Joel Gott Zinfandel 2019

Joel Gott Zinfandel 2019 is a rich and fruit-forward red wine from California, showcasing ripe blackberries, raspberries, and plums with hints of vanilla, black pepper, and toasted oak. The palate is full-bodied and velvety, with balanced acidity and a long, spicy finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Lush
Grape Varietal: Zinfandel
Tastes Like: Ripe blackberries, raspberries, vanilla, spice, toasted oak
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: California, USA
Terroir: Varied soils from coastal and inland regions, enhancing complexity
Aging: Aged in oak barrels for 12 months
Serving Temperature: 18°C

Joel Gott Wines is a respected Californian winery renowned for crafting Zinfandels that showcase bold fruit flavours and fine balance. Their commitment to sourcing from prime vineyard sites results in wines of exceptional quality and consistency.

Seafood: Grilled salmon or tuna steaks with a smoky glaze.
Poultry: BBQ chicken or turkey with cranberry sauce.
Vegetarian: Roasted vegetable casserole or spicy bean chilli.
Meat: BBQ ribs, beef brisket, or lamb burgers.

Smoked Gouda: Smoky and rich, balancing the wine's bold flavours.
Aged Cheddar: Sharp and savoury, enhancing the wine's complexity.
Blue Stilton: Bold and tangy, complementing the wine's fruitiness.
Brie: Creamy and mild, softening the wine's spice.

BBQ Ribs with Smoky Sauce

Ingredients:

• 2 racks of pork ribs
• 1/2 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• Salt and pepper, to taste
• 1 cup BBQ sauce

Instructions:

1. Preheat the oven to 150°C. Remove the membrane from the back of the ribs and pat them dry with a paper towel.
2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the spice mixture generously over both sides of the ribs.
3. Wrap the ribs in aluminium foil and place on a baking tray. Bake for 2.5–3 hours, or until tender.
4. Preheat a grill to medium heat. Brush the ribs with BBQ sauce and grill for 5–7 minutes per side, basting occasionally, until caramelised and slightly charred.
5. Let the ribs rest for 5 minutes before cutting into portions. Serve with extra BBQ sauce on the side.

Tip: For a smokier flavour, add soaked wood chips to the grill while cooking.