Pair

Zinfandel

Zinfandel has been called a "spicy" wine because if its intense cassis and black pepper flavors. As a result, many people think this means it should be paired with spicy foods. Wrong! Spicy foods deplete your ability to taste dry wines like zinfandel. Zinfandel pairs best with bold flavored foods like grilled steak, lamb, gorgonzola cheese, and dark chocolate. Lighter zinfandels can also pair well with rich, creamy pastas, grilled or rotisserie chicken, and baked Italian dishes like lasagna and cannelloni.

Here are some recommended foods to pair with Zinfandel:

Recipes

Braised Pork Ribs with Caramelized Sauce

Ingredients:

Directions:
Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.

Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil. Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently. Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

Marinated Tenderloins with Creamy Mustard Sauce

Ingredients:

Directions:
Combine Tenderloins, Gourmet Sauce, Garlic, and lemon juice in a sealable bag and refrigerate at least 1 hour.
Remove steaks and discard marinade. Grill over high heat for 3 minutes per side; or until desired doneness.
Combine mustard, sour cream, milk, and salt in a small skillet over medium heat until sauce bubbles. Reduce heat and simmer for 2 to 3 minutes, stirring frequently. Serve warm over steaks.

Marinated Sirloin with Gorgonzola Mashers

Ingredients (Marinated Sirloin):

Ingredients (Gorgonzola Mashers):

Directions (Marinated Sirloin):
Combine marinade ingredients with sliced steak in large sealable plastic bag. Seal and refrigerate at least 1 hour. Preferably overnight. Remove steak from marinade and discard remaining sauce. Broil 3 to 5 minutes per side until desired doneness.

Directions (Gorgonzola Mashers):
Slice potatoes into ½ inch wedges, leaving skins on. In a large pot combine 2 Quarts water, sliced garlic, and sliced potatoes, boiling on high for 25 minutes.
Strain water and add butter and milk. Mash with a potato masher until milk and butter are incorporated and mixture has a slightly chunky texture. Add salt, pepper, and Gorgonzola, stirring with a wooden spoon until incorporated.
Serve with mixed baby greens and balsamic vinaigrette.