Zinfandel...October



[|Zinfandel...October]October 1, 2009- Jo-Ann's House


 * Zinfandel** (also known as **Primitivo** in Italy) is a red/black winegrape grown mostly in California, where it represents more than 10% of all planted varieties.

Zinfandel is known to produce full-bodied, spicy wines, best served chilled under a warm weather.

Better served chilled (between 15-18°C), a red Zinfandel is one of the best non-white wine choices for a hot summer evening. "Zins" are especially recommended with spicy pizza, heavily seasoned meats, or any tomato-and-spice based dishes. Zinfandel is also a typical [|Thanksgiving] wine.



**The recommeded glass for Red Zinfandel wine:**
It is designed to compliment medium-bodied, fruit driven, high acid wines. The tight bowl and tall chimney buffer the competition between high alcohol and perfumed bouquets. While you would be remiss if you only employed one glass for all of your wine enjoyment this is the perfect all purpose wine glass. With a sheer rim and subtle weight, the Chianti Classico/Zinfandel glass directs the flow of wine to the proper part of your palate.

Recipes Glazed Meatballs 1 250 ml jar of red currant jelly 3/4 cup of Chilie sauce meatballs I used "Safeway Italien meatballs". After cooking the meatballs, add the jar of jelly and chilie sauce. Cook for 10 minutes and serve.

Ginger Meatballs 1 cup ketchup 1/4 cup brown sugar 2 tablespoon Dijon mustard 1/2 teaspoon of ground ginger meatballs

Mix first 4 items in a small bowl. Cook meatballs, add sauce and let simmer 10 minutes without a cover. Serve

