Old Vines Zinfandel, Tres Viejos (2016)
This full-bodied wine shows off heady aromas of ripe red berries, sage leaf and slate. Fresh fruit flavors are layered with hints of balsamic glaze, dark chocolate cordial and baking spice that complement the mineral-laced finish and firm structure.
Winemaker Katie Madigan ferments each lot independently in order to allow their unique characteristics to shine. She wants this wine to showcase the heritage of Sonoma County Zinfandel. After 16 months of aging in French oak barrels, 40% new, this proprietary blend is finalized, reflecting the best of the vintage.
99 Points - North Coast Wine Challenge
Best of the Best - North Coast Wine Challenge
Best in Show Red - North Coast Wine Challenge
Best of Sonoma County - North Coast Wine Challenge
“FRIED BOLOGNA SANDWICH”
WITH SEARED MORTADELLA, VELLA JACK CHEESE TOAST,
ZINFANDEL BBQ SAUCE AND CHARRED SCALLIONS
•1lb. thinly sliced Mortadella
•1 cup BBQ sauce
•2 cups grated Vella Dry Jack
•½ cup softened butter
•Extra Virgin Olive Oil
Grill the scallions on high heat for just a few minutes, slice thinly and season with extra
virgin olive oil and salt and pepper.
Cut the baguette into ¾ inch diagonal pieces. Lightly butter each side of the pieces then
brown both sides in a cast iron skillet on medium heat. Remove from pan and sprinkle
generously with cheese. Pan sear the Mortadella in the same pan. Brush lightly with BBQ
sauce after the Mortadella is browned. Place the Mortadella on top of the cheese bread and
spoon a teaspoon of charred scallion on top. Warm in the oven before serving.
“Who doesn’t like a fried bologna sandwich? Sometimes those nostalgic food memories
pop up when you are trying a new vintage of wine. After we gave this classic a major
overhaul we couldn’t believe how great of a pairing it was. The caramelized meats and
smoky BBQ sauce work in perfect harmony with the Zinfandel as if they were riding a
tandem bicycle. The ripe dark fruits and lush tannins melt across your palate when
combined with the brown butter cheese toast and charred scallions.”
Makes 24 Pieces
Recipe created by St. Francis Executive Chef Trevor Eliason