Author: Amy Tesconi

Discovering Zinfandel: A Journey Through Flavor, Aging, and Perfect Pairings 

Published On - February 19, 2025

By Amy TesconiAmy Tesconi

Ah, Zinfandel. Our crowd-pleasing, happy-sipping, versatile, bold red wine. 

Zin is a beloved wine here at 1000 Stories. Our winery was founded on an idea about zinfandel: that zin can be made in a unique style, aged in used bourbon barrels and released in batches. Each batch has its own mix of grapes from storied vineyards, coupled with a different approach to barrel ageing (we use a mix of bourbon barrels and oak – with the recipe changing for each batch). No two batches are the same, and our zinfandel continues to be one of our most popular wines, receiving high scores and praise from critics and club members. 

Beyond our cellar, zinfandel has a storied history and a unique place in American and world-wide winemaking. 

Zinfandel History in the U.S.

Zinfandel grows very well in Mediterranean climates, making it a perfect grape to thrive in California. Zin is grown all over the state, from Mendocino County, through Napa Valley and Sonoma County and down to Paso Robles and Southern California. Zinfandel is the fourth most planted grape variety in California (after chardonnay, cabernet sauvignon and just after pinot noir). In fact, zinfandel grows so well in California that for years it was thought that the grape was native, with many calling it “America’s grape.” However, in the early 2000’s researchers found that it actually originated from a grape in Croatia called Crljenak Kaštelanskski (pronounced, “Tserl-yee-ehnak Kashh-tell-ann-skee”) or Tribidrag.

The oldest grape vines in California that are still producing wine are generally planted to zinfandel. The oldest documented zinfandel vineyard in California is the Grandpere Vineyard in the Sierra Foothills. It was planted in 1869. Sonoma’s Pagani Ranch Vineyard was planted in the 1880’s and there are vineyards over 100 years old in Lodi, the Russian River region, Contra Costa County and Dry Creek Valley. Wine from these vineyards is generally called “old vine” zinfandel and is as popular for its taste as it is for its place in history.

Zinfandel Tasting Notes

Zinfandel can be made in a variety of styles and has a large range when it comes to flavor. In general, here are some of the descriptors commonly used for Zinfandel:

  • Flavors: Black and red berries, cinnamon, sweet tobacco, peach preserves
  • Body: Medium to full
  • Tannins: Medium to high
  • Acidity: Medium to low
  • Alcohol: Depending on how ripe the fruit gets, Zinfandel can range from 14-16% alcohol
Zinfandel food pairings

Zinfandel Food Pairings

When it comes to food pairings, zinfandel is a perfect choice for a fancy steak dinner and a casual pizza night. It’s also a favorite to be sipped on its own, but here are a few of the best foods with zinfandel:

  • Grilled meats (BBQ ribs, steak, pulled pork or Thanksgiving turkey)
  • Spicy dishes (spicy sausages, chili, curry or Cajun-spiced dishes)
  • Rich pastas (marinara, meatballs, creamy sauces)
  • Cheese pairings (aged cheddar, gouda, rich and bold is best for zin-pull several together for a zin-inspired charcuterie board)

Zinfandel Fun Facts

There is no shortage of interesting details about zinfandel, a wine that has been enjoyed all over the world dating back to the Roman Empire. But here are a few fun facts we should mention – just because they make for great stories:

  • Zinfandel vines can be identified in a vineyard pretty easily. In general, zinfandel is “head trained” meaning it is grown in a single bush as opposed to along a trellis like many modern grape varieties. For much of the year, zinfandel vines look like gnarled, twisty stalks, giving them a unique look in the vineyard.
  • White Zinfandel: This wine is a sweet zinfandel rosé made popular by Napa Valley’s Sutter Home in the 1970’s. The wine skyrocketed in popularity to become one of the most consumed wines by the late 1980’s and was more popular than red zinfandel for many years. While the demand for white zinfandel has died down, the trend did preserve many zinfandel vineyards which may have been removed during those years – giving red zinfandel lovers good reason to embrace this sweet piece of history.
  • Zinfandel has had many names throughout the world and history. It is widely consumed in Italy under the name “Primitivo,” is called Kratošija in Montenegro and Macedonia and, as previously mentioned is often called Crljenak Kaštelanski, Tribidrag or Pribidrag in Croatia, the latter two words meaning “early ripening” in Greek.
  • Zinfandel does not have the same reputation for being a great ageing wine like cabernet sauvignon, but the best zinfandels can be aged for 10-20 years and beyond.
  • Zinfandel grapes often ripen at different times on the vine, challenging winemakers and viticulturists to choose a date to pick the grapes when all will be ripe enough, but not overly-so. 

