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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 wineexecutive 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
Ingredients:1 3/4 lb broccoli, thick stems discarded
1 lb spaghetti
1 (750-ml) bottle red wine (preferably
Zinfandel)
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
Directions:
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 epicurious.com