Just landed and available today, our exclusive 2009 zin-FAN-del from California. This zesty Zinfandel bursts with generous aromas and flavors. The nose exudes raspberry, black cherry, and plum mixed with pepper, anise, mint and a little cedar. The mouth is filled with bright jammy flavors of cranberry, cherry and cassis followed by a sweet vanilla chaser. Ripe tannins and firm acidity focus the palate and provide a long peppery finish. FAN-tastic.

The wine is available today from your local Traveling Vineyard Consultant or for try it for FREE at an in-home wine tasting. Don’t have a Traveling Vineyard consultant? Contact us today at support@travelingvineyard.com and we’ll hook you up with someone in your area.

The leaves are changing, the weather is getting cooler and that means it is time for some fun fall recipes. Over on our Facebook Fan Friday, everyone sent in some of their favorite fall recipes.

Winner - Nicole G.

Cranberry Glazed Pork Roast:
Ingredients
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 boneless rolled pork loin roast (3 pounds)
* 1 cup jellied cranberry sauce
* 1/2 cup orange juice
* 1/4 cup packed brown sugar

Directions
* Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
* Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Brush a fourth over the roast.
* Bake 30 minutes longer; brush with another fourth of the glaze. Return to the oven for 15 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

Honorable Mentions

Grilled Belgian Endive and Blue Cheese Gratinée

6 heads Belgian endive, each cut lengthwise into 5 slices
4 1/2 tablespoons olive oil
6 ounces blue cheese, crumbled
2 tablespoons balsamic vinegar
2 tablespoons chopped

preheat broiler. Place endive in single layer on baking sheet. Brush endive with 4 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender, about 1 minute per side. Return to baking sheet. Sprinkle with cheese. Broil until cheese melts and bubbles, about 2 minutes. Transfer to platter. Drizzle with 1/2 tablespoon oil and vinegar.
- Tiffany G.

Fiesta Nacho Cheese Soup
Cream of Chicken Soup
Rotel
Shredded Chicken.

Put in a crockpot and cook all day, top with Corn Chips! Makes and amazing Chicken Tortilla soup!!!
- Kari M.

Fall S’mores
A bunch of family.
Many friends.
One bonfire.
Lots of marshmallows, chocolate and graham crackers.
Plenty of Applecider to share.
Background music.
Crisp Autumn air.
Lots of laughs and plenty of love.
- Andrea W.

Soup. Just soup. Any soup!

Chowder, chili, navy bean…I’m just not picky, know what I mean?

Cut crusty bread, and fill up my bowl, fill my glass up with wine, and “Ahhh!” says my soul!
- Kelly L.

Sounds delicous! Make sure to head over to our Facebook Fan Friday Contest Page to enter this week’s contest.

This month we are pairing wine with our favorite fall activities and recipes

Apple Picking, Hayrides & Wine – Oh My!

What’s better than warming up after a crisp day at your favorite apple orchard and experimenting with your favorite fall recipes and a cozy glass of wine.

Roasted Sweet Potato & Apple Soup

• 3 lbs sweet potatoes
• 1 tbs olive oil
• 1 onion
• 2 apples
• salt & black pepper
• pinch of cinnamon

Directions:

• Heat oven to 400° F.
• Prick the potatoes with a fork, place on baking sheet, and roast until tender 40-45 minutes.
• Meanwhile, heat the oil in a large Saucepan over med-high heat. Add onion, celery and apples (peeled & chopped) & cook stirring until soft for 10-12 minutes
• Halve the potatoes; scoop out the flesh and add to saucepan. Add 6 cups water, 2 tsp salt, and 1/2 tsp pepper. Cook until heated through, 8 to 10 minutes
• Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender). Add water, if necessary, to reach the desired consistency

Recipe Courtesy of:
Sara Quessenberry, October 2008 RealSimple.com

This recipe pairs nicely with our new Zeffer Hills California Chardonnay - carefully blended with the fruit from several regions to give an ideal Chardonnay character - pippin apples, guava, pineapples and hints of sweet oak.

If you would rather put your feet up, then simply enjoy your apple loot with your favorite dips, spreads & cheeses—no cooking required! Cut apples into wedges & pair with your favorite dips of choice:

• Chunky Peanut Butter
• Zesty Cheese Spread
• Sweet Pumpkin Butter
• Chocolate Dessert Hummus
• Gooey caramel sauce
• Sprinkles of cinnamon, sugar & local honey

Are You Ready for Some Football?

Why not pair your favorite wine with the finger lickin’ good grub that comes with football season! Our Tanglerose Backyard Red is an incredible blend of Sangiovese and Primitivo with small portions of Barbera and Merlot. This wine is a linebacker that can stand up to the spicy, rich flavors of your favorite football food.

ULTIMATE GAME DAY CHILI

• 1 lb extra-lean ground beef
• 1 onion, diced
• 3 cloves garlic, crushed
• 2 cans (15 ounces each) kidney beans, rinsed & drained
• 2 cans (8 ounces each) diced tomatoes
• 2 cans (10.75 ounces each) chicken broth
• Salt & Pepper
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon red pepper
• 1 teaspoon cinnamon
• 1 ounce dark chocolate

In a nonstick skillet, brown the beef over medium-high heat. Remove it with a slotted spoon and set it aside, leaving some of the fat in the skillet. Saute the onion and garlic in the fat until soft, about 6 minutes.

In a large stockpot, combine the browned beef, sauteed onion and garlic, beans, tomatoes, broth, salt, pepper, chili powder, cumin, red pepper, cinnamon, and chocolate. Simmer on low heat for 1 hour.

Recipe courtesy of:
Women’s Health