What’s for dinner?

15 years in the food industry and a life time of cooking has shown me that the right wine can enhance any meal. Picking the right wine is not as hard as you might think. Here is a simple way of looking at it. Heavy meats, heavy wine such as Cab, Bordeaux, or Malbec or my favorite…. Zinfandel. This is what we will talk about today. Zinfandel is a wonderful wine with lots of fruit and a little spiciness on the finish. They generally are less tannic than Cabs, this gives it more versatility and makes it perfect for BBQ and heavily seasoned foods such as ribs and beef brisket. Zinfandel got its start in California when the Italian farmers who settled the west brought it with them and planted it on the sunny, sloping hillsides. That is when the change began. The vines they brought with them are known today as Primativo. The wines produced from these grapes in Italy are simple table wines that pair up nicely with lighter dishes like pasta with red sauce. Nice wines, but quite different from the fruit driven Zinfandels produced by wine makers in California today. The general character of this wine is a rich purple color, fruit forward, with lots of jammy wild berries and a spicy finish. A nice wine can be had for around $10, such as Rosenblum Cuvee Michelle, or Seven Deadly Zins. If you are adventurous and have a little more to spend you will get more of what a Zin is fruit, fruit and more fruit. The Rosenblum Winery (my favorite) produces many single vineyard bottlings, North Coast and Carla’s to name two. Their wines are great examples of what a well made Zin should taste like. Yes, I know what all you wine sophisticates say, we want complexity, earth, mocha, tar. It has its place, but who wants to figure out a wine when your chasing the kids around and eating burgers and ribs. These wines do not need to be cellared to reach their full potential. They are made to drink now. If you haven’t tried a Zin now is a good time. Bottleking will be featuring Zins for the month of June with great prices and an expanded selection. So try a Zin with this very simple recipe. Four ingredients no measuring.

BB Beef Brisket……
Brisket is best but you can sub chuck roast if you like.
(I don’t recommend London broil for this recipe)
Ketchup
Onions
Brown Sugar
Roasting pan with deep sides

1. 2-5 lb piece of beef
2. 3 or 4 large onions sliced thick
3. Cover the bottom of the roasting pan with a
solid layer of onions
4. Use about a cup or so of ketchup over the onions
5. Pack both sides of the meat with brown sugar(I like sugar)
6 Put it in the pan over the onions
( here’s where you need the deep sides)
7. Cover with more onions( I like onions too)
8. Put some ketchup on top( not as much as the bottom)
9. Cover tightly with foil and put it in a 375 degree
oven and forget about it for about 21/2 to 3 hours.
You can peak after about 2 hours and turn
it down to 325 if you like. It will take a little
longer.

I know what you are probably thinking, Ketchup???? This guy must be nuts. Believe me when I tell you, I am not a ketchup fan.
When this is done it won’t taste anything like Ketchup and the meat will just fall apart. Now for nice glass of your favorite Zin, and see how the right wine makes food more enjoyable.

Jim Bartholomew
Bottle King Regional Manager