Category: STORIES

Discovering Zinfandel: A Journey Through Flavor, Aging, and Perfect Pairings 

Published On - February 19, 2025

By Amy TesconiAmy Tesconi

Ah, Zinfandel. Our crowd-pleasing, happy-sipping, versatile, bold red wine. 

Zin is a beloved wine here at 1000 Stories. Our winery was founded on an idea about zinfandel: that zin can be made in a unique style, aged in used bourbon barrels and released in batches. Each batch has its own mix of grapes from storied vineyards, coupled with a different approach to barrel ageing (we use a mix of bourbon barrels and oak – with the recipe changing for each batch). No two batches are the same, and our zinfandel continues to be one of our most popular wines, receiving high scores and praise from critics and club members. 

Beyond our cellar, zinfandel has a storied history and a unique place in American and world-wide winemaking. 

Zinfandel History in the U.S.

Zinfandel grows very well in Mediterranean climates, making it a perfect grape to thrive in California. Zin is grown all over the state, from Mendocino County, through Napa Valley and Sonoma County and down to Paso Robles and Southern California. Zinfandel is the fourth most planted grape variety in California (after chardonnay, cabernet sauvignon and just after pinot noir). In fact, zinfandel grows so well in California that for years it was thought that the grape was native, with many calling it “America’s grape.” However, in the early 2000’s researchers found that it actually originated from a grape in Croatia called Crljenak Kaštelanskski (pronounced, “Tserl-yee-ehnak Kashh-tell-ann-skee”) or Tribidrag.

The oldest grape vines in California that are still producing wine are generally planted to zinfandel. The oldest documented zinfandel vineyard in California is the Grandpere Vineyard in the Sierra Foothills. It was planted in 1869. Sonoma’s Pagani Ranch Vineyard was planted in the 1880’s and there are vineyards over 100 years old in Lodi, the Russian River region, Contra Costa County and Dry Creek Valley. Wine from these vineyards is generally called “old vine” zinfandel and is as popular for its taste as it is for its place in history.

Zinfandel Tasting Notes

Zinfandel can be made in a variety of styles and has a large range when it comes to flavor. In general, here are some of the descriptors commonly used for Zinfandel:

  • Flavors: Black and red berries, cinnamon, sweet tobacco, peach preserves
  • Body: Medium to full
  • Tannins: Medium to high
  • Acidity: Medium to low
  • Alcohol: Depending on how ripe the fruit gets, Zinfandel can range from 14-16% alcohol
Zinfandel food pairings

Zinfandel Food Pairings

When it comes to food pairings, zinfandel is a perfect choice for a fancy steak dinner and a casual pizza night. It’s also a favorite to be sipped on its own, but here are a few of the best foods with zinfandel:

  • Grilled meats (BBQ ribs, steak, pulled pork or Thanksgiving turkey)
  • Spicy dishes (spicy sausages, chili, curry or Cajun-spiced dishes)
  • Rich pastas (marinara, meatballs, creamy sauces)
  • Cheese pairings (aged cheddar, gouda, rich and bold is best for zin-pull several together for a zin-inspired charcuterie board)

Zinfandel Fun Facts

There is no shortage of interesting details about zinfandel, a wine that has been enjoyed all over the world dating back to the Roman Empire. But here are a few fun facts we should mention – just because they make for great stories:

  • Zinfandel vines can be identified in a vineyard pretty easily. In general, zinfandel is “head trained” meaning it is grown in a single bush as opposed to along a trellis like many modern grape varieties. For much of the year, zinfandel vines look like gnarled, twisty stalks, giving them a unique look in the vineyard.
  • White Zinfandel: This wine is a sweet zinfandel rosé made popular by Napa Valley’s Sutter Home in the 1970’s. The wine skyrocketed in popularity to become one of the most consumed wines by the late 1980’s and was more popular than red zinfandel for many years. While the demand for white zinfandel has died down, the trend did preserve many zinfandel vineyards which may have been removed during those years – giving red zinfandel lovers good reason to embrace this sweet piece of history.
  • Zinfandel has had many names throughout the world and history. It is widely consumed in Italy under the name “Primitivo,” is called Kratošija in Montenegro and Macedonia and, as previously mentioned is often called Crljenak Kaštelanski, Tribidrag or Pribidrag in Croatia, the latter two words meaning “early ripening” in Greek.
  • Zinfandel does not have the same reputation for being a great ageing wine like cabernet sauvignon, but the best zinfandels can be aged for 10-20 years and beyond.
  • Zinfandel grapes often ripen at different times on the vine, challenging winemakers and viticulturists to choose a date to pick the grapes when all will be ripe enough, but not overly-so. 

