Tasting Notes

Our mission is to provide unbiased opinions of the wine being offered. These notes come from up to 10 guests who tasted this wine in a blind tasting format (wine is concealed so their identity is unknown). Why this format? Tasting blind completely throws out any hype associated with a certain winery, style, price point, etc; it forces the taster to accept what is in the glass without any predetermined notions. Our guests utilize Robert Parker's Glossary of Wine Terms for their comments for consistency purposes. In addition, we utilize the wine aroma wheel to enhance ones ability to describe the complexity of wine flavor. Notes are posted on this wine during the tasting to ensure they accurately reflect the impressions.

Technical Data

Dry Creek Appellation Notes

Dry Creek Valley is quintessentially Sonoma County, where warm days are tempered by morning fog from the Pacific and food-friendly varieties like Sauvignon Blanc and Zinfandel boldly emerge, both on the narrow valley floor and the wooded hillsides above. Originally planted by French immigrants in 1870, Italian pioneers soon discovered a vinous geography that was reminiscent of their native Tuscany and Piedmont. They planted Petite Sirah, Zinfandel and Carignane to produce hearty red wines. Today, the leading varieties, after Zinfandel, include Cabernet Sauvignon, Sauvignon Blanc and Merlot. The severe, stone-strewn soils are ideal for concentrated fruit and flavor characteristics, creating wines that are truly representational of the land. The aptly named Rockpile AVA emerged from the Northern tip of Dry Creek Valley in 2002. Known for its warm and sunny climate, and named for its roughed and unrelenting terrain, this area proves to cultivate rich Zinfandel, Petite Sirah, Syrah and Cabernet Sauvignon. Total acres: 78,387, Vineyards acres: 10,000, Number of wineries 81, growing 26 different grape varietals.

Winemaker's Tasting Notes

This zinfandel offers ripe raspberry and sweet vanilla aromas. Mouth-filling flavors of plum and spice are complemented by smooth tannins. The structure and well balanced nature of this wine gives great pleasure today and in years to come.

Recipe: Short Ribs with Tagliatelle

INGREDIENTS:

• 3 tablespoons olive oil
• 2 ounces chopped pancetta (about 1/2 cup)
• 2 1/2 pounds short ribs
• Salt and Pepper
• 1/4 cup all-purpose flour
• 1 medium onion, chopped
• 1 carrot, chopped
• 1/2 cup fresh parsley leaves
• 2 cloves garlic
• 1 (14-ounce) can tomatoes (whole or diced)
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 1/2 cups beef stock
• 3/4 cup red wine (Peter Murphy's works well here)
• 1 pound fresh or dried tagliatelle

PREPARATION/COOKING:

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls. Serve immediately.

This recipe was found on the Food Network's website.

Visit the Food Network's web site The Food Network.

Serves 4-8