Skyy vodka, homemade bloody mix, WSB Oktoberfest, cajun shrimp, Brewton, cheese curds, fried cauliflower, bacon, pickle

Oktoberfest Bloody Mary

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

THIS FAMED BIO DYNAMIC/ORGANIC WINERY HAS BEEN PRODUCING WORLD CLASS WINES IN DRY CREEK, SONOMA COUNTY, FOR DECADES. THE WINE IS JUICY, PEPPERY AND HAS A FLUID EASE TO ITS FINISH.

Chill the bottle of Zinfandel to around 60-65°F (slightly cooler than typical room temperature). Remove from fridge 20 minutes before serving to allow aromatics to open. Open the bottle with a corkscrew and pour a small taste to check for cork taint or off aromas.

Chill and open wine

Select a medium-size serving board or platter. Place the sliced aged cheddar in one area, fanning the slices slightly. Lay the thinly sliced salami in a loose pile or folded ribbons next to the cheese.

Arrange the board

Fill a small bowl with the marinated olives and place it on the board. Arrange the pear slices in a fan near the cheese so guests can pair the fruit with cheese and wine. Scatter the toasted walnut halves in a small pile. Place cornichons/pickles in a little cluster. Put the whole-grain mustard and honey in two small ramekins or spoons for easy access.

Add accompaniments

If using a baguette, lightly brush slices with a touch of olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until just crisp and lightly golden. Allow to cool slightly before placing on the board.

Toasting bread

Tuck rosemary sprigs near the cheese for aroma and visual appeal. Optionally grind a touch of black pepper over the pear slices and cheese to echo the wine's peppery notes.

Garnish and finish

Pour 3–4 oz (about 90–120 ml) of Zinfandel into each tulip-shaped red wine glass to concentrate aromas. Swirl gently, inhale, and note the wine’s juicy ripe-fruit aromas, peppery spice, and any floral or herbal notes from the biodynamic vineyard.

Suggested pairings: Enjoy bites of aged cheddar with a walnut and a pear slice to highlight the wine’s bright fruit and savory balance. Try salami with a cornichon to emphasize the wine’s peppery finish. Spread a bit of whole-grain mustard on bread with salami for a savory bite that stands up to the wine’s body.

Palate cleansing: Offer chilled sparkling water between sips to refresh the palate. Small amounts (1–2 sips) help reset your taste buds so the wine’s peppery finish remains distinct.

Pace and serving temperature: For best expression, avoid over-chilling. If the bottle warms during tasting, let it rest 5–10 minutes back in a cool spot; if too cold, hold the glass in your hand briefly to warm slightly.

2023 Zinfandel, Preston (Organic), Dry Creek

Aged cheddar, medium-firm, sliced

Dry-cured salami, thinly sliced

Marinated olives (mixed)

Pear (ripe but firm), cored and sliced

Cornichons or small dill pickles

Toasted walnut halves

Honey

Whole-grain mustard

Rustic sliced baguette or crackers

Sparkling water (chilled)

Fresh rosemary sprigs (for garnish)

Freshly ground black pepper

2023 ZINFANDEL, PRESTON (ORGANIC), DRY CREEK

CREMANT DE BOURGOGNE, BRUT ROSE

PROSECO ROSE' (ORGANIC), TASI

PROSECCO, BENVOLIO, ITALY

2011 LOUIS NICAISE, PREMIER CRU (MAGNUM)

2013 DOM PERIGNON, BRUT

2012 HENRIOT, ROSE' MILLESIME

Make 2023 ZINFANDEL, PRESTON (ORGANIC), DRY CREEK Recipe in just 25m. THIS FAMED BIO DYNAMIC/ORGANIC WINERY HAS BEEN PRODUCING WORLD CLASS WINES IN DRY CREEK, SONOMA COUNTY, FOR DECADES. THE WINE IS JUICY, PEPPERY AND HAS A FLUID EASE TO ITS FINISH.

2023 Zinfandel, Preston (organic), Dry Creek Recipe

Descriptors

Tasting Notes

Food Pairings

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