WVWZinfandel-4919

2014 Zinfandel

$25.00

Complex bouquet of brambly black raspberry, rich leather and white pepper aromas. Blueberry jam and vanilla continue in the nose with a touch of peppermint and cedar. Palate features more dark fruit flavors that follow the nose. Black cherry and a subtle cocoa powder linger in this approachable, balanced wine. Soft oak and vanilla in the closing attributes. A sweet spicy rack of ribs would complement this wine perfectly.

Category: .

Product Description

Complex bouquet of brambly black raspberry, rich leather and white pepper aromas. Blueberry jam and vanilla continue in the nose with a touch of peppermint and cedar. Palate features more dark fruit flavors that follow the nose. Black cherry and a subtle cocoa powder linger in this approachable, balanced wine. Soft oak and vanilla in the closing attributes. A sweet spicy rack of ribs would complement this wine perfectly.

Varietal Content: 93% Old Vine Zinfandel and 7% Petite Sirah
Residual Sugar: 0.01%
Cases Produced: 317
Bottled: 8/16/2015

 
pairs-well-with

 

Carne Rolla
  • 2 Cups bread crumbs
  • 2 Cloves garlic, finely chopped
  • 2 Cups parmesan cheese
  • 1 Cup finely chopped parsley
  • 1 small onion chopped fine

Directions:

Prepare: 3 lbs. top round steak cut 1/4 in. thick and tenderized by butcher. Cut steak into 3″ wide pieces and pound until thin. Set aside and make filling. Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using heavy skillet or dutch oven, brown meat rolls in 1/2 butter   1/2 olive oil. Brown meat well as this helps create sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze pan with red wine   cook until wine reduces by half. Add 1 can beef broth, return meat rolls to pan and simmer until tender. Thicken sauce if necessary with some left over filling. Season to taste and finish with 1/2 cup fresh parsley. Serve with a glass of Wooden Valley Zinfandel

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