It took me a lot of work to figure this recipe out, Dave. I hope you like it.
“What the heck is this?”
It’s ‘Zin Wellington.’ Just like you told me to make for dinner.
“Zin Wellington?”
Yeah. Zinfandel cooked in the style of Beef Wellington. I have to say, I had my doubts when I was wrapping the bottle in foie gras and puff pastry, but I bet the Zinfandel is going to really make the duxelles sing.
“Lisa, I meant you should buy that Wellington Vineyards Estate Zinfandel Vertical. It’s got a bottle of the 2005, 2006, and 2007.”
Oh.
“Yeah, I figured we both like a good Zin, and that vertical has THREE good Zins. The 2005? Cherry and raspberry on the nose. The 2006 throws in some blueberry and blackberry, with hints of brown sugar and cinnamon. And the 2007 has aromas of black currant!”
That sure seems like it would smell a lot better than a bottle of wine baked into foie gras and puff pastry.
“Yeah. I’m gonna go see if they’re still selling them.”
Would you order Chinese while you’re at it?
Briar, black currant and blueberry aromas. A very concentrated, viscous, slightly tart fore palate with a chewy texture and dusty tannins. This one is still a baby, and has a lot of potential to develop more with extended aging. Best now with food, and a good candidate for your Vinturi aerator and/or decanter.
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