Burgers, BBQ and Wine

As the end of my vacation draws near, I am reflecting on what a wonderful trip it has been. Over the past couple of weeks I have spent my time seeing family, relaxing, reading, eating and - you guessed it - sailing. It has been such a welcome break from the daily chaos of simultaneously running aWilma relaxing on a hammock... business and a family, and a much-needed one at that! Of course, my brain hasn't completely turned away from the winery. There is just so much going on right now with our new consumer tasting experiences, bottling in full swing before harvest starts, and the anniversary of the date that we received our use permit 40 years ago coming up. With all of these exciting things going on, it has been a tad difficult to keep my mind completely focused on relaxing.

However, when our 2009 Heritage Zinfandel was named one of the "Best Burger Wines" out of a 30-bottle taste test, I immediately snapped back into vacation mode. Why? Because one of the best parts of a summer vacation is eating outside and enjoying a great barbequed meal with family and friends. I love burgers, but I have to confess that my favorite BBQ dinner with our Heritage Zinfandel is my dad's famous 'Zinful Flank Steak'. With only a few days left in my vacation, I am going to make sure this recipe hits the grill before I hit the road!

Dave's Zinful Flank Steak

For steak marinade:  


1/4 cup

3/4 cup

3 cloves

2 tsp

To taste

flank steak

olive oil

balsamic vinegar

garlic, chopped

dried Italian herbs

salt & pepper

Recipe Card for Dave's Zinful Flank Steack

click to print recipe card

For Zinfandel sauce:

1 bottle



1 clove

Dry Creek Vineyard Zinfandel

onion, minced

shallots, minced

garlic, minced


Steak marinade: Combine ingredients and marinate flank steak overnight. It is important to first pierce the steak all over with a fork so that the marinade can better penetrate and tenderize the meat.

Zinfandel sauce: Combine ingredients in non-reactive saucepan, bring to a boil, and simmer to reduce by one-half. Remove from heat and cool. Remove steak from marinade. Add reserved marinade to sauce mixture and puree in the food processor. Grill, broil or pan fry steak over high heat; cook to medium rare. Cut thin slices across the grain. Serve with heated sauce.

Serves 6

| | Comments (3)


Kelly and Angie Author Profile Page said:
July 16, 2012 5:18 PM

We love the vacations too! We love to go swim in one of the great lakes near Michigan. We also love wine! There is so much to learn and we are eager to continue learning. After finding out that we were drinking our wines at the wrong temperature and out of the wrong glasses; we didn't know what else to expect. We also heard that the type of soil that the grapes are grown in affects the taste! Is there any hopes to learn it all? Thank you for your awesome post, it was great reading.

Kim (aka Wilma) Author Profile Page said:
July 18, 2012 11:02 PM

Hi Kelly and Angie,
Here's the great thing about wine...it can take a lifetime of tasting to really understand the nuances of the grape. That's why it's so fun! This is partly due to the many variables--including soil (as you mention), region, clonal selection, farming practices (for example pulling leaves off of SB can minimize herbacousness/grassiness and enhance the peach/pear/apricot fruit characters) and of course, winemaking practices. Add to that the temperature of the wine, the glass it's served in and it's no wonder people get a little overwhelmed. My advice is to keep tasting and come for a visit to Dry Creek Vineyard! We'll make sure you learn as much as you can. All the best,

Claudia said:
July 25, 2012 4:54 PM

Love, love, love, hamburger and a good wine. Somehow its a ying yang combination for me. Thanks for the recipe, I will add to my repertoire.

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About this Entry

This page contains a single entry by Kim published on July 12, 2012 2:54 PM.

Summertime in a Bottle was the previous entry in this blog.

Discovering the Bliss Factor is the next entry in this blog.

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