Frank Family’s food-friendly Napa Valley Zinfandel wants a place at your backyard barbecues this summer and BBQ Pitmaster, Jack Arnold has the perfect pairing to make it so. “The Frank Family Zinfandel has notes of mocha, cardamom and baked cherry that complement the smoky chard of barbecue, and the powerful tannins find harmony with the heartiest of red meats like a tender New York Strip,” says Arnold.
Each vintage, Winemaker Todd Graff’s goal is to craft a Zinfandel that displays freshness, energy, and balance — a challenging trifecta to master with this notoriously uneven ripener. By picking at optimal acidity levels and blending in a splash of Petit Sirah for depth, color, and structure, Todd has achieved an incredibly refined and approachable wine that equally complements a rich reduction sauce as it does a grilled steak. “The wine’s balanced, vibrant acidity makes for the perfect base in my reduction sauce, and while lighter than a cabernet, this bold wine will still hold its own against the most powerful of grilled meats,” concluded Arnold.
North Carolina based Chef and BBQ specialist, Jack Arnold has grown an online community of 160K followers on Instagram and is well-respected for his high-energy grilling demonstrations on the Big Green Egg. We are so excited to welcome him once again to the winery on Friday, June 17 for our Live Fire BBQ Dinner in collaboration with Chef Christina Machamer. Learn more about this event and reserve tickets here.
Ingredients
| 1 Each | New York Strip |
| 3 Tablespoons | Butter |
| ½ Each | Yellow onion, chopped |
| ½ Each | Red onion, chopped |
| 2 Each | Large shallots, chopped |
| 2 Tablespoons | Minced garlic |
| 1 Each | Tomato, chopped |
| 10.5 Ounces | Beef broth |
| 1 ½ Cup | Zinfandel, divided |
| To taste | Kosher salt |
| To taste | Ground black pepper |
Method – Zinfandel Reduction Sauce
- Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, and tomato until the onions are translucent, 10 to 15 minutes.
- Pour in the beef broth and Zinfandel, and bring to a boil. Reduce heat, and simmer until the pan juices have reduced by half, about 20 minutes.
- Strain out and discard the ingredients from the sauce.
Method – New York Strip
- Season steak on both sides with salt and pepper.
- Sear steak hot on both sides for approximately 90 seconds and transfer to 350°F degree oven for 10-12 minutes until it has reached an internal temperature of 125°F.
- Let steak rest for 5-7 minutes before slicing and serving alongside red wine reduction sauce.
