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Barbecued Chicken with Quivira Zinfandel Sauce
Quivira Estate Vineyards & Winery Celebrates Two American Classics with Three New Zinfandel Releases and Creative Barbecue Recipes As the mercury rises and coals get fired up on barbecue grills around the country, Quivira Estate Vineyards & Winery, renowned for its estate Dry Creek Valley Zinfandels, has once again teamed with Weber’s Jamie Purviance, best-selling author of “Weber’s Art of the Grill” and “Weber’s Big Book of Grilling,” to develop quick and easy summer barbecue recipes that pair ideally with Quivira Zinfandel. In addition, Quivira has released three new food-friendly Zinfandels, just in time for summertime entertaining.
Quivira suggests two sure-fire recipes created by Purviance: Strip Steaks and Cowboy Barbecue Rub and Barbecued Chicken with Quivira Zinfandel Barbecue Sauce, both paired with Quivira Zinfandel.
“Both barbecue and Zinfandel boast rich, bold, earthy and luscious flavors, making them an ideal pairing option for summer dining,” said Grady Wann, winemaker and general manager of Quivira Estate Vineyards & Winery. “Americans love to barbecue, and Zinfandel is the classic American varietal. They belong together.”
Quivira’s three new Zinfandel releases are perfect accompaniments to a wide range of barbecue favorites. The 2003 vintage of the winery’s flagship Dry Creek Valley Zinfandel is round and full-bodied with bright fruit flavors of blackberry, raspberry and black pepper. This Zin has a soft, long finish and is a delicious complement to traditional barbecue fare.
The 2002 Anderson Valley Ranch Zinfandel is a refined, medium-bodied wine with nicely knit flavors of black cherry, ripe raspberry and plum. Clove, chocolate and sweet oak meld gracefully with soft tannins to create a smooth, long finish. This classic Dry Valley Creek Zinfandel pairs well with traditional grilled meats like hamburgers, chicken and sausages, as well as with more exotic, gamier meats like duck, venison and rabbit.
The juicy and rich 2002 Wine Creek Ranch Zinfandel has intriguing black cherry and raspberry fruit with fresh pepper and a tinge of sweet herbs. With a softly tannic finish this wine begs for a bold food pairing – try it with rack of lamb, beef filet with truffle sauce or gorgonzola cheese.
Unlike nearly every other food and wine varietal enjoyed by Americans nationwide, barbecue and Zinfandel are firmly rooted in American culture. Barbecue originates from the Taino Indians in the South Atlantic, who used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. Fifteenth-century European explorers quickly adopted this method of cooking and the term barbocoa evolved into barbecue. Today, barbecue restaurants in culinary capitals around the world are proof that this genuine American creation has universal appeal.
During the late 1800s, when barbecues were all the rage on America’s East Coast, Zinfandel was taking center stage on the West Coast. By 1880 California wineries made more Zinfandel than any other red wine. The style was a little rough back then, but just as barbecue began in a rather primitive way, Zinfandel blazed its own path toward refinement. Over the course of more than a century, experimentation in the vineyards and wineries has led to a sophisticated style that emphasizes the forward, rich, ripe fruit that California Zinfandel delivers in abundance. ‘All American Classics: Barbecue and Zinfandel Cooking Classes’
Led by Weber Cookbook Author Jamie Purviance
Purviance will be teaching a master barbecuing class at Quivira for those who want to hone their skills around the grill this summer and learn about wine pairing. The cooking class will cover barbecuing essentials, such as indirect heat, sauce making, and careful knife skills in the preparation of barbecued ribs. Purviance will then pair the mouthwatering ribs with a handcrafted estate-grown Quivira Zinfandel.
Cost for each class is $30 ($25 for Club Q members). Class takes place August 17 at Quivira Estate Vineyards and Winery, located at 4900 W. Dry Creek Road in Healdsburg. Call (707) 431-8333 extension 212 for details.
Quivira Estate Vineyards and Winery is is open daily for tastings and retail sales. For more information, call (707) 431-8333 or go to www.quivirawine.com. Barbecued Chicken with Quivira Zinfandel Sauce
Ingredients
For the sauce:
1/3 cup minced yellow onions
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 tablespoons tomato paste
1 cup Quivira Vineyards Zinfandel
1 cup ketchup
2 tablespoons dark brown sugar
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon prepared chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon liquid hickory smoke
12 bone-in chicken thighs, trimmed of excess fat
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
To prepare the sauce: In a medium saucepan combine the onions, oil, and garlic. Set the pan over medium heat and cook until for about 5 minutes, stirring occasionally to prevent burning. Add the tomato paste. Stir vigorously and cook for about 1 minute to caramelize the tomato paste lightly. Add the remaining sauce ingredients. Mix well. Lower to the heat and allow the sauce to simmer for about 15 minutes, stirring occasionally. Makes about 2 cups.
Season the chicken thighs evenly on both sides with salt and pepper. Sear the chicken pieces over Direct Medium heat, skin side down first, until golden browned, 8 to 10 minutes, turning once or twice. Move the chicken pieces over Indirect Medium heat and brush both sides with a thin layer of the sauce. Grill until fully cooked, 20 to 30 minutes more, brushing with the sauce every 10 minutes. To create a crispier skin, grill the chicken pieces over Direct Medium heat, skin side down, during the last 5 minutes of grilling time. Serve warm.
Wine Suggestions
Quivira Vineyards 2003 Dry Creek Valley Zinfandel
Quivira Vineyards 2002 Anderson Valley Ranch Zinfandel
Quivira Vineyards 2002 Wine Creek Ranch Zinfandel
Related Information
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