I’ll be griddling up a batch tonight for our Turkey Day feast.
My friends and I just got back from an amazing late-afternoon, Thanksgiving Eve beach adventure.
Yesterday, when I said we would be braving the mighty Pacific, I was only half-joking.
After dutifully purchasing the requisite fishing licenses, we headed to my favorite “mussel beach” – just past Bodega Bay on the Sonoma coast – where I’ve been harvesting the tasty treasures ever since I moved to California in my early twenties.
We hiked down from the cliff and made our way to the tide pools, where just about every rock is thickly encrusted with mussels of all sizes. They grip tightly to the rocks, and each other, with a “beard” of ultra-strong threads.
We knew we’d be standing on (almost) dry sand and rocks to do our harvesting.
Even so, you can see the monster waves that lurk just behind those mussel-covered boulders. (Check out top pic.)
It didn’t take long to harvest our limit of ten pounds each.
Well, we brought a bottle to the beach, to celebrate our massive harvest. (Ten pounds per person is a *really* big haul!
My friend and fellow wine judge (see pic) Shauna Rosenblum (Hi, Shauna!), winemaker/ partner at Rock Wall Wine Company in Alameda, sent me some of her lovely Sparkling Zin when I told her about my musseling plans. (*Click Here* for more on Shauna and Rock Wall!)
I’d like to see Sparkling Zinfandel catch on in a big way. It’s berry-fruity, a little spicy – and at the table, I can see it filling the gap for all those fun, easygoing, everyday meals that are tough to pair: BBQ ribs, curry, Thai, spicy Mexican, takeout Chinese….
In fact, I would happily pop open a refreshing Sparkling Zin just about anywhere I’d ordinarily enjoy a good craft beer.
My crystal ball is telling me that Sparkling Zin is the next step for white wine drinkers who enjoy bubbly, plus a red-fruit flavor profile. It’ll also solve the “what’s chilled, but still full-flavored” conundrum for (red) Zin fans, for foods that need a wine with a bit of oomph.
And Shauna – *you* have created today’s benchmark for this cool style!
As we enjoyed our last few sips, the setting sun dipped below a thin layer of fog at the horizon, casting a golden glow. Pure magic!
Plus, who wants to wait!
So I’ve steamed up a kettleful for tonight. Some simple pasta, a little sautéed garlic… mmmmm!
Tasty T-day details coming this weekend –
Until then, my friends,
Cheers and happy tastings,
You can also email me at Rosina@DrinkWineWithDinner.com with comments or questions. I look forward to hearing from you!
Cheers once again,