Snow Kissed Reserve Zinfandel
Enjoy life’s special moments!
Enjoy this special Reserve Zinfandel with notes of ripe blueberries and blackberry cobbler. This charming, limited release is rich, dark and enticing with a smooth finish.
Varietals: Zinfandel (80%), Sangiovese (20%)
Appellation: North Coast California (70% Mendocino, 30% Lake County)
Oak: 10% New French & American Oak
Winemakers Notes: All of the fruit was gently crushed. Each fermentation was temperature controlled, peeking at 90°F to bring out delicious fruit flavors. The wine was then aged on oak for 10 months, adding subtle layers of toasty notes and a smooth velvety finish. delish
COZY UP AND GET SNOW KISSED!
This elevated reserve wine will be perfectly paired for the Winter season!
Wine & Food Pairing Recommendation:
Slow-Braised Lamb with Apricot Madeira Sauce
In A Waterfront Wedding, Evelyn and Ryan fall in love while competing against each other for the chance to host the Wedding-in-a-Week contest. They’ve even placed bets on it—loser pays for a romantic dinner at Bow Tie Pasta. Both of them have their sights on the most expensive item on the menu—the slow-braised lamb. You can make it at home for your own romantic dinners, or for no occasion at all: the apricot Madeira sauce makes it truly special.
Prep Time: 15 mins.
Cook Time: 210 mins.
2 tablespoons olive oil
1 (3½ to 4 lb.) lamb shoulder, boned, rolled and tied
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1/4 lb. bacon, cut into 1/4-inch strips
1/2 yellow onion, chopped
1 carrot, peeled, fine chopped
1 celery stalk, fine chopped
1 tablespoon garlic, chopped
1 tablespoon tomato paste
1 cup Madeira (can substitute Marsala wine)
3 cups chicken stock
3 tablespoons apricot jam
2 sprigs fresh thyme
4 tablespoons cold butter, cut into pieces
Preheat oven to 350°F.
Heat olive oil in a heavy bottom roasting pan over medium high heat; season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside.
To same pan, add bacon and cook over medium-low heat until cooked. Add onion, carrot and celery; sauté until tender, stirring frequently. Add garlic and sauté 1 minute.
Add tomato paste, Madeira, chicken stock, apricot jam and fresh thyme and stir to blend.
Return browned lamb to pan, cover and braise in oven for 3 hours.
Transfer lamb to platter and cover with foil.
Carefully strain braising liquid through a sieve into a bowl, using the back of a spoon to press out any remaining liquid. Transfer liquid back into roasting pan. Simmer liquid on stove top over medium-low heat until liquid has reduced by 50 percent.
Reduce heat to low. Slowly add cold butter pieces to braising liquid, whisking constantly, until all butter has melted and sauce is thick and glossy. Return braised lamb; keep warm.
To serve, remove strings from roast, transfer to platter and spoon sauce over the top.
Beer Can Chicken
• Prep Time: 10 minutes
• Cook Time: 85 minutes
• Serves: 6
If you’ve got a beer, this is an easy way to prepare an impressive looking and tasting
bird on the grill. Beer can chicken can be made with a “beer can stand,” which is a
wire base to hold the chicken on top of the beer, or you can make it without the
stand. We tried both and the only difference we noticed was that the chicken on the
stand had a more upright look while it was grilling; they both cooked evenly and
were easy to handle. Beer Can Chicken is great for entertaining, so invite some
friends to share!
• 1 – 4-pound whole chicken
• 2 tablespoons vegetable oil
• Kosher salt to season
• black pepper to season
• dry rub to season
• 1 can of beer, half full
1. Preheat grill to medium high heat (about 400°F).
2. Remove neck and gizzards from chicken and rinse well, patting with paper
towels to dry. Rub oil on outside and inside of bird.
3. Season chicken liberally inside and out with salt, pepper, and dry rub.
4. Set chicken upright over the beer so that the open beer is inside the chicken
but is resting on the can. Set onto preheated grill with the can and two legs
supporting the chicken.
5. Grill over indirect heat for 1 1/4 hours or until breast meat is 165°F and
thigh is 180°F and juices run clear. Let rest 10 minutes and serve.
Tags: beer, can, chicken, grilled