Hello again everyone. I have so missed participating in Foodie Friday but now I'm back with a very tasty, summer recipe and some wine to go with it. You just might find yourself baking or grilling these babies real soon. Enjoy! Please visit Designs by Gollum for more tasty recipes.
Serves 4 (or 2 depending how hungry you are)
DNA testing revealed that it was genetically matched to the Croatian variety Crijenak Kasrelanski (where it originated) and the Italian variety Primitivo. All three however have developed distinctive clonal differences in their country of cultivation over several hundred years. It is thought that the variety arrived in the USA into Boston via Austria around 1830 and made its way to California in 1850.
Wines made from this grape come in many different styles. In the USA, these range from rose¢s and light reds through to big alcoholic reds and fortifieds as well as late harvest dessert wines. White Zinfandel is a semi sweet blush ie. pale pink, wine that has picked up some colour from its short contact with the red skins of the grape during vinification. It could also be called a Rose¢ but this term is usually used for pink wines that are dry.
In the USA sales of White Zinfandel are six times that of the red wine.
White Zinfandel goes with pasta dishes (especially those with creamy sauces), fish, pork, lamb, hams, mild cheeses, antipasto, egg dishes, Asian and Indian food and most desserts.
Red Zinfandel wines can have an alcoholic content of 15% or more and many can be ‘hot’, big, full bodied and even jammy. But on average, with good wine making techniques, Red Zinfandel can have good fruit, with blackberry, raspberry, plum and cherry aromas and flavours. They can also have hints of earthiness, chocolate, leather and spice, but are not usually considered too complex. The tannins are usually moderate, generally balanced with good acidity and a pleasant mouth-feel.
Foods that go well with Red Zinfandel include sausage, beef, lamb, pork and venison, all either braised, grilled or roasted. Because of its lower tannin content, this wine can take some heat from chillies. Ribs with a spicy barbecue sauce are considered almost a classic match. Zinfandel friendly cheese include aged Parmesan, Dry Monterey Jack and Manchego. Zinfandel also goes well in recipes that include tomatoes, eggplant, mushrooms and olives.
Visit Neil at On The Grapevine to read more about wine, grapes, and travel adventures.
Those ribs sound amazing!!ReplyDelete
Jenna @ Newlyweds
I'm not a rib eater but I know my family would absolutely love, love, love these. I'm going to have to try it!ReplyDelete
Those ribs look amazing!!!! They literally made my mouth water! Thansk for the recipe....I hope they're as good as they look. Yummmm.ReplyDelete
Cami @ Creating Myself
And they were Jenna. I made them for dinner a few weeks ago and repeated the process again tonight. This time I used a different type of BBQ sauce, something organic, forget the name but it was very delicious. Thanks for coming by.ReplyDelete
Rechelle where have you been. I've missed you. Are you back up to blogging speed again? I'll stop by and see what you're up to these days. Thanks for stopping by. :-)ReplyDelete
Cami, thank you for stopping by and leaving a comment. Mine turned out very yummi both times. Have a great week.ReplyDelete
I hope you will come to Crock Pot Wednesdays at diningwithdebbie.blogspot.com this week. Mr. Linky is up and waiting for your entryReplyDelete
I missed the crockpot party because I'm on vacation but hope to make it soon. Thanks.ReplyDelete