Fritz Winery 2005 Zinfandel, Estate, Dry Creek Valley
The Dry Creek area of Sonoma produces some of the best California Zins you can find. Because the weather is more temperate, you don’t get the fruit bombs like the warmer climates of Paso Robles and Lodi produce.
The Fritz Zinfandel has bright color with aromas of raspberry, plum, chocolate and new leather with a hint of charcoal and black pepper. Medium bodied with flavors of dark berries, chocolate and leather. As the wine opens up the tannins smooth out allowing for a smooth finish. I suggest opening bottle at least an hour before serving. We served this wine with pan-fried thin burgers and a chopped wedge salad. Enjoy! $25 Now $12 at Costco – while supply lasts.
Recipes:
Julia Child’s Pan Fried Thin Burger
INGREDIENTS
1 tb Minced shallots
1 ts Butter or mild olive oil
1 1/4 lb Fresh ground beef
(preferably 15 to 20 percent
Fat), up to 1
Salt
Freshly ground pepper
CONDIMENTS
1 Red onion; sliced very thin
1 Tomato; sliced thin
Iceberg lettuce leaves
1 sm Whole pickles
1 Thin cheddar or Swiss cheese
Bacon strips; cooked crisp
Butter; at room temperature
Ketchup
Mayonnaise
Dijon mustard
INSTRUCTIONS
In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.
Chopped Wedge Salad for 4
1 head iceberg lettuce
2 medium tomatoes chopped
4 slices cooked bacon chopped
3/4 C chopped red onion
Blue cheese dressing (your favorite)
Peel off outer leaves of lettuce. Cut out core. Chop whole head into bite-sized pieces and put into large salad bowl. Add tomatoes, bacon, onion and toss. Add dressing to taste and toss. Serve immediately.
