2001 Folie a Deux Menage a Trois -
$12.99

This red is actually a very unique blend of 69% Zinfandel, 26% Cabernet Sauvignon, and 5% Merlot. This is a little lighter and fruitier than some zinfandels, but it has a lot of character is a perfect match for pizza and BBQ Chicken. It’s also a great red for your spring and summer parties. Another great effort from talented wine-maker Scott Harvey.

www.folieadeux.com

Rosenblum California Zinfanel-Vintners Cuvee XXV -
$11.99

This non-vintage zin is blend #25 for the famous Rosenblum Cellars Winery in Alameda . This is wine-maker Jeff Cohn and owner Kent Rosenblum’s entry level zinfandel. Just because it’s the most readily available and least expensive of their wines doesn’t mean that it skimps on flavor. This fun, everyday zin is loaded with rich berry and cherry fruit. It’s an easy-drinking zin and a great starter for the zinfandel neophyte. Try with your favorite backyard burger recipe or some BBQ Ribs. Be sure to ask Kent Rosenblum about this wine at the Zin Tasting!

www.RosenblumCellars.com

2001 Schuetz Oles SO Zin -
$13.99

The 2001 vintage of this great value zin is especially rich and opulent. Rich raspberry and blackberry fruit is further accented by a touch of tellicherry spice. You may remember wine-maker Rick Schuetz from our 4th Annual Zinfandel Tasting. If you remember anything about Rick, it’s that he has distinctly unique personality…not unlike this wine. Try with spicy arrabiata pasta, hearty lasagna, or some Italian style peppers and sausage. Yum.

www.schuetzoles.com

2000 Rancho Zabaco Dry Creek Valley Reserve Zinfandel -
$16.99

This rich, full-bodied stunner is another winner from last year’s guest wine-maker, Eric Cinnamon. It is intensely flavorful with jammy berry fruit and briary/peppery spice. It’s chewy and dense and a great compliment to grilled leg of lamb or a nice, thick T-Bone or porterhouse. This is some pretty serious stuff! It’s a teeth stainer!

www.ranchozabaco.com

2002 Cline Ancient Vines Zinfandel -
$17.99

This is not a zin for beginners! This is the real thing. The grapes are sourced from 80 to 100 year old vines, resulting in a full-throttle zinfandel. This zin is deeply aromatic with cherry, vanilla, and juniper spice on the nose with rich, dark berry fruit, pepper spice, and subtle caramel on the palate. Another winner from this famous zin producer. Try with the Porterhouse recipe below. Fantastic!

www.clinecellars.com

2001 Rosenblum Rockpile Road Vineyard Zinfandel -
$29.99

This amazing gem of a zin comes from the Rockpile-Dry Creek Valley appellation of California . This is only one of Kent Rosenblum’s 16 single-vineyard zins. This rich and complex beauty is what zinfandel is all about. The bouquet shows black cherry, currant, vanilla, and black pepper on the nose and is followed by intense blackberry, currant, creamy richness, and subtle anise on the palate. This is only of the reasons that Kent Rosenblum is one of the most respected wine-makers in California . Try this with the short rib recipe below and be sure to thank Kent for the experience.

www.RosenblumCellars.com

Zinfandel Poached Pears with Mascarpone

2 bottles, 750 ml each, Zinfandel
4 teaspoons whole black peppercorns
1 vanilla bean, split and scraped
2 tablespoons orange zest, plus more for garnish
6 cardamom pods
1 1/2 cups granulated sugar
4 ripe pears, such as Anjou or Bartlett, peeled
1/2 cup mascarpone, room temperature
1/4 cup toasted, crushed pistachios
Mint leaves, for garnish
creme anglaise, optional for garnish

Place the wine, peppercorns, vanilla beans, zest, cardamom and sugar in a 2 1/2-quart saucepan and cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Bring the saucepan to a boil then reduce to a gentle simmer. Place the pears in the saucepan and cook for about 30 to 45 minutes, or until the pears are tender.

Remove the pears from the poaching liquid and set aside on a plate. Allow them to cool completely.

While the pears are cooling, strain the poaching liquid and discard solids. Return the liquid to the pan, increase the heat to medium-high and reduce the poaching liquid to a syrup, about 5 to 10 minutes. You should have about 1/2 cup syrup. Set aside.

When the pears are cool enough to handle, remove the inner core using a melon baller. Stuff each pear with 2 tablespoons of the mascarpone.

To serve, pour about 2 tablespoons of the poaching syrup on a chilled appetizer plate with a pear in the center. Sprinkle toasted pistachios around the plate and garnish with mint leaves and orange zest. Drizzle with creme anglaise, if desired.

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

Fra Diavolo BBQ Sauce:
3 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon red pepper flakes
3 cups canned plum tomatoes, pureed
1/4 cup dark brown sugar
2 tablespoons white wine vinegar
1 teaspoon honey
Salt and freshly ground pepper

2 porterhouse steaks, about 16 ounces each

Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes.

Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices.

Cherry Peppers in Vinaigrette:
1/2 pound cherry peppers
2 tablespoons olive oil, plus 2 tablespoons
Salt and freshly ground pepper
1 red pepper, cored and cut into quarters
1 yellow pepper, cored and cut into quarters
1/4 cup chopped flat-leaf parsley
1/4 cup Basil Vinaigrette, recipe follows

Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper. Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly. Remove the stems and seeds from the cherry peppers and roughly chop.

Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers.

In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper. Serve.

Yield: 4 servings

Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.