2004 Turley Cellars Zinfandel Ueberroth Vineyard San Luis Obispo Paso Robles Wines Red Wine Zinfandel www.Wineglobe.com

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2004 Turley Cellars Zinfandel Ueberroth Vineyard San Luis Obispo Paso Robles
Paso Robles, USA

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Product Notes:
Bright medium ruby. Black fruits lifted by a peppery topnote. Dense, powerful and chewy, with extravagantly concentrated and impressively penetrating flavors of blackberry and pepper. Firm acids give this terrific definition and vinosity. Finishes extremely long, with sweet tannins and good peppery lift. Just the third vintage from this vineyard, which was planted in 1885, and as superlative as the first two.

Food Pairing:
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.

About Varietal:
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).

Recipe:
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!
INGREDIENTS:
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
1 shallot
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.

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