| 1999 Fife Dalraddy Chiles Valley Zinfandel 750ml|
Chiles Valley, USA
Dalraddy Vineyard Zinfandel shows dense, black, concentrated fruit with ripe, jammy, blackberry, and dark plum fruit flavors. The soft, well-structured tannins and mellow oak undertones balance the concentrated fruit giving the wine the richness, power and concentration we expect from this vineyard.
Varietal Composition: 100% zinfandel
Alcohol: 14.5% Cases Produced: 950
The Dalraddy Vineyard is a perfect zinfandel site in the Chiles Valley within the Napa Valley appellation. The old, head pruned vines have good sun exposure, and are protected from the hot afternoon sun by the hills that define this small valley. In exceptional vintages, we select some of the best barrels from this vineyard to produce our most dense and concentrated zinfandel.
Zinfandel is an excellent wine to pair with a wide variety of meats (excluding poultry and seafood). The classic Zinfandel pairing is BBQ and Chili. Pizza, hamburgers, and hearty pasta dishes also work well.
Zinfandel's fruit intensity and firm acidity enable the wine to pair brilliantly with a broad range of foods and dishes; from casual-rustic-nostalgic foods (pizza, ribs, sausage, meatloaf, hamburgers) to masterpieces of international cuisine (particularly those involving lamb, game, duck, and beef).
Steak with Mushroom Merlot Sauce Recipe
This steak recipe goes very well with merlot wine - Use some for the sauce, and the rest for your glass!
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
3/4 cup merlot
1 Tbsp thyme
First, salt and pepper steaks on both sides. Heat the vegetable oil to medium high, and then cook steaks for about 3 minutes per side.
Put the steaks on a plate but keep the oil in the pan. Put the butter in the pan, along with the wine, chopped up mushrooms and chopped up shallots and reduce for 5-10 minutes. Pour this sauce over the steaks and serve.