This deep ruby colored Zinfandel from Sonoma County has bright red-fruit fragrances of pomegranate, red currant, and cherry, followed by vanilla and a touch of anise. The palate is a bit richer than indicated by the nose, with blackberry jam, cherries, cigar box and vanilla. Yet this is an elegant wine for a Zinfandel, with medium body, so it does not overpower the seafood components in Greg’s Cioppino. There is also noticeable acidity in this wine, which can handle the stew’s tomato-infused broth. What better wine to pair with this uniquely Californian dish, than a uniquely Californian grape variety?
For me, Zinfandel is a bit of a puzzle, because the things I love about Zinfandel can often be the very same things that make me turn up my nose a little. My vexation revolves around the “hallmark” qualities of the archetypical California Zin; fruit, oak and body. I love the fruitiness. Surely this is the main reason Zinfandel is so approachable. However, sometimes that fruitiness borders on “over-ripe,” with dull, raisin-like flavors. Oak, when deftly applied, adds nuances of spice and richness. When overdone, however, we end up with adjectives more suited to describe the food at your local BBQ joint. Finally, I like a full-bodied wine to stand up to bold flavors. However, Zins can push 16% ABV, which too often masks the varietal’s true beauty. GRANT
Pairs With Cioppino: The Best Fish Soup I know
Price $18
Also pairs well with barbecue, beef, cheese, duck, grilled meats, hamburgers, pizza, pork, sausage, spicy foods.
- Category Red Wine
- Varietal Zinfandel
- Region Sonoma County CA
I’ve made almost this same recipe before — I think from the Sunday Dinners at Lucques cookbook, awesome! The only thing missing here is fresh sage, it really makes it different and yummy.
beans like this before, but have never made any myself. You are right, they aren’t the prettiest thing on the block, but they do look tasty! I love all other veggies roasted, I’m sure I’d like these too.
i’ve never roasted green beans before — i definitely need to give it a go!
We seemed to magically hit a bean shortage here this weekend. No green beans at all and the half runner beans were incredibly pale and flavorless. But the next time I get some good green beans, I’ll give roasting a try.
They look fantastic! My favorite part of roasted veggies is the blackened and almost burned bits. I wonder if you could turn the heat down at the end and try drying them out too. Then you could top sandwiches with crispy goodness! Hmmm…That might make it over onto my blog in the next week or so!
I am glad you over bought, now I have ideas! Thank you Greg!
Oh, I do like to shop every day. It is rather chic, but more than that I can indulge any whim. And I so love indulging my whims. Now don’t get me wrong, the big purchase has its benefits too — there’s the thrift aspect which ought never be ingored. But more than that a large amount of something affords the cook the opportunity to try various various cooking methods one right after the next. Food nerd nirvana.
Your roasted beans sound great. Italian cooks never did get in to the ‘tender crisp” thing, rather they’ve always known the benefits that come from thoroughly cooked veggies. The melting meatiness, the soft sweetness and full, earthy flavor can only be achieved with some pretty serious heat application. Paired with scallions, your beans sound delicious. Thanks, Greg, as always, for a wonderful post.
I love roasted green beans, never thought to pair them with scallions. Totally on my list for next time I roast them.
I often find myself going to the store for something that a recipe calls for… after I’d found the recipe the same day. Love any roasted veggie. So good!