This Month's Featured Wines....

Zinfandel, along with its East European sibling plavac mali, came from the Dalmatian Coast of Croatia. Vine researchers have finally established this clear heritage. Many in the wine industry have tried to uncover the mystery of Zin’s past.

As of 2003, over 50,000 acres are planted to Zinfandel in California. With the range of wines from blush to late harvest dessert wines, it would seem there is a wine for everyone from this one grape. Unlike other grapes, there are no rigid dictates as to how Zinfandel wine is made. Light spicy berry-flavored red wines are produced from less mature red Zin grapes with little barrel aging. Bigger, richer Zins are normally produced from very ripe grapes. They are full of fruit bouquet and flavor.

The most usual characteristics are aromas and flavors of blackberry, raspberry, boysenberry and cherry, laced with black pepper, cloves, anise and herbs. Rich styles of Zin might have several layers of flavors, from raspberry to cedar to chocolate.

Zin requires a long growing season. Ripening is carefully monitored to insure the balance of acid, tannin and sugar.

Zin pairs well with a variety of foods, from a traditional leg of lamb to chocolate! And everywhere in between these two seeming opposites!

Wisteria Cellars 2002 Zinfandel, Lodi
Total Acid: .65 g/l
Alcohol: 13.5%
Residual Sugar: 0.05 g/l
Cellaring: 2-3 years

Panel's Notes: Wisteria Zinfandel offers intensely fruity aromas and concentrated flavors of cherry, blackberry and plum accented with notes of black pepper and exotic spice.

Winery Background: Grapes for this wine were grown in a Lodi vineyard that is dry-farmed with head-pruned vines in the traditional style.

Food: Complements a wide range of menus based on grilled meats and hearty pastas. Match with full flavored cheeses like sharp cheddar and smooth Italian Gorgonzola.

Pico 2003 Zinfandel, Paso Robles
Total Acid: .70 g/l
Alcohol: 15.0%
Residual Sugar: 0.75 g/l
Cellaring: 5 year

Panel's Notes: Pico is lush and robustly stylish with aromas of black cherries, blackberries and spice. Ripe tannins add structure and toasty oak rounds out the rich flavors.

Winery Background: Paso Robles is a diverse viticultural area renowned and increasingly recognized and rewarded for some of California's finest Zinfandel. The wine’s finish is smooth and velvety.

Food: Enjoy with spicy grilled sausages, beef or Portobello mushrooms. A great match with blue cheese and walnuts at the end of the meal.

Other recommended wines this month:

• South Hill 2003 Merlot, Languedoc – France
• Dunavar 2003 Pinot Gris – Hungary
• Yellow Roo 2004 Chardonnay – Australia
• Viento Sur 2003 Cabernet Sauvignon – Argentina
• Vezzani 2003 Rosso Puglia – Italy
• Mederaño 2003 Vino Blanco – Spain

• The Big Five Collection 2003 Chardonnay – South Africa
• San Huberto 2002 Malbec Crianza – Argentina
• Chateau Barthe 2003 Graves Blanc – France
• Yarraman Road 1994 Shiraz – Australia

Marinated Portobello & Sirloin with Spinach Fettuccine
Courtesy of the American Heart Association*

1/2 cup Zinfandel
3 tbsp low-salt soy sauce
3 tbsp low-sodium Worcestershire sauce
6 med garlic cloves, minced
2 tsp olive oil
1/2 tbsp dried oregano, crumbled
1 small white onion, thinly sliced
12 oz lean, boneless top sirloin,
cut into thin strips
12 oz portobello mushrooms, sliced
8 oz spinach fettuccine

Combine first 6 marinade ingredients in large zip lock bag. Add the onions, mushrooms and beef and seal. Turn bag to coat. Refrigerate for at least 30 minutes, turning frequently.

Prepare the pasta by package directions, omitting any salt and oil. Heat a large nonstick skillet over med-high heat. Transfer half the beef mixture to the skillet. Cook for 4 minutes, or until the meat is no longer pink, stirring frequently. Transfer to a plate. Cook the remaining beef mixture. Return the reserved beef with any juices to the skillet. Increase the heat to high. Boil for 5 minutes, stirring occasionally. Remove from the heat.

To serve, spoon the pasta onto plates and spoon the beef and sauce over the pasta.

Serve with a salad of fresh apples and pears, walnuts and blue cheese over baby spinach with a light fruit juice dressing.

Makes 4 servings

*  The New American Heart Association Cookbook, 7th Edition, covers it all,
from breakfast to dessert. With the latest information about the connection
between good food and good health, it is the ultimate heart-healthy
cookbook. www.americanheart.org

Quote:

“Here's to mine and here's to thine! Now's the time to clink it! Here's a flagon of old wine, And here we are to drink it.”

Richard Hovey, American Poet (1864-1900)