Our December feature is focused on the game of the season. The winter and holiday season is time for great meals shared with family and friends. Big game and duck seasons are in full swing or just winding down. With the great game choices my cooking focus is on hearty comfort foods. I will focus on a zinfandel that is big and full bodied and perfect for the occasion.

Clos du Bois 2004 Reserve Series Zinfandel Dry Creek Valley, Sonoma County, California.
Gold Medal- Sonoma County Harvest Fair.
Price Moderate $20.00-$27.00.

Zinfandel lends itself well to red meat dishes. Flavors in the meat and wine really come out when served with the right offering. The grapes that make this wine are grown in the Dry Creek Valley in Sonoma County. The signature grape grown in the valley is zinfandel. The days and nights are the warmest in the county and provide the perfect climate for this zinfandel. The appellation is in the valley of Dry Creek situated just below Lake Sonoma near one of my favorite fishing lakes and deer hunting areas. This 2004 Clos du Bois zinfandel will go great with a medium rare pan seared duck breast or a hearty venison stew. The structure of this wine is full flavored and fruit forward. Notes of rasberry and black cherry, with a plummy and peppery flavor. The finish is lingering and smooth. This wine is ready to drink now. Decant this wine to bring out its traits. This is a wine that will please the pallet when served with peppery red meats. Please visit closdubois.com to find a retailer near you.

Serving hints:
Make a zinfandel, rasberry and basalmic reduction to serve along with your rare to medium rare meats.

Full flavored stews with a good amount of pepper with make the meal come together. The key here is not to over cook your stew.