Zinfandel is a truly versatile and expressive varietal. Our medium-bodied Zin has hints of fruit, spicy berry, and blackberry. At the same time, moderate tannins and high acidity accentuate notes of black cherry on the palate make it ideal for BBQ. 

With that, you can’t go wrong with a juicy, flavorful rack of baby back ribs. When pairing wine with BBQ, the main component to focus on is the sauce. A classic barbecue sauce will be sweet with a hint of spice, which pairs nicely with Zinfandel’s jammy, and slightly smoky characteristics. A wine like our Zinfandel with those dark fruits and jam-like flavors is a great go-to!

Paired with Craig’s garlic crusted prime beef tenderloin, Cabernet makes for a mouthwatering option. If you’ve ever been to an event at the winery, chances are Winemaker Craig Becker has made this famous dish. This recipe is simple, but it’s the time and heart that goes into it that makes it so tasty. Cooked over an open wood-burning grill in the middle of the vineyards is always a bonus, but we hope you enjoy grilling this at home just as much! We recommend serving alongside grilled vegetables, fully loaded mashed potatoes, a seasonal salad, and dinner rolls. Or, for a dish with a kick, try a finely chopped chimichurri with Priest Ranch Olive Oil and a slow smoked and grilled bone-in ribeye.

There’s a spice note throughout suggesting cardamom and allspice with hints of dried herbs. It’s a richly layered wine with a lovely balance of fruit and earth.

Lamb chops are a rustic dinner option with an earthy flavor and require a glass of wine to complement this. We love to add cooked carrots, potatoes, and other root vegetables to accompany the meat. Or, try tri-tip steak street tacos for an easy weeknight dinner! The hearty, complex flavors in this dish make a pairing with this red blend a match made in heaven.