Zinfandel fans rejoice! November 20 is National Zinfandel Day and we at Le Manhattan Bistro are here to celebrate. Each year the holiday takes place on the third Wednesday of November.
Zinfandel Advocates and Producers (ZAP) offers a full range of expertise on the grape varietals including their earliest beginnings. So, grab a glass and get ready to celebrate. A` votre santé!
Zinfandel has a unique history, with a passport full of travels. ZAP explains that the zinfandel grape is thought to be one of the oldest varietals from which wine is still being made. Its timeline begins in 6000 B.C. in the Caucasus, region, located between between the Black Sea and the Caspian Sea. It’s closest relative, the Primitivo grape in Puglia, Italy, has been a point of contention for those in the trade, because the wine was not one of the Italians traditional varietals. Then, in the late 19th century, Croatia lost most of its indigenous varieties related to zinfandel.
Zinfandel made its way to the United States in the 1820s thanks to Long Island nursery owner George Gibbs. After the Gold Rush and a shortage of timber and wire, sales boomed. The wine was easy to produce because it required no special equipment to harvest.
Zinfandel is now primarily harvested and fermented in California with variations of red and “white” zinfandel.
Fun fact: Only one “French” zinfandel exists today. Z de l’Arjolle is produced by Arjolle; the first successful harvest occurred in 2000.
Pair it With a Meal
Whether you’re a new fan to the delightful drink or a connoisseur, there are suggested meals to pair with zinfandel to enjoy all essence of the flavors.
Best Served With Meat. According to Zinfandelic, zinfandel is best paired with meat including: pork, beef, lamb, Italian sausage, spare ribs, brisket or venison.
On the lighter side. If your zinfandel is pale, try pairing it with poultry including turkey, duck, quail, pheasant or chicken.
Dark or light, pasta is right. Depending on the boldness of your zinfandel, you may choose a pasta entrée. Consider lasagna, cannelloni or spaghetti.
Le Manhattan Bistro’s chef Jonathan Minor prides himself on preparing all his dishes from scratch. We butcher our meats, order and filet our fresh fish daily, create our own desserts and salad dressings, and use the freshest ingredients to truly create a homemade culinary experience.
No matter your drink of choice, our full menu is sure to have something to compliment your taste buds’ needs.
May we suggest braised short ribs?
Le Manhattan Bistro offers a classic French cuisine in the heart of downtown Wilkes-Barre. It’s a fine dining experience in a fun yet polished atmosphere. Stop in, enjoy a drink, have a great meal, and relax! Bon appétit!
Can’t get enough? Join us for a French Wine Dinner on Dec. 5 for a tasting menu with wines.
We look forward to serving you at all of our fine establishments: