia and is the same grape used to make Primitivo wine in Italy, the vast majority of Zinfandel in the world today is grown in California. And in California, many are convinced that the best Zinfandel comes from the Sonoma region. Our favorite Zinfandel  is produced in the beautiful Dry Creek Valley area of Sonoma. This Zinfandel made by Dutcher Crossing is blended with a bit (13%) of Petite Sirah.

Dutcher Crossing Zin 2012

Tasting Notes: One really gets the spices of mace, allspice and vanilla notes on both the nose and the palate. The flavors of blackberry jam and leather also emerge along with some earthiness resulting from the inclusion of a little Petite Sirah in the blend. And there’s just enough fine tannins to result in good balance in the wine so as not to be too “fruity”. This is yet another example of a wine that goes well with several elements of the meal … the salty/ sweet ham, the cheesy potatoes and the buttery popovers in particular. Even, surprisingly, the pineapple soaked in kirschwasser.

Other Wines That Pair Well with Baked Ham:  Pinot Noir, Beaujolais, Riesling, Rose (Dry), Sparkling Wine

Other Food That Pairs Well with Zinfandel:  Barbecued Meats and Chicken, Cheeseburgers (with Blue Cheese), Duck, Lamb, Mushrooms, Pizza, Turkey

Read About:  http://www.thewinecellarinsider.com/wine-topics/wine-educational-questions/grapes-for-wine-making-flavor-characteristics-explained/zinfandel-wine-grapes-flavor-character-history/

A Source:  http://www.dutchercrossingwinery.com