Dawson Times

It is February in Atlanta and we are getting the much needed rain mixed with a lot of cold wind, which calls for some hearty winter food and a stout wine to stand up to it. My choice is hot spiced gumbo and a robust Zinfandel. To get you started, I am giving you my recipe for gumbo, but if you already have one you like, go with it. I am also going to recommend a wonderful Zinfandel which will really set this meal off.

The 2005 Rodney Strong Knotty Vines Sonoma Zinfandel is going to be the perfect wine for any hearty dish such as gumbo. Winner of four gold medals, including the California State Fair Commercial Wine Competition in 2007, this Zinfandel is hearty and robust. The grapes are a mix from the fifteen acres of 1904 vines on the west side of the Russian River, and fruit from some Rodney Strong vineyards on the north side of Alexander Valley, both of which are in Sonoma County, California. The wine has been aged for seventeen months in American and French oak, and is 15.2% alcohol.

This is a big tasting Zinfandel with a mixture of raspberry, blackberry, and a little peppery flavor. It is jammy and rich with a good backbone of mellow tannins, which provide a strong finish. It is just fabulous with the gumbo. Try some tonight.

GUMBO RECIPE:

1 cup chopped okra

1 cup diced tomatoes

1 cup yellow corn

1 cup chopped Andoui sausage (Polish sausage or Kielbasa will work)

1 cup chopped onions

1 cup chopped sweet peppers

1 cup clam juice

1 half cup minced garlic

1 quarter cup Louisiana Hot Sauce

1 teaspoon salt

1 teaspoon saffron

Mix ingredients in large pot, bring to boil and simmer for one hour.

Serve with yellow rice (Feeds about eight)

World Beverage
6190 Highway 400
Cumming, GA 30040
(678) 513-6284