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Fava
Brothers
Vineyard
Zinfandel
Wine
Paired with Dishes from Sonoma County Chefs!
The beauty of wine is the way it matches with food,
enhances a meal enjoyed with conversation,
and brings people together around a table.
Our Italian field blend wine, with its low alcohol,
pairs wonderfully with food and cheese.
Here are some recipes that pair our Fava Brothers Zinfandel with cuisine from Sonoma County chefs:
Josef Keller, Executive
Chef and Owner of
Josef's
Santa Rosa, California
“This nicely balanced fruity Italian style Zinfandel lends itself to a hearty meat sauce dish, such as the Osso Buco. While fruity, the full bodied wine has a tartness that will not over power the sauce, and the full nose and elegant ruby color of the Zin only enhance the whole dining experience.”
Tom Josef Keller
Executive Chef and Owner
Josef's, Santa Rosa, CA
Osso Buco
Paired with Marcucci Farms Zinfandel
8 veal shanks (1 inch thick)
Seasoning salt
1 cup flour
2 ounces olive oil
2 ounces butter
1 cup red wine
1 quart brown sauce or beef bouillon
1/2 bunch parsley, finely chopped
Thyme, rosemary, oregano, Worcestershire sauce, to taste
Salt, and pepper, to taste
1 carrot
1/2 leek
1 medium onion
2 tomatoes
3 stalks celery
White noodles or rice, cooked
Season veal with salt and pepper or seasoning salt; coat shanks in flour and brown in oil and butter over very hot flame until golden brown: remove shanks and drain off and discard fat, leaving the sediment on bottom of pan. Add wine, brown sauce, parsley and other seasonings and bring to a boil. Cover the shanks with the sauce and braise for 1 hour and 15 minutes in a 350 degree F. oven (use bottom rack). Check doneness by piercing the meat with a sharp knife.
Simmer shanks with the vegetables and return to oven for another 10-15 minutes. Serve over white noodles or rice.
Serves 8
Tai Olesky,
Chef and Owner of
Mosaic Restaurant
& Wine Lounge
Forestville, California
“The bright red fruit of this Zinfandel lends itself to a perfect pairing with this dish. The wine has a wonderfully balanced acidity and soft, supple texture. I love the red raspberry and lightly spiced plum flavors right up front, ending with a cherry cola finish. What a great food wine!”
Tai Olesky
Chef and Owner
Mosaic Restaurant & Wine Lounge, Forestville, CA
Braised Beef Short Ribs
Paired with Marcucci Farms Zinfandel
2 tablespoons rice oil (or other high smoke point oil)
Salt
1 teaspoon fresh cracked black pepper
8 beef short ribs
2 tablespoons olive oil
2 carrots peeled
1 yellow onion
1 leek (whites only)
3 stalks celery
6 cloves garlic
1 bottle Marcucci Farms, Fava Brothers Zinfandel
1/2 cup balsamic vinegar
1/2 cup tamari soy sauce
4 cups chicken stock or low sodium broth
2 cups tomato juice
3 tablespoons brown sugar
Kosher salt, to taste
Preheat oven to 420 degrees F. Heat the rice oil in a heavy-bottomed oven safe pan. Liberally salt and pepper the ribs. Sear the ribs in the oil on all sides until lightly browned and reserve on side. Pour off the excess oil. Add olive oil. Finely chop in a food processor, the carrot, onion, leek, celery, and garlic. Add to the olive oil. Sauté, stirring regularly, until lightly caramelized and the moisture has evaporated off, approximately 5-8 minutes. Put the ribs back in the pan and add the wine, vinegar, soy sauce, chicken stock and tomato juice. Sprinkle the brown sugar in, as well as a good pinch of kosher salt. Bring to simmer, cover with foil and put into oven at 420 degrees F. for 30 minutes. Reduce oven to 350 degrees F. and cook for another 1 hour and 30 minutes, or until meat is falling off the bone.
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