Lynne Char Bennett of the San Francisco Chronicle offers a tried and true pairing suggestion for Zinfandel wine in the article, 'Dry Creek Zinfandel makes a penne-wise partner.'
Bennett writes that, "Zinfandel's fruity character, with its hints of spice, pepper and moderate tannins, is especially complementary to barbecue and other tomato-based sauces."
She recommends pairing Zinfandels from Sonoma's Dry Creek Valley with recipes featuring cheddar and provolone, as well as pasta dishes with tomato sauce.
The article features a Zinfandel friendly recipe for BakedPenne with Meat & Mushroom Sauce, featuring mild Italian sausage, ground beef, cremini mushrooms, brandy or Amontillado sherry, oregano, marjoram, onion, garlic and Gruyere cheese.
Like Bennett, Dry Creek Valley Zinfandel was one of the first wines I drank in college.
Related article:
18 Meaty Zinfandel Pairings http://kathleenlisson.blogspot.com/2008/03/venison-antelope-grouse-quail-and-duck.html
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Monday, March 2, 2009
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1 comments:
Thanks a lot. This is an interesting recipe. At last I have found something interesting and unique to serve to my guests during the holidays. I am sure that they'll love this Zinfandel friendly recipe.
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