A ZINfully Wonderful Weekend

Dave and I hosted Per Cazo Cellars' first Zin Fest weekend. Mother Nature could not have provide a more perfect weekend. Sunny blue skies, balmy breezes and comfortable temperatures set the stage as we readied the pool deck for wine tasting. We really didn't know what to expect. Based on our experience at last October's Harvest Fest wine weekend, we anticipated being fairly busy. We enlisted the help of dear friends Cel and Vivian, had Jamie on hand tidying up once the B&B guests left for their adventures and we were prepared for whoever would wander down the driveway.

We didn't have the crowds we presumed but the folks who did visit were absolutely wonderful. It was a real mix of young and old, locals and visitors from other locals but unanimously, they loved the wine and they loved the Zin Balls. Audrilee, a Creekside Wine Club member, shared her recipe for a meatball in a spicy,wine sauce with me. Since I had several requests for the recipe, I thought I would share it as well.

1 Tbsp. olive oil
1 onion, chopped
8 cloves fresh garlic
1 jalapeno pepper (I used 1/3 bag frozen peppers and chopped them in a mini-processor)
1 bell pepper
1 cup catsup
1 cup cider vinegar
1 cup barbeque sauce (I used my favorite, Sweet Baby Ray)
pinch of cumin
1/2 tsp. cayenne pepper
2 Tbsp. brown sugar
1 cup Per Cazo Cellars' ZinG wine
2 lbs. frozen meatballs (or your own if you prefer)

In a large sauce pan, sauté onion, garlic and peppers in olive oil until soft. Add remaining ingredients, except meatballs and simmer for about an hour stirring occasionally. Can be made in advance up to 3 days.

Place frozen meatballs in a large deep baking dish, cover with sauce and bake at 350 degrees for at least 30 minutes. (This too can be made in advance)

I reheated them in a crock pot where they stayed at a safe temperature for hours.

We also served polenta crostini that were simple polenta rounds, grilled and half were topped with carmelized onions and a small dollop of Cambrozola cheese and the other half with red pepper/artichoke tapenade. The other favorite were the walnut halves topped with goat cheese and a sliver of spiced dried mangos. Those paired with the white Tres Blanc especially well.

Next Wine Fest is over the weekend of May 21. Not sure what the menu will be but please mark your calendars now and plan to stop by. We promise a great time!