Dry Creek Valley
This fruit bomb Zinfandel from right here on the estate in Dry Creek Valley is pure perfection with anything grilled…in any season, we think. Lush, juicy, racy, earthy and peppery all at one time…smokin’ hot!
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Aromas & Flavors
With rich layers of fruit complexity, Ferrari-Carano’s Zinfandel comes from our Estate Vineyard in Dry Creek Valley. Appealing, rich aromas of plum, sage, pomegranate, acai and mocha that give way to full‐bodied, ripe flavors
of jammy blueberries, cola, vanilla and dark chocolate. This lush wine is enhanced by cardamom, spice and toasty toffee from barrel aging on the finish.
Our Zinfandel is a food-friendly wine that pairs perfectly with meat dishes such as slow-roasted pork, grilled lamb chops, duck, beef sirloin burgers, chili, pizzas and spicy sausage. Cheeses, such Gruyere, extra sharp Cheddar or Roquefort, as well as decadent chocolate desserts are delicious with our Zinfandel.
How It's Made
This wine is primarily composed of Zinfandel, blended with a small amount of Petite Sirah. Upon entering the winery, the hand‐harvested grapes are destemmed to stainless steel tanks for three days of cold soaking. The grapes are then inoculated with yeast and the tanks are pumped over, one to two times daily, for the duration of primary fermentation. Individual lots are drained and pressed to French oak barrels for malolactic fermentation and cave aged for 15 months. Lots are kept separate until blending and bottling.
After a remarkably early and low yielding 2015 harvest, 2016 began closer to an average start date, with the vines producing good yields in the midst of a fourth year of drought. The vineyards performed well with considerable amounts of rainfall dropping in the late winter and early spring, combined with mild and warmer early spring conditions. Although there were many mornings of heavy fog in late August, most of the summer and early fall were consistently sunny, warm and dry. 2016 was ideal for quality wine grape farming and harvesting at optimal ripeness
Aunt Katie’s Tamale Pie
Don's father's sister, Aunt Katie, always made her famous tamale pie recipe for Sunday family dinners. The secret to her recipe is the use of Cream of Wheat. A great casserole dish for parties, as it makes a big batch and can be made ahead of time!
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