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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 San Francisco chef:

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Magic Flute
San Francisco, California

 

magic flute restaurant

Chocolate Zinfandel Cake
Paired with Marcucci Farms Zinfandel

2 cups flour
3/4 cup cocoa, plus extra for sprinkling
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups Marcucci Farms Fava Brothers Vineyards Zinfandel
Confectioner's sugar, for sprinkling

For the jelly
1/2 cup Blackberry jelly
2 to 3 tablespoons Marcucci Fams Zinfandel

Heat the oven to 350° F. Butter two 9-inch cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with cocoa, discarding the excess. Sift flour with the cocoa, baking soda, and salt into a bowl.

Cream the butter in an electric mixer; beat in the sugar, and continue beating until the mixture is light and fluffy, 3–5 minutes. Add the eggs, one at a time, and then the vanilla. Continue beating 1–2 minutes more. Sift a third of the flour mixture over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.

Spread batter in the prepared pans and bake until the cakes start to shrink from the sides of the pan, 30–35 minutes. A skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.

Meanwhile make the wine jelly. In a saucepan, melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.

Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle cake top with confectioners' sugar; transfer to a plate to serve.

Serves 12

 Also try:

Grilled Skirt Steak with Zinfandel Sauce and Blue Cheese, Park Avenue Catering and Park 121 Restaurant, Chef Bruce Riezenman

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

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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