If you too have been captivated by zinfandel, you are in good company. We expect this grape to continue to delight its fans for the next 2,000 years. We hope you’ll continue to explore different zinfandel wines, grapes and pairings and to share your stories! If you have a great experience with 1000 Stories zinfandel, send it to us, or tag us on Instagram @1000storieswines 

Sources: SevenFiftyDaily, Wine Folly, Delectable

Truffle Hunting

Published On - November 4, 2024

By Amy TesconiAmy Tesconi

Ah, truffles. The little underground ‘shroom that can make even the most discerning foodie swoon. With truffles, a little goes a long way. They are flavorful, decadent, often expensive and have about 1,000,000 culinary uses. 

In the U.S. truffles can be hard to come by in the wild, but there are several regions to focus your search. The forests of the Pacific Northwest are fairly prolific for truffles, from Northern California up to Washington state. In the PNW, you can find truffle hunting events where guides can take you with trained dogs to hunt. However, truffles can also be found in Virginia, North Carolina and Idaho. Generally, the success of the truffle season is dependent on winter rains from the preceding year, as these spores need wet conditions to thrive. 

Of course, there are different types of truffles, and some of the most popular are just popping up in the wild now. White truffles are available from September to December, with peak season in November. Winter black truffles can be found from December to early March, with peak season around New Year. Autumn black truffles are out there from October to December. 

If you find yourself in a region where you may be able to hunt for truffles, here are a few tips:

  • Truffles grow below trees. Look for them below Douglas-firs, oaks, hazelnut, hickory, birch, beech or eucalyptus trees
  • Look for holes and pits dug by squirrels and chipmunks. These animals spread truffle spores, so holes dug by these animals can be clues left behind
  • Bring a dog (preferably one trained in truffle hunting). Dogs can smell truffles and their digging also spreads spores, leading to more truffles!
  • Consider the climate. Truffles grow best in areas with hot summers, warm springs and cold winters

If you are miles away from wild truffles, it’s worth hunting (see what we did there?) for a restaurant that serves them. There is nothing like a truffle pasta paired with a delicious red wine in the cold months. 

Upgrade Your Ribeye

Published On - September 16, 2024

By Amy TesconiAmy Tesconi

Few things pair with a crisp autumn evening as well as a warm fire, good friends and a glass of red.  Of course, a delicious ribeye ups the ante – assuming that it is grilled and dressed to bring it to its full potential.

Upgrade your Ribeye with this simple aioli truffle recipe from Chef Daniel – and serve alongside warm flatbread from the grill to hit peak-fall indulgence. 

Grilled Ribeye with Flatbread and Truffle Aioli Recipe

INGREDIENTS:
🍷1 garlic clove
🍷Zest of 1 lemon and juice
🍷2 egg yolk
🍷½ cup neutral oil like canola or grapeseed
🍷1 oz fresh black or white truffle or preserved truffle from a can
🍷Salt and pepper to taste
🍷12-16oz ribeye 

RECIPE:
For the flatbread, we suggest pizza dough from your local grocery or pizza shop.

Mixed pickles for garnish, I suggest sourcing giardiniera

This recipe can be made in a mortar and pestle or a food processor. Both yield the same result but the mortar and pestle is a bit more work and you will need to add the oil more slowly to make sure you don’t break the sauce. If using a mortar and pestle, smash garlic to a paste. If using a food processor, grate garlic with a microplane. Add lemon juice and egg yolks. Slowly stream in oil making sure it is starting to emulsify. Continue to add oil until the sauce starts to thicken. If it is becoming too thick before using all the oil, you can add a splash of water. Season with salt, pepper, and truffle

Grill ribeye over a high temp grill. Getting a sear on both sides but turning often to not overcook. Cook to desired temp. We recommend pulling at 130F and allowing it to rest. While the steak rests using flour, roll out your pizza dough with a rolling pin. Not too thin, not too thick. Grill on one side until you have dark grill marks. Flip and do the same on the other side. Slice Ribeye and plate everything in a family style matter for everyone to enjoy – right alongside a glass of Zinfandel, Cabernet Sauvignon or our Red Blend.

