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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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Tai Olesky,
Chef and Owner of

Mosaic Restaurant
& Wine Lounge

Forestville, California

 

Tai Olesky, Mosaic Restaurant, Forestville, CA

Braised Beef Short Ribs
Paired with Marcucci Farms Zinfandel

2 tablespoons rice oil (or other high smoke point oil)
Salt
1 teaspoon fresh cracked black pepper
8 beef short ribs
2 tablespoons olive oil
2 carrots peeled
1 yellow onion
1 leek (whites only)
3 stalks celery
6 cloves garlic
1 bottle Marcucci Farms, Fava Brothers Zinfandel
1/2 cup balsamic vinegar
1/2 cup tamari soy sauce
4 cups chicken stock or low sodium broth
2 cups tomato juice
3 tablespoons brown sugar
Kosher salt, to taste

Preheat oven to 420 degrees F. Heat the rice oil in a heavy-bottomed oven safe pan. Liberally salt and pepper the ribs. Sear the ribs in the oil on all sides until lightly browned and reserve on side. Pour off the excess oil. Add olive oil. Finely chop in a food processor, the carrot, onion, leek, celery, and garlic. Add to the olive oil. Sauté, stirring regularly, until lightly caramelized and the moisture has evaporated off, approximately 5 to 8 minutes. Put the ribs back in the pan and add the wine, vinegar, soy sauce, chicken stock and tomato juice. Sprinkle the brown sugar in, as well as a good pinch of kosher salt. Bring to simmer, cover with foil and put into oven at 420 degrees F. for 30 minutes. Reduce oven to 350 degrees F. and cook for another 1 hour and 30 minutes, or until meat is falling off the bone.

“The bright red fruit of this Zinfandel lends itself to a perfect pairing with this dish. The wine has a wonderfully balanced acidity and soft, supple texture. I love the red raspberry and lightly spiced plum flavors right up front, ending with a cherry cola finish. What a great food wine!”

Tai Olesky
Chef and Owner
Mosaic Restaurant & Wine Lounge, Forestville, CA

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

Chocolate Zinfandel Cake, Magic Flute Ristorante

Coniglio alla Giovanni, Trattoria Pinocchio, Chef Giovanni Zocca

Osso Buco, Josefs Restaurant, Chef Tom Josef Keller

 

 

 

 

 

 
     

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