Recipes
Grilled Zinfandel Peaches
1 cup Zinfandel wine
1/2 tablespoon brown sugar
8 ripe firm, but not overly soft, halved peaches
2 tablespoons extra-virgin olive oil, for brushing and drizzling
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
16 thinly shaved (2 by 2-inch) pieces sheep's cheese
Turn on grill to high heat.
In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well. Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20 to 25 minutes.
Brush the peach halves with olive oil and sprinkle with salt and pepper. Place on a hot grill, 1 minute on each side, to lightly mark the peaches. When warm, pull from the grill and place on a warm plate. Brush the peaches with the glaze and place on a serving plate. Lay the pieces of cheese over the peaches. Lightly drizzle the some of the remaining glaze over the fruit and cheese. Serve immediately.
Zinfandel Spaghetti with Broccoli Rabe
1 3/4 pounds broccoli rabe, thick stems discarded
1 pound spaghetti
1 bottle red wine (750 ml - preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano
Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.
Zinfandel Braised Short Ribs
2 (750 ml) bottles Zinfandel
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts chicken stock
Preheat oven to 350 degrees F.
In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from and allow to cool.
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2004 Gnarly Head “Old Vine Zin” Lodi Zinfandel
2004 Cline Ancient Vines Zinfandel
2004 Rosenblum Cellars San Francisco Bay Zinfandel Appellation Series
2003 Macchia Mischievous Lodi Old Vine Zinfandel
2002 Mariah Mendocino Ridge Zinfandel
2004 Robert Biale Vineyards Napa Valley Black Chicken Zinfandel
2003 Rosenblum Cellars Napa Valley Lyons Reserve Zinfandel