The Prisoner 'saldo' Zinfandel Recipe
Recipe information
Make The Prisoner 'saldo' Zinfandel in just 15m. California
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Ingredients
For the wine bottle and serving
For the wine bottle and serving
1. Chill (if needed)
Store the bottle in a cellar or wine refrigerator at 55–65°F (13–18°C) before serving. If the wine is too warm, chill it in the refrigerator for 20–30 minutes; avoid over-chilling, which will mute flavors.
2. Prepare glassware
Select large-bowled red wine glasses so aromas can concentrate. Ensure glasses are clean and free of detergent residue. Warm them briefly with your hands if the room is cool.
3. Open the bottle
Use a waiter’s corkscrew or wing corkscrew. Remove any foil capsule, wipe the top of the bottle, then insert the corkscrew and pull the cork out smoothly. Inspect the cork for any off-odors or crumbling; that can indicate a fault.
4. Assess and decide on decanting
The Prisoner 'Saldo' Zinfandel is a bold, rich California red that can benefit from brief aeration. Pour a small taste to check for any reductive notes or sediment. If the wine is young or tightly wound, decant for 30–60 minutes in a decanter to open primary and secondary aromas. If very old (unlikely with this label) or if you prefer minimal aeration, serve directly from the bottle.
5. Pour and serve
Pour about 4–6 ounces (120–180 ml) per glass, filling to the widest part of the bowl to allow swirling. Hold the bottle at the base and pour slowly to avoid splashing. After pouring, allow guests to swirl and sniff to appreciate aromas.
6. Storing leftover wine
If there is leftover wine, reseal with the original cork or a wine stopper and refrigerate upright. Consume within 3–5 days for best quality. For longer preservation, use a vacuum pump or inert gas wine preserver.
7. Palate cleansing and pairing suggestions
Provide a water carafe and plain bread or crackers for palate resets. The Prisoner 'Saldo' Zinfandel pairs well with rich grilled meats, barbecued dishes, hearty stews, aged cheeses, and dark chocolate desserts. Serve food slightly below the wine temperature (room temperature to lightly warm) to balance acidity and tannin.
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