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Zinfandel Wine Pairing

 
Photo of: Authentic Louisiana Red Beans and Rice - Recipe of the Day
PHOTO BY: Caroline C

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DAILY RECIPE

Authentic Louisiana Red Beans and Rice

SUBMITTED BY: MIAMI BEACH 

I grew up in Louisiana and love red beans and rice, these are just like I remember - red beans made with Cajun seasonings and andouille sausage. This is a great Sunday supper.

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Ribs with Kathy's Award Winning Barbeque Sauce

Top 20 Recipes to Serve With Zinfandel

Zinfandel goes with just about everything Americans love to eat—ribs, pizzas, burgers, chili, pastas—and with moderately spicy foods.

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Zinfandel grapes produce wines that range from light rosés to fruity reds with acidic zip to big, tannic wines loaded with spice.

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NEWEST ZINFANDEL WINE PAIRING RECIPES                    


Man-Catching Meat Loaf

Submitted by: JESSCAT 
This meat loaf recipe combines beef, veal, and Italian sausage with a handful of vegetables and seasonings. While the ingredients list may be long, it's a simple preparation that should please everyone at dinner time. 

Ajiaco (Beef and Pepper Stew)

Submitted by: damasio 
This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth. 

Humitas Chilenas

Submitted by: damasio 
These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil. 

TOP ZINFANDEL WINE PAIRING RECIPES


Boilermaker Tailgate Chili

Submitted by: MIGHTYPURDUE22 
This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy. 

Barbecue Ribs

Submitted by: Kristy 
Sweet and spicy barbecued spareribs with a touch of rum. 

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Submitted by: Scott David Hibbard 
Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce. 
 
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