Clamming Tips for Summer Seafood Foraging

Published On - June 18, 2024

By Amy TesconiAmy Tesconi

Ah, clams. The versatile little mollusk that makes delicious and “good bottle” worthy meals. Clams are surprisingly abundant in the United States and digging for them is fairly easy, in addition to being a fun summer activity – and a bit of a work out!

Clamming

We are currently in the midst of clamming season and some would say the best part of the season. Clams can be found in bodies of water from the ocean to bays, estuaries and yes, even lakes. Here are a few tips for going clamming for the first time:

  • Decide where to go: Ok, it’s a bit obvious, but depending where you live you likely have clamming options. If you are on the West Coast, Oregon and Washington have an abundance of razor clams and varnish clams (the purple ones) on ocean beaches and bays. On the East Coast, there are 8 common species of clams farmed all over. Some of the best East Coast states for clamming include Massachusetts (think New England clam chowder – yum), Maryland and Maine. 
  • Check area regulations on clamming: Clamming beaches all have different regulations on what seasons are ok for clamming. Make sure you know the rules in your area and whether you need any special licenses. Also, stay aware of any health warnings.
  • Check the tides: Clamming should be done during the lowest tide possible, as clams are generally in the cooler sandy areas under the water as opposed to on the warm beach
  • Bring the right gear: Do a little research on the best tools for clamming. Boots and / or waders are often an important accessory. Also, you’ll need a bucket for keeping the clams and a tool for extracting them. If you are a beginner, we recommend using a clam gun, it’s a tool specifically made for pulling clams out of the sand and it takes much of the guesswork out. Alternately, you could use a clam shovel or fork. 
  • Bring a friend: This is one of those activities that is best shared with company…and maybe with a little friendly competition. 

There are many ways to cook and eat your clams once you’ve dug enough up. Our recommendation? Add to a skillet with some butter, herbs and white wine and sauté over an open fire. Enjoy outside around the fire and serve with plenty of hot, crunchy bread.

Great clam pairings include our Chardonnay, Sauvignon Blanc or Pinot Noir.

cooking clams

Boot Season

Published On - December 1, 2021

By Kyra MitchellKyra Mitchell

The holiday season, aka boot season, is fully upon us, which means it’s time to head back home and spend quality time with your loved ones. Whether it’s playing games, singing holiday songs, or making delicious food, there are many ways families connect and celebrate during this time of year.

If you have the opportunity to head home this year, make sure to bring a bottle of our bourbon barrel-aged Zinfandel. With bold flavors and welcoming notes of spice box and sautéed herbs, Zinfandel is the perfect wine to share with the ones who mean the most to you.

Man sitting on the bench tightening boot laces keeping 1000 Stories wine bottle next to his boot

Hand Made

Published On - November 2, 2021

By Kyra MitchellKyra Mitchell

Great things take time. A stunning painting, a charming piece of handmade pottery, a delicious bottle of wine. There’s an elevated sense of appreciation and beauty that comes from something that is handmade. It’s that feeling of knowing how unique and cared for that particular item is.

This holiday season, don’t wait until the last minute to shop for gifts. Plan ahead and give the gift of craft. Pick up a bottle of our bourbon barrel-aged Cabernet Sauvignon. Crafted with skill, and full of bold flavors, after just one sip, you’ll taste the dedication and passion that created something so special.

The Green Room

Published On - September 10, 2021

By Kyra MitchellKyra Mitchell

The green room is where everyone always wants to be. It’s where the artist can let their hair down. It’s where great conversations, and great minds gather to hang out and unwind. 

While you might not be hanging out in a green room everyday, you can certainly feel like you’re in one at home. Throw on a record, and open a bottle of one of our trio: Zinfandel, Gold Rush Red, or Chardonnay. Each barrel-aged, all three wines bring a sense of cool and confidence that will have you feeling like you’ve got a backstage pass from the comfort of your home.

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