Attributes:
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| Producer: |
Peter Vella Vineyards
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| Region: |
California, United States
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| Varietal: |
White Zinfandel
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| Bottle Size: |
5 L
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Food Matches:
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| Cheese:
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Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar |
| Fish or Shellfish:
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Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad |
| Herbs & Spices:
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Anise, Fennel Seed, Tarragon, Ginger |
| Pasta & Grains:
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(Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles |
| Poultry & Eggs:
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Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey |
| Red Meat:
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Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce |
| Sauces:
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Oil-based Sauce |
| Vegetables:
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Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew |
California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.
This has been called an “American Wine” because it came from and is only produced in California. A version of Zinfandel, the skin is removed to create a soft pink rose that is sweet and not for aging.
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