If you too have been captivated by zinfandel, you are in good company. We expect this grape to continue to delight its fans for the next 2,000 years. We hope you’ll continue to explore different zinfandel wines, grapes and pairings and to share your stories! If you have a great experience with 1000 Stories zinfandel, send it to us, or tag us on Instagram @1000storieswines 

Sources: SevenFiftyDaily, Wine Folly, Delectable

Truffle Hunting

Published On - November 4, 2024

By Amy TesconiAmy Tesconi

Ah, truffles. The little underground ‘shroom that can make even the most discerning foodie swoon. With truffles, a little goes a long way. They are flavorful, decadent, often expensive and have about 1,000,000 culinary uses. 

In the U.S. truffles can be hard to come by in the wild, but there are several regions to focus your search. The forests of the Pacific Northwest are fairly prolific for truffles, from Northern California up to Washington state. In the PNW, you can find truffle hunting events where guides can take you with trained dogs to hunt. However, truffles can also be found in Virginia, North Carolina and Idaho. Generally, the success of the truffle season is dependent on winter rains from the preceding year, as these spores need wet conditions to thrive. 

Of course, there are different types of truffles, and some of the most popular are just popping up in the wild now. White truffles are available from September to December, with peak season in November. Winter black truffles can be found from December to early March, with peak season around New Year. Autumn black truffles are out there from October to December. 

If you find yourself in a region where you may be able to hunt for truffles, here are a few tips:

  • Truffles grow below trees. Look for them below Douglas-firs, oaks, hazelnut, hickory, birch, beech or eucalyptus trees
  • Look for holes and pits dug by squirrels and chipmunks. These animals spread truffle spores, so holes dug by these animals can be clues left behind
  • Bring a dog (preferably one trained in truffle hunting). Dogs can smell truffles and their digging also spreads spores, leading to more truffles!
  • Consider the climate. Truffles grow best in areas with hot summers, warm springs and cold winters

If you are miles away from wild truffles, it’s worth hunting (see what we did there?) for a restaurant that serves them. There is nothing like a truffle pasta paired with a delicious red wine in the cold months. 

Upgrade Your Ribeye

Published On - September 16, 2024

By Amy TesconiAmy Tesconi

Few things pair with a crisp autumn evening as well as a warm fire, good friends and a glass of red.  Of course, a delicious ribeye ups the ante – assuming that it is grilled and dressed to bring it to its full potential.

Upgrade your Ribeye with this simple aioli truffle recipe from Chef Daniel – and serve alongside warm flatbread from the grill to hit peak-fall indulgence. 

Grilled Ribeye with Flatbread and Truffle Aioli Recipe

INGREDIENTS:
🍷1 garlic clove
🍷Zest of 1 lemon and juice
🍷2 egg yolk
🍷½ cup neutral oil like canola or grapeseed
🍷1 oz fresh black or white truffle or preserved truffle from a can
🍷Salt and pepper to taste
🍷12-16oz ribeye 

RECIPE:
For the flatbread, we suggest pizza dough from your local grocery or pizza shop.

