Even hard-to-impress members of the Healdsburg wine community agree this is a standout wine.  It’s deep (nearly black) purple in the glass with a huge nose of dark fruit, spice, a bit of smoke and great intensity on the palate.  The hint of smoke sticks around alongside very smooth tannins on the finish.

The Dutcher Crossing 2006 Maple Vineyard Zinfandel pairs brilliantly with a herb crusted rib roast or smoked pork loin.  The 2007 was just released and I received a couple bottles last week, so check back for first impressions.  I’m excited to crack that bottle (if you couldn’t tell).

The view from Dutcher Crossing's tasting room

Mazzocco’s winery and tasting room are perched near the Healdsburg municipal airport, right between the Dry Creek and Alexander Valleys. It’s a picturesque spot, especially on a sunny fall morning. We stepped up to a lengthy tasting of vineyard-designate Zinfandels and a few of their reserve counterparts. All the wines we experienced were expertly crafted and unique, but a couple really stood out. One of these was the 2006 Warm Springs Ranch Zinfandel.

With a blend of 98% Zinfandel and 2% Petite Sirah, the Warm Springs is intensely dark in the glass with black currant, cherry and cedar on the nose. This is an incredibly smooth wine that’s not too fruit forward; tannins are refined and it finishes long with notable spice and smoke on the palate alongside dark fruit.

Only 450 cases of 2006 Warm Springs were produced, so I heartily recommend tracking some down (or better yet, visiting the winery). For food pairing, think roasted and grilled meats. This wine can hold its own and complement meals that might overwhelm other reds.

Sloppy Joe, in one form or another, has graced the tables and faces of our nation for centuries. It can be made with ground or shredded beef, but is always swimming in a tomato-based sauce that is spooned over a soon to be soggy bun. Unfortunately, most food-loving Americans have turned their backs on this classic with bad memories of school cafeteria meals gone wrong. It is a trend I hope I can help reverse, because when done right, Sloppy Joe is truly magical.

So what makes a good Sloppy Joe? The meat. Avoid the temptation, don’t use ground beef, take the extra effort and use shredded beef brisket. I know this will add considerable time to your cooking, but the flavor is worth it. For the sauce, forget ketchup, BBQ sauce and start from scratch. Using canned tomatoes, fresh vegetables, spices and a little creativity you can create a delicious homemade sauce. Finally you need to decide how to serve it. There are many options, but I prefer it on a seeded roll with coleslaw and fries.

With your delicious sandwich, I would suggest pouring America’s only native varietal, Zinfandel. Cultivated in the United States since the 1880’s, Zinfandel has a big American personality. However, recently there has been some debate whether the grape is related to the Italian grape, Primitivo, or whether it actually is the same grape. For me, I find this conversation irrelevant because whether or not they share the same DNA, they are very different wines.

Zinfandel is Clint Eastwood in a bottle, bold, fiery and very masculine. It’s these characteristics that make it a perfect pairing for the full-flavored Sloppy Joe. They match each other, in depth, spice and acidity. Sloppy Joes are not wimpy sandwiches, so you need a wine that will stand toe to toe demanding “make my day.” I will never turn down a glass of Primitivo, but it is 4th of July and we are not eating Pizza. So raise your glass and your bun to two All-American Classics.

Wines to Consider

Ridge Vineyards: Produces 8 different Zinfandels and was one of the first commercial wine producers in California, circa 1885. www.ridgewine.com

Marietta Cellars 2006 Zinfandel: www.mariettacellars.com

Green and Red 2006 Zinfandel “Chiles Canyon Vineyard”: www.greenandred.com