Wine of the evening: Elena Zinfandel 2008 from Healdsburg, Sonoma County.
The grapes were left to ripen longer in the summer heat and the wine was aged in American oak barrels for over a year. The end result was a wine with intense fruit dominance with a hint of spice, black pepper and soft tannins with a wonderful long finish.
 
Zinfandel is very adaptable wine, pairs well with grilled meat, sauces, harder cheeses and even pizza. We paired it with one of my old recipes, chicken with paprika. You can also make this recipe with veal or pork.
 
Chicken with paprika (serves 2)
2 skinless chicken breasts, cut in small pieces
1 onion, chopped
1tsp. paprika
1/2 cup low fat sour cream
1 tblsp. flour
2 tblsp. olive oil
water
salt and pepper
 
Cook onion in the olive oil until wilted. Add paprika and stir. Add chicken pieces and mix well with onion and paprika. Cover and cook over medium heat. The meat will release its own juice. Cook until the juice is reduced to minimum. Add water, salt and pepper and cook covered until the meat is tender.
Mix the flour with the sour cream, stir it slowly into the pan and cook over low heat couple minutes. You can add a little water if the sauce is too thick. Serve with rice or pasta.