Mixed pickles for garnish, I suggest sourcing giardiniera

This recipe can be made in a mortar and pestle or a food processor. Both yield the same result but the mortar and pestle is a bit more work and you will need to add the oil more slowly to make sure you don’t break the sauce. If using a mortar and pestle, smash garlic to a paste. If using a food processor, grate garlic with a microplane. Add lemon juice and egg yolks. Slowly stream in oil making sure it is starting to emulsify. Continue to add oil until the sauce starts to thicken. If it is becoming too thick before using all the oil, you can add a splash of water. Season with salt, pepper, and truffle

Grill ribeye over a high temp grill. Getting a sear on both sides but turning often to not overcook. Cook to desired temp. We recommend pulling at 130F and allowing it to rest. While the steak rests using flour, roll out your pizza dough with a rolling pin. Not too thin, not too thick. Grill on one side until you have dark grill marks. Flip and do the same on the other side. Slice Ribeye and plate everything in a family style matter for everyone to enjoy – right alongside a glass of Zinfandel, Cabernet Sauvignon or our Red Blend.

Chill Wine Faster Than a ‘Fridge

Published On - August 20, 2024

By Amy TesconiAmy Tesconi

You’ve been there: it’s hot out. Guests are on the way and you suddenly realize you’ve forgotten to chill the white wines. Before you start shoving bottles in the freezer, take a deep breath. You can confidently greet your guests and offer them a drink – we have a simple method to cooling down those summer sippers in less than 15 minutes. 

Step 1: Grab an ice bucket – it should be just large enough to easily fit all bottles standing on the base of the bucket

Step 2: Fill it half-way with ice 

Step 3: Add water – enough that the ice is mostly suspended. Your wines will chill much faster in ice cold water than in the dry refrigerator or resting on solid ice cubes

Step 4: Add Your wine bottle(s) – they will be cold and refreshing in less than 15 minutes

Step 5: Pour a couple glasses and enjoy

We told you it was easy!

Clamming Tips for Summer Seafood Foraging

Published On - June 18, 2024

By Amy TesconiAmy Tesconi

Ah, clams. The versatile little mollusk that makes delicious and “good bottle” worthy meals. Clams are surprisingly abundant in the United States and digging for them is fairly easy, in addition to being a fun summer activity – and a bit of a work out!

Clamming

We are currently in the midst of clamming season and some would say the best part of the season. Clams can be found in bodies of water from the ocean to bays, estuaries and yes, even lakes. Here are a few tips for going clamming for the first time:

  • Decide where to go: Ok, it’s a bit obvious, but depending where you live you likely have clamming options. If you are on the West Coast, Oregon and Washington have an abundance of razor clams and varnish clams (the purple ones) on ocean beaches and bays. On the East Coast, there are 8 common species of clams farmed all over. Some of the best East Coast states for clamming include Massachusetts (think New England clam chowder – yum), Maryland and Maine. 
  • Check area regulations on clamming: Clamming beaches all have different regulations on what seasons are ok for clamming. Make sure you know the rules in your area and whether you need any special licenses. Also, stay aware of any health warnings.
  • Check the tides: Clamming should be done during the lowest tide possible, as clams are generally in the cooler sandy areas under the water as opposed to on the warm beach
  • Bring the right gear: Do a little research on the best tools for clamming. Boots and / or waders are often an important accessory. Also, you’ll need a bucket for keeping the clams and a tool for extracting them. If you are a beginner, we recommend using a clam gun, it’s a tool specifically made for pulling clams out of the sand and it takes much of the guesswork out. Alternately, you could use a clam shovel or fork. 
  • Bring a friend: This is one of those activities that is best shared with company…and maybe with a little friendly competition. 

There are many ways to cook and eat your clams once you’ve dug enough up. Our recommendation? Add to a skillet with some butter, herbs and white wine and sauté over an open fire. Enjoy outside around the fire and serve with plenty of hot, crunchy bread.

Great clam pairings include our Chardonnay, Sauvignon Blanc or Pinot Noir.

cooking clams

Spice it up with Mulled Wine

Published On - February 26, 2024

By Amy TesconiAmy Tesconi

March 3rd is National Mulled Wine Day and we are seizing the day to tackle a wine-related challenge. If you’ve ever made mulled wine you probably know it can be tricky to get just right. In our opinion, the best mulled wines still taste like wine – just with warm, wonderful fruit and spice flavors and a smell that will have you wishing for a few more weeks of winter.

