What’s the sound of one harvest moon? Sure, a Neil Young song-that’s what always comes to my mind. But try again: This winery’s simple, zen-like brush stroke logo should surely focus one’s “Zin
mind.”
Winegrower Randy Pitts was of that mind when he “reverse migrated” from the big city to his family’s vineyard in the Russian River Valley west of Santa Rosa. Since then he’s built a bustling little winery with a focus on Zinfandels whose charm is their subtlety and light, bright fruit. He also releases a Sonoma County blend called Randy Zin at the dinner-date price point of $21 (Full disclosure: Last year I sold Randy grapes for this program, a paltry bin; nevertheless it would be unethical of me to endorse consumption of that fun and tasty wine. Ahem.)
Harvest Moon’s 2006 Russian River Valley Zinfandel ($28) is a bright, clear ruby. Strawberry, fruit leather aromas and smoke integrate with raspberry jam; the first sip, simple but warm, unfolds with a sweet sensation of strawberry conserve offset by fine velour tannin that envelopes and tingles as it dissipates, leaving that lip-smacking finish of only wanting of more. Note to wine numbers geeks: The pH is 3.28! Harvest Moon says that it goes just as well as their Gewürztraminer with seafood appetizers, like this:
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Shrimp Cocktail
Pairing: Pitts Home Ranch or Russian River Valley Zinfandel
Serves 6
1 lb shrimp meat, roughly chopped
1 medium red onion, diced
¼ cup chopped parsley
1 oz lemon juice
24 count medium prawns
Salt, to taste
Court Bouillon
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, peeled and quartered
1 head garlic, halved
½ bunch parsley
5 sprigs thyme
2 bay leaves
Cocktail Sauce
1 cup ketchup
1 lemon, zested and juiced
4 T horseradish
¼ T Worcestershire sauce
Hot sauce, to taste
Bring the court bouillon ingredients to a boil; add the prawns. Poach for approximately 2 minutes or until pink. Remove prawns with a slotted spoon, add to cold water to stop cooking process; drain. In a medium bowl, combine the shrimp meat, red onion, parsley, lemon juice and salt. Mix well.
In a small bowl, mix together the cocktail sauce ingredients. Divide the shrimp meat mixture into six wine or martini glasses; add cocktail sauce. Garnish with poached prawns and lemon wedges.