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Zinfandel 2018 - Zinfandelic Lodi Lapis Luna
Lapis Luna

ZINFANDEL 2018 - ZINFANDELIC LODI LAPIS LUNA

  USA / California
€26.50
€21.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

Your new obsession!

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Why do we love it?

Are these Americans crazy? Well, I do not know about madness but they surely have a psychedelic obsession with Zinfandel. Specifically with Zinfandelic Lodi Lapis Luna! With an epic label and even more amazing content, Zinfandelic came to drive you crazy, almost psychedelic!

Well Lapis Luna Winery, on the North Coast of California, has adopted a certain style in its labels. The base comes from 400-year-old works of art depicting a faceless hero trying to reach the moon. This summarizes their philosophy too, according to which, they pursue to reach perfection. They try to make top quality wines, with a juicy personality that is highly competitive for their price. Zinfandelic is a new project of the winery. Zinfandelic Lodi Lapis Luna comes from the heart of Zinfandel's oldest vineyards, Lodi. The warm climate combined with the sandy and stony soils are responsible for the juicy, fleshy and rich Zinfandels, with silky tannins.

One such is the Zinfandelic Lodi Lapis Luna. Aging in French and American oak barrels manages and emphasizes the rich fruit by dressing it with spicy and chocolate notes.

Try it now!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep purple color and intense aromas of plum, cherry jam, bilberry, vanilla, cinnamon, pepper, licorice and chocolate.

In the mouth it has medium (+) body, medium acidity and medium tannins. Ripe black fruits are mixed with notes of vanilla, chocolate, black pepper and tobacco.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14.5%
Origin California, USA
Variety Zinfandel
Aromas plum, cherry jam, bilberry, vanilla, cinnamon, pepper, licorice, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

ZINFANDEL 2018 - ZINFANDELIC LODI LAPIS LUNA

PAIR IT

Try it with grilled tri tip on bbq, veal spareribs with smoked bbq sauce, burger

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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