|Pedroncelli Dry Creak Valley Wines|
Zinfandel is an on ramp drug for many of us and I am no exception. Many years, and many wines, since my first visit, lovely Dry Creek Valley Zinfandel brings back memories of good times.
So when I received an invitation from Robert Larsen of the Larsen Projekt to cook with Dry Creek Valley wines, I was all in. As the calendar turns to 2017, Pedroncelli Winery and Vineyards marks its 90th Anniversary. At the Winery and Vineyards, second, third and fourth generation owners produce about 65,000 cases of wine every year. On 105 acres, they grow and vinify Zinfandel, Cabernet Sauvignon, Sauvignon Blanc, Merlot, Cab Franc, PV, Malbec, Syrah, Petite Syrah and other Portuguese varieties.
We were given samples of three wines, Golden Pheasant Polenta, a fun recipe and a hashtag #ped90.
Of course, I was feeling iconoclastic, (and I forgot the Italian sausage) so I used my favorite, Zinfandel, to glaze mushrooms for the polenta, which came out divinely. Beautiful Parmigiano-Reggiano cheese paired with reduced Zinfandel and balsamic vinegar to make a great cheese course. Chocolate covered espresso beans were a no-bake sweet ending to my carb laden feast. It was a great way to prove the theory that these affordable wines are as great with food as in a glass.
|Happy 90th Anniversary Pedroncellis!|
First the wines:
2015 Pedroncelli Signature Selection Chardonnay, Sonoma County ($16) : This estate grown Dry Creek Valley Chardonnay had a day bright straw color with aromas of lemon curd and golden delicious apple with just a hint of vanilla. Flavors matched aromas with a sprightly acidity that delighted me. There were notes of white flowers that emerged. as the wine opened up. It had a long, acid driven finish. 89% of the fruit is fermented in stainless steel, the rest in American Oak. Using Estate fruit, carefully picking at just the right time and then making the wine to be fresh and textures, produces a delicious and affordable Chardonnay. I paired it with spiced nuts that contain butter and was happy with the combination
|Pedroncelli Petite Sirah|
I had never tried making polenta before. It hasn't been my favorite go to starch and making it seemed complicated and time consuming. I was
|Golden Pheasant Polenta|
The Pedroncelli family has been making wine in the Dry Creek Valley since 1927. I wish them many more years of delicious winemaking in a beautifula nd welcoming spot
Many thanks to Pedroncelli Winery and Vineyards for the lovely midweek pairing challenge and to the Robert Larsen Projekt for providing the samples and supplies