Last night we worked a great event at Fort Mason in SF... ZAP, the Zinfandel Advocates and Producers tasting event. Imagine an entire hall filled with food and Zinfandel. To say the least each member of our team had to take two turns around the room for tasting the California Zins and the various food offerings (including Pazzo's and Central Market from Petaluma). The event will also be going on this Saturday if you are looking for a fun day out- sorry to say we won’t be there for that one
We served a Slow Smoked Beef Brisket with Onion Zinfandel Jam, which paired wonderfully with a BR Cohn Zinfandel. Sherri (with BR Cohn) and I worked to create the pairing. The smokey accents of the Brisket helped to brighten the Zinfandel and the Onion Jam soothed the tannins, and I used their 2007 Sonoma Valley Zin to make the Jam.
I know the requests are coming so here is the Jam recipe:
5 lbs diced yellow onions
¼ cup olive oil
1 bottle Zinfandel
¼ cup red wine vinegar
1 cup brown sugar
Salt and pepper
Sauté the onions and olive oil till well caramelized- this may take over an hour, once sautéed set the stove to a very low heat and go slowly so as not to burn. Add the other ingredients and allow to reduce until thick.
Store in the refrigerator. This would also be great on Pork.
Here’s to Zinfandel!