Here are our tips for making a mulled wine that won’t make you sorry you used a good bottle of red:

Choose the right wine: Big, bold wines make the best mulled wine. We recommend going with Zinfandel or Cabernet Sauvignon

Less is more when it comes to fruit and spice: Yes, the spices are the point but you would be surprised how quickly “just right” becomes “too much” – add slowly

Take your time and let the wine heat slowly: Steaming is good, boiling is bad. You don’t want it getting syrupy or burning off all the alcohol

Traditional Mulled Wine:

Ingredients:

  • 1 orange
  • 1 bottle of Zinfandel or Cabernet Sauvignon
  • ¼ cup brandy
  • Honey – to your taste – no more than 2 TBL
  • 3 whole cloves
  • 2 star anise
  • 2 cinnamon sticks
  • Cranberries (optional)

Instructions:

  1. Slice the orange into rounds and place into the bottom of a large pot or Dutch oven. Squeeze the juice from the ends of the orange over the rounds
  2. Pour the wine, brandy and honey into the pot. Add the cloves, star anise and cinnamon sticks
  3. Warm over medium heat until slightly steaming. Reduce heat to low when bubbles form. Keep an eye on it!
  4. Taste carefully and add additional honey if the mixture is not yet sweet enough. The longer you leave the wine on heat, the spicier it will become. If your initial taste needs more spice, leave it on for an additional five minutes and check again.
  5. Add cranberries (optional)
  6. Remove from heat and cover. You can put it back on low heat if it cools while you are serving. Remember, the longer the wine sits on the spices, the spicier it will become. Remove the cloves, anise and cinnamon if you would like to avoid this outcome.

Remember to share!

Apple Quinoa Salad with roasted chicken

Published On - September 21, 2023

By Amy TesconiAmy Tesconi

Fall is on the horizon and we are getting outdoors to soak up every bit of remaining good weather and impressive colors. And while we aren’t quite ready to let go of our fresh summer salads (or white wines), we are craving something a bit heartier, something to fuel us through the changing season and the wine grape harvest.

This recipe combines crisp apples, tender roasted chicken and healthy quinoa for a hearty but healthy autumn meal. It also happens to be a great match for our American Barrel-Aged Chardonnay – a wine that was practically made for this season. With bolder flavors of marzipan, clove and marshmallow, this is not your every day Chardonnay. It transitions well from a warm day to a cool night and gives weight and flavor that satisfies both red and white wine enthusiasts.

Apple Quinoa Salad with Roasted Chicken

Serves 4

Ingredients:

1 teaspoon toasted sesame oil

1 tablespoon extra-virgin olive oil 

2 teaspoons smoked paprika

Sprinkle sea salt & black pepper 

1 lb. chicken breasts

½ cup quinoa

4 cups favorite mixed greens: little gems, mixed greens, baby arugula

2 green apples, sliced

¼ cup fresh mint leaves

¼ cup toasted walnuts

Dressing:

1/3 cup tahini

¼ cup water

2 teaspoons honey

1 teaspoon toasted sesame oil

1 teaspoon apple cider vinegar (add more for a “tarter” dressing)

Salt and pepper to taste

Directions:

1. Preheat the oven to 425ºF and line a baking tray with parchment paper.

2. Add toasted sesame oil, olive oil, paprika, salt and pepper in a small bowl and mix to combine. Spread over the chicken. Bake in the oven for 22 to 25 minutes, or until the chicken is cooked through.

3. Meanwhile, cook the quinoa according to the package directions. Once cooked, fluff with a fork and let it cool.

4. Make the dressing by whisking the tahini, water, apple cider vinegar, toasted sesame oil honey together. Season with salt and pepper.

5. Thinly slice the cooked chicken. Divide the quinoa, arugula, apple, and chicken evenly between plates. Top with the dressing, mint and walnuts. Enjoy!

Recipe Notes:

Leftovers: Refrigerate in an airtight container for up to two days.

Serving Size: One serving is equal to approximately three cups.

More Toppings: Add red onion, feta or goat cheese

Make it Vegan: Omit the chicken or use chickpeas, tofu, or tempeh instead.

