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2002 Zinfandel, Lake County, High Valley
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Description
Monte Lago Vineyard, on the High Valley slopes above the winery, is the source for this classic, racy wine. Fruit from the flavorful Primativo and Mendocino Ridge Zinfandel clones was vinified, blended and aged in new (35%) and used French and American oak barrels for 17 months. True to the varietal, this wine demonstrates ripe, powerful black pepper and spicy blackberry aromas with toasty cinnamon and clove notes. There is a soft, round warmth, which finishes with a long and smooth finish. Suggested food pairings are Cajun gumbo, chicken cacciatore, or barbequed meats. 1042 cases produced.
Awards
Silver, 2004 Taster's Guild International
Silver, 2004 Santa Rosa Press Democrat North of the Gate Wine
Competition
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Food Pairing
| “Jerk” Turkey Burgers with Oven Roasted Sweet Potato Fries
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For the Sweet Potato Fries:
3lb Sweet Potato, cut ¼”x 3”
1T Sugar
1t Paprika
½t Garlic Powder
½t Onion Powder
Salt and Pepper to Taste
¼c Vegetable Oil
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For the Meat:
1½lb Turkey, ground
1ea Egg
2T “Jerk” Seasoning (available in the Spice Section)
4ea Hamburger Buns
¼c Mayonnaise
4ea Lettuce Leaves
4ea Tomato Slices
4ea Red Onion Slices
Salt and Pepper to Taste
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For the sweet potato fries, combine all ingredients in a
stainless steel bowl. Place on
baking sheets, in one layer, making sure to not overlap the fries.
Cook in a 375-degree oven tossing with a spatula every 10 minutes until
the fries begin to crisp on the edges.
This should take approximately 30-40 minutes.
Place cooked fries in a bowl and toss with salt and serve immediately.
For the meat, combine all ingredients in a stainless steel
bowl and mix well. Form into four
patties and grill slowly over a wood or charcoal based fire until done.
Build hamburgers with remaining ingredients.
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| Forever Roasted Pork with Creamy Parmesan Polenta
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For the Meat:
1ea Boneless Pork Shoulder (5-6#)
Salt and Pepper
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For the Polenta:
1ea Garlic Clove, minced
4T Butter
1c Polenta
16oz Whole Milk
24oz Low-sodium Chicken Broth
½c Parmesan Cheese
Salt and Pepper to Taste
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Generously season pork shoulder with salt and pepper.
Place on a baking Rack in a roasting pan and cook in a 325-degree oven
for approximately four to five hours.
When done the pork will have a crispy crust on the outer skin and
will peel apart easily with
a fork. This can take quite a while.
If the pork does not pull apart easily, continue to cook until it does.
When done, remove the pork and cool for thirty minutes.
Add one tablespoon of butter to a heavy-bottomed four-quart
saucepot. When butter is melted,
add garlic and cook until just beginning to brown.
Add milk and broth and bring to a boil.
In a slow and deliberate stream, whisk in the polenta stirring
constantly. When polenta begins to
thicken, begin to stir with a wooden spoon.
Continue to cook until polenta is tender and begins to peel away from the sides
of the pan. Add parmesan cheese
and butter to the pan a cook until butter is melted.
Serve immediately by peeling
away large pieces of the pork with a fork and placing on
parmesan polenta. Drizzle
with pan juices. Serves 6.
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