Name: Moxies Beaver Creek Restaurants Zinfandel Recipe
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Ingredients: 1 bottle The Prisoner Wine Co. Saldo Zinfandel (bottle); 1 cup Room-temperature water (for palate cleansing); 1 plate Small plate of cured meats and aged cheeses (charcuterie); 1 piece Large wine glass (Burgundy/Zinfandel style); 1 piece Decanter (optional)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

If the bottle has been stored colder than cellar temperature, let it sit at room temperature for 15–30 minutes. Ideal serving temperature for Zinfandel is about 16–18°C (60–65°F). If the bottle is too warm, place it in the refrigerator for 15 minutes, checking periodically.

Chill or bring to serving temperature

Using a waiter’s corkscrew or appropriate opener, remove the capsule and slowly extract the cork to avoid agitation. Wipe the bottle lip with a clean cloth to remove any sediment or cork fragments.

Open the bottle

If the bottle is a vintage or you notice sediment, or if you prefer a slightly softened tannin profile, decant the Zinfandel into a clean decanter and let it breathe for 20–45 minutes. For younger, fruit-forward Saldo bottles, 10–20 minutes of exposure to air will open aromas without losing freshness.

Decant (optional)

Use a large-bowled red wine glass (Burgundy or Zinfandel-style) to concentrate the wine’s aromas. Pour about 4–6 ounces (120–180 ml) per glass to allow room for swirling.

Choose the glass

Pour a small amount into the glass and take a look at color and viscosity. Swirl gently to release aromas, then inhale to note primary fruit (blackberry, dark cherry), spice (black pepper), and any oak-derived notes (vanilla, cocoa).

Pour and assess

Take a small sip, letting the wine coat your mouth. Note body, acidity, tannin, and flavor progression. If decanted, taste immediately and again after 20–30 minutes to observe how the wine evolves. Pair with the prepared charcuterie, cheeses, or grilled meats as desired.

Taste and enjoy

Provide small sips of room-temperature water between tastes to reset the palate and a small bite of bread, cheese, or cured meat if sampling multiple wines or courses.

Serve water and palate cleansers

If you don’t finish the bottle, re-cork (use original cork or stopper), refrigerate upright, and consume within 3–5 days. Heavier, higher-alcohol Zinfandels can hold a bit longer but will gradually lose aromatic intensity.

Store remaining wine

Arrange a small plate of cured meats (such as salami, prosciutto) and aged cheeses (such as aged cheddar, manchego) to complement the wine’s ripe fruit and spice. Serve on a small plate at room temperature so flavors are pronounced. Provide water and bread on the side.

Use the decanter when desired and pour poured wine into glasses just before serving guests to preserve aromatics.

Zinfandel

Descriptors

Tasting Notes

Food Pairings

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