Chimichurri: Tradition with a Kick

Published On - July 5, 2023

By Amy TesconiAmy Tesconi

Is there anything better than a great steak grilled to your individual taste and paired with your favorite bold red wine? For those who have mastered the art of grilling, searing, roasting or pan-frying the perfect cut of beef, it can feel like your work is done here. 

Enter chimichurri, a vibrant green sauce that is a staple of Argentine and Uruguayan cuisine. Chimichurri is used generously as a marinade or condiment for grilled meats, most commonly steak. It gives a fresh, flavorful and slightly acidic lift to red meat, but is also commonly added to chicken, eggs, potatoes or vegetables. 

There are plenty of variations on this popular sauce, but traditionally chimichurri is made with fresh parsley, garlic, oregano, red wine vinegar, and olive oil. It is believed to have originated in the region of Argentina where it was originally used by gauchos, or Argentine cowboys, to tenderize meat, add flavor and help preserve it. Try kicking up your next cookout with this delicious side, and don’t forget to include a bottle of our Red Blend for a juicy, delicious summer evening.

Basic Chimichurri Recipe: 

  • 1 cup of fresh parsley, finely chopped – the fresher the better! 
  • 3 cloves of garlic, finely minced
  • 1 teaspoon of dried oregano
  • 1 tablespoon of red wine vinegar
  • 1/2 cup of olive oil
  • Salt and pepper to taste

Combine all ingredients in a bowl and whisk until well combined. The best part is adjusting the amount of each ingredient to create your own signature recipe. Here are a few other common variations that you might try:

  • For a spicier chimichurri, add red pepper flakes
  • Try swapping the red wine vinegar for fresh lemon juice – the acidic effect is similar but some prefer the lemon flavor, particularly for use with chicken
  • Add ½ cup of fresh cilantro for a more bright, herbaceous sauce

Chimichurri can be made ahead of time and stored in the refrigerator for up to 2 weeks. It is best to bring it to room temperature before serving.

Grilled Caprese Brie

Published On - June 6, 2023

By Amy TesconiAmy Tesconi

There’s nothing like a caprese salad to announce “summer is here!” The bright tomatoes paired with fresh basil and cheese are best enjoyed in the summer, when gardens are going strong and neighbors have plenty to spare. We can’t claim to be caprese traditionalists, though. We take the same approach to summer staples as we do wine: we like to do it a little different, putting a bold twist on a classic idea.

Our recipe for caprese eliminates the mozzarella and replaces it with a creamy, decadent brie that is perfect for entertaining and perfect for pairing with bold wines, like our American Barrel Aged Pinot Noir. Of course, our recipe also includes firing up the grill, because who can resist melted brie and roasted tomatoes? 

Read the recipe to the end to get a few additional tips. Enjoy!  

Grilled Caprese Brie

Serves 10-12

Ingredients

1 ½ cups cherry tomatoes, halved

2 cloves garlic, minced

1/3 cup extra-virgin olive oil

Sprinkle pink Himalayan salt

Freshly ground black pepper

Pinch red pepper flakes

1 large wheel brie

Balsamic glaze, for drizzling

¼ cup thinly sliced basil, for garnish

1 baguette, sliced and toasted, for serving

Directions

1. In a large bowl, combine cherry tomatoes and garlic, then toss with olive oil. Season, to taste, with salt, pepper, and red pepper flakes.

2. Place brie in a 10” cast iron skillet then top with tomato mixture. Place over hot grill and cook until brie is melted, about 20 minutes. Keep in mind, just because the brie isn’t oozing, doesn’t mean it’s not hot and ready. To test, poke sides of the wheel with a knife to see if cheese is melty inside, although it will most likely start to ooze out on it’s own! 

3. Remove from grill and drizzle with balsamic glaze and garnish with basil. Serve warm with toasted baguette slices.

Recipe Notes:

No Grill: Preheat oven to 350. Add brie and tomato mixture to cast iron and bake in the oven for 20 minutes. Turn on the broiler at the end for 2 minutes to brown the cheese and tomatoes.

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