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Highlighted Wine: 

2005 Tria, Clockspring Vineyard Zinfandel, Amador County, California

CAL882 91 Points $18.99

Zinfanatics - we have your wine! Winemaker Philip Zorn has outdone himself

again with this Clockspring Vineyard Zinfandel release offering rich

black cherry and raspberry fruit complemented by hints of earth and

spice that add to its complexity.
Silver Medal, highly recommended,

2007 World Wine Championships.

A shared passion for the pursuit of small lot, single-vineyard wines is the

driving force behind seasoned winemaker
Philip Zorn and veteran wine

executive Brent Shortridge. The duo is committed to producing high-end

Zinfandels from some of the oldest vineyards in the Lodi and Amador County regions and their dedication

to distinctive Zinfandels is evident at every turn. Their non-interventionalist approach to winemaking

embraces the notion that terroir and its influence on grape character are essential to producing

outstanding Zinfandel. One sip of their 2005 Tria, Clockspring Vineyard Zinfandel from Amador

County and you’ll agree. What a delicious excuse to open a bottle!

Food & Wine Pairing


1 3/4 lb broccoli, thick stems discarded

1 lb spaghetti

1 (750-ml) bottle red wine (preferably


1 teaspoon sugar

4 garlic cloves, finely chopped

1/2 teaspoon dried red pepper flakes

1/3 cup extra-virgin olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup finely grated Parmigiano-Reggiano


Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot

of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large

colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.

Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta

will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine

and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent

pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring

occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).

Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in

oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally,

until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring,

1 minute.

Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine

(skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove

from heat and stir in cheese. Serve immediately. .

Recipe courtesy of