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Fava Brothers Vineyard Zinfandel Wine
Paired with Dishes from Sonoma County Chefs!

The beauty of wine is the way it matches with food,
enhances a meal enjoyed with conversation,
and brings people together around a table.

Our Italian field blend wine, with its low alcohol,
pairs wonderfully with food and cheese.

Here is a recipe that pairs our Fava Brothers Zinfandel with cuisine from a Sonoma County chef:

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Bruce Riezenman,
Executive Chef and Owner of

Park Avenue Catering and
Park 12 Restaurant
Sonoma County, California

 

Chef Bruce Riezenman

Grilled Skirt Steak with Zinfandel Sauce
and Blue Cheese
Paired with Marcucci Farms Zinfandel

3 tablespoons olive oil
1 sprig fresh rosemary, chopped
2 tablespoons Italian parsley, chopped
4 cloves garlic, peeled and chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 pounds skirt steak, cleaned
1/4 cup golden raisins
1/2 cup Marcucci Farms Zinfandel
1 tablespoon shallots, minced
2 tablespoons pine nuts, toasted
1 teaspoon Dijon mustard
1/2 cup beef or chicken broth
Salt and pepper, to taste
2 tablespoons butter, cold
2 tablespoons Italian parsley, fresh, chopped
4 ounces (by wt) blue cheese
1 cup Zinfandel Caramelized Onions (see recipe below)

Combine the olive oil, herbs, garlic, salt and black pepper. Completely coat the skirt steak with this mixture and marinate overnight, or at least 2 hours.

Soak the raisins in wine for at least 2 hours. Place raisins, wine and shallots in sauce pan and reduce to one-third. Add pine nuts, mustard, and broth. Simmer slowly until it thickens. Season with salt and pepper. Simmer and then hold while you grill the skirt steak.

When the beef is almost done, add the parsley and butter into the sauce and swirl until it becomes part of the sauce. Top the grilled steak with crumbled blue cheese and serve with the sauce and warm Zinfandel Caramelized Onions.
Serves 4

Zinfandel Caramelized Onions
4 medium red onions, peeled and thinly sliced
2 cups Marcucci Farms Zinfandel wine
1/4 cup sugar
1 bay leaf
Pinch salt

In a heavy-bottomed sauce pot, place the onions, wine, sugar, bay leaf and salt. Cover tightly and simmer for 15 minutes on a medium high flame. Uncover and continue cooking for about 45 minutes, stirring occasionally, until almost all of the liquid has evaporated. Onions may be served room temperature.

“Marcucci Farms Zinfandel also pairs well with some Sonoma County cheeses: Bohemian Creamery's 'Bodacious,' Achadinha 'Capricious,' and Bellwether Farms' 'Crescenza' with Chestnut Honey.”

Bruce Riezenman
Executive Chef and Owner
Park Avenue Catering and Park 121 Restaurant, Sonoma County, CA 

Also try:

Wine and Cheese Pairings, Traverso's, Chef Claudio Valentini

Chocolate Zinfandel Cake, Magic Flute Ristorante

Coniglio alla Giovanni, Trattoria Pinocchio, Chef Giovanni Zocca

Osso Buco, Josefs Restaurant, Chef Tom Josef Keller

Braised Beef Short Ribs, Mosaic Restaurant & Wine Lounge, Chef Tai Olesky

 

 

 

 

 


 
     

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