A Surprisingly Food-Friendly Variety

I’m getting hungry.

I was just reading some of the food-and-Zin pairings that are going to be featured at the 20th Anniversary Zinfandel Festival in San Francisco.

I attended the first Zin Fest, when it was a lot smaller and, truth be told, a lot more fun. These days, it has become so popular that one has to have very sharp shoulders in order to taste all the wines they want. You almost have to be a little pushy to get in position to receive a pour of vino from any given purveyor.

Still, the aforementioned “menu” I was just perusing has me tempted.

Care for a few morsels of information?

How about…

* Klinker Brick Winery’s 2008 Old Ghost Vine Zinfandel, paired with Lamb Lollipops from Ruth’s Chris Steak House.

* Mazzoco Winery’s 2008 Smith Orchard Zinfandel, paired with Radio Africa Kitchen’s roasted leg of lamb with root vegetables, Lebanese couscous, mint essence and edamame hummus with Idiazabel cheese and preserved lemon oil.

* Dry Creek Vineyards’ 2006 Late Harvest Zinfandel, paired with Bin 38’s Dark Chocolate, Peanut Butter and Jelly Truffles.

And the list goes on.

The 20th Anniversary Zinfandel Festival also will feature “ZinKitchen” cooking exhibitions, with an all-star cast of presenters – including authors, sommeliers and folks from Food Network.

I love Zinfandel with pizza, grilled steaks and barbecued ribs. But as Zin Fest attendees will learn, it’s a much more versatile and food-friendly variety than most people think.

The festival runs January 27 through the 29th, and you can get more information by visiting: www.Zinfandel.org

Posted in Editor's Journal
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