It's safe to say that virtually 100% of Americans (and especially Californians) are familiar with the barbecue and most can't wait to fire it up as the warm weather arrives. Whether it’s a traditional oak pit or smoker, briquettes on a hibachi, mesquite coals in a Weber kettle, or one of those fancy natural gas or propane rigs, nothing says “Summer is a Coming!” like a great meal centered around grilled or roasted proteins outside. Now, I personally think that there is nothing better than a cold beer while you are in the process of barbecuing, but when it comes time to sit down and enjoy the fruits of your meaty labors, I prefer to pop the cork on a bottle of rich, spicy Zinfandel. And the best part is that the Central Coast AVA is no slouch when it comes to remarkable versions of this versatile wine. Zinfandel is the quintessential California wine and its natural affinity to barbecued foods, wide range of flavors and diverse styles, makes it the perfect partner for any grill-fest. Here are some quick facts so everyone can discover this perfect-match-for-the-barbecue wine, just in time for summer: • Zinfandel is known as California's heritage grape and was introduced during the Gold Rush somewhere between 1852 and 1857. California is the largest grower of Zinfandel. Today, Zinfandel is the third most planted red wine grape variety in California, with more than 54,000 acres planted, according to the 2004 California Grape Acreage Report. • Wildly popular in the U.S., Zinfandel has inspired a cult-like following with fan clubs, annual events and a non-profit association, ZAP (Zinfandel Advocates and Producers) to promote what many consider the original "California red." ZAP's online home, www.zinfandel.org, is a one-stop resource for all things Zinfandel. • Zinfandel can range from a light, fruity blush wine to a strong red with ultra-intense pepper and jam. "Zin" is frequently blended with other grapes. Red Zinfandel BBQ pairing suggestions: Zinfandel can be crafted as a fine red table wine that can be aged for several years or enjoyed soon after bottled. It can range from a light, fruity red wine to a strong red with ultra-intense pepper and jam and is renowned as a great partner for grilled and herbed meats. Red Zinfandel should be served at room temperature. Popular descriptors for this wine include blackberry, raspberry, boysenberry, cherry, as well as black pepper, cloves, anise and herbs. These characteristics make red Zinfandel a great partner for grilled and herbed meats. White Zinfandel BBQ pairing suggestions: To craft White Zinfandel, grapes are picked early when sugar levels are low and color is not too intense. Skins are separated from the juice immediately after crush. Fermentation is stopped before all the sugar is converted into alcohol, leaving residual sugar in wine and a relatively low 10 to 11 percent alcohol content. This slightly sweet blush wine makes it a great partner for meats prepared in sweeter sauces or marinades. It's also a perfect aperitif or dessert wine. Be sure to have Breakaway Tours add one (or all) of these Central Coast Wineries to your next Paso Robles tour so you can pick up a few bottles of their fantastic Zinfandel offerings for your next BBQ: Eberle 2006 Zinfandel, Steinbeck/Wine Bush - Eberle 2006 Zinfandel showcases two of Paso Robles finest Zinfandel vineyards: the reputable Steinbeck Vineyard contributes layers of sweet briar fruit with hints of earth and minerality blended with Wine Bush which offers robust color and rich, jammy flavors of prune, ripe blackberry and a peppery finish. This is an exquisite example of Zinfandel displaying a well-balanced combination of elegance with richness of fruit and depth making it a perfect wine to complement a variety of foods. Lone Madrone Bailey Ranch Zinfandel Gold Medal – 2009 San Francisco Chronicle Wine Competition! Vibrant red fruit thrice over, and with conviction! Candied red apple, Olalla berry and cherry aromas, with notes of pepper and nutmeg, lead to a full, juicy red fruit palate supported by youthful tannins. Days of flavor slowly fade as a receding tide of crushed red fruit specked with red apple peel and pomegranate. 2007 J. Lohr Estate Zinfandel The 2007 J. Lohr Estates Old Vines Zinfandel has a very attractive berry red color of moderate depth and youthful hues. The aroma is characterized by Zinfandel’s spicy and jammy red fruits. The raspberry and blackberry are complemented with licorice and black tea spice. The palate has a substantial, plump texture with mid-palate weight and fruitiness making a food friendly wine, but is particularly suited to casual fare such as grilled and herbed meats, zesty red-sauced pasta dishes, or even pizza. Try a California Central Coast Zin with this classic (and easy) Santa Maria Style BBQ recipe: The roots of Santa Maria Style Barbeque extend back to the mid 1800s, when vast ranches unfolded across the foothills of the valley. Ranchers would host Spanish-style barbeques each spring using indigenous ingredients. In the early 1900s, the “style” of the local barbeque was further refined by local social clubs, as well as the many European ranchers who settled the area. Traditional Santa Maria Style Barbeque begins with top-block sirloin or tri- tip—a cut discovered in the Santa Maria Valley. The beef is seasoned with a special garlic, salt and pepper mixture, then grilled over coals of red oak—native to the region. The meat is accompanied by pinquito beans— small pink beans that are indigenous to the valley—as well as bread, salsa and dessert often featuring fresh strawberries. Ingredients 2-3 lbs tri-tip steak or bottom sirloin, liberally covered with dry rub (below) Dry Rub Ingredients 1 tablespoon extra virgin olive oil 1 teaspoon salt 1 teaspoon fresh ground pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Hungarian paprika 1 teaspoon Mexican oregano 1 teaspoon dried rosemary Your favorite salsa Technique: Fire up the grill Oil the Grate. Cook the tri-tip about ten minutes on each side for medium rare. Transfer to a cutting board and let rest for 5 minutes. Slice thin against the grain and serve with salsa, borracho beans, warm tortillas, and salad.
There is just one Zinfandel grape, and depending on the winemaking techniques used, it can be made in a number of styles. When making "red" Zinfandel, the winemaker decides how long to let the juice remain in contact with the stems, seeds, and skins, which causes clear juice to assume the red color.
White Zinfandel is made from the same grape – its color is pink because the juice only stays in contact with the skins for a short period of time. White Zinfandel is known for its sweet, fruity flavor and pretty pink color. It's extremely versatile and can accompany a variety of foods while also great as an aperitif.
Cheers!
Eric Hensel
Court of Master Sommeliers Certified Sommelier
Breakaway Tours and Event Planning Wine Tour Guide
