€23.70

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The Federalist Zinfadel 2023 - Lodi

Classic Californian, barrel‑aged excellence!

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The Federalist Zinfadel 2023 - Lodi

The Federalist
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
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Why do we love it?

 The Federalist Zinfandel 2023 comes from Lodi, one of California’s most important Zinfandel regions, renowned for its old vines and warm, dry climate that allows the grapes to ripen fully and achieve remarkable concentration.

The wine is composed of 93% Zinfandel and 7% Syrah, with each vineyard block fermented separately to preserve its unique character. After fermentation, the wine ages for 12 months in oak barrels (25% new), a process that adds impressive depth, structure, and complexity.

Tastes Like

On the nose, The Federalist Zinfandel 2023 reveals intense aromas of ripe plum, cherry, and blueberry, framed by notes of black pepper and a subtle hint of cinnamon.

The palate is full‑bodied with moderate acidity, polished tannins, and a velvety texture. Flavors of plum, black cherry, and black pepper dominate, while touches of cinnamon, clove, and chocolate contribute further richness and complexity, resulting in a beautifully balanced and expressive wine.

Aroma
Body
Acidity
Aromas
plum, cherry jam, bilberry, vanilla, cinnamon, pepper, licorice, chocolate
Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 14.5%
Origin California, USA
Variety Zinfandel
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

PAIR IT

Enjoy it with BBQ meats, pulled pork, brisket, pepperoni pizza, or aged yellow cheeses

 

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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The Federalist

The Federalist Zinfadel 2023 - Lodi

RED
€23.70
Aroma
Body
Acidity
Aromas
plum, cherry jam, bilberry, vanilla, cinnamon, pepper, licorice, chocolate

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