2020 Jessie’s Grove Winery, Fancy Quest Old Vine Zinfandel and Birria Tacos and Sauce
The Winery and Background
Photo ©Michael Kelly
Jessie’s Grove Winery and Vineyards is located at 1973 West Turner Road in Lodi, California. The unassuming single lane road leading to the vineyard and tasting room, indicates the demeanor of what you are about to experience—understated, homey and it brings one back to the “casual family element” of the winery. Jessie’s Grove is the site for the oldest producing Zinfandel vines in the Lodi Appellation. It is named for Jessie Spenker, daughter of Joseph and Anna Spenker, who founded the ranch and land in 1868. The property is 320 acres with 265 acres planted in vineyards. The Zinfandel vines were planted in 1888 and are still producing an incredible ancient Zinfandel wine. Here on the plot of land between highway 5 and highway 99 on West Turner Road is the home of a host of varietals- some unique, some traditional but all exceptional.
I recently visited the winery in July and was hosted by owner Greg Burns and winemaker Tana Cole. The addition of a fully functioning outdoor bar to host customers wine tasting is a great addition.
The winery and grounds have gone and are still going through a major renovation and updating. Including new picnic areas and tasting room.
Photos ©Michael Kelly
During the visit we first tasted their 2022 Cinsault Rosé that was extremely refreshing on a one hundred degree day!
Photo ©Michael Kelly
Then tasted their 2019 award winning Carignane that was so smooth and flavorful. It won Gold in the Orange County Wine Competition and Double Gold & Best of Class at the San Francisco Chronicle Wine Competition. It goes for $45/bottle and 150 cases were produced.
Photo ©Michael Kelly
They are keeping their historic charm, yet updating the complete facility. One of the newest additions is a massive flower area planted by Oak Grove Flower Company featuring rows and rows of Dahlias in every color and variation possible!
Photo ©Michael Kelly
They also have hydrangeas, zinnias, cosmos, straw flowers, sunflowers, pumpkins and herbs. It is owned by Megan Madison.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine was specifically chosen for this meal. The wine is bold in fruit tastes, a perfect mid-point between dry and sweet flavor profiles. Like the cutting horse on the label being agile with exceptionally smooth and contrasting tannins and acidity in perfect balance. A great combination of plum and dark berries along with a pinch of sour cranberries. A beautiful and long lasting finish with a smidgeon of pepper and licorice. The wine is sold at the winery for $45/bottle and 160 cases were produced. Alcohol level is 15.8%.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Enjoyed the wine with homemade Birria tacos. Birria tacos are a juicy and cheesy dish using pulled beef, then dipped into this amazing spicy and smoky sauce. This is by far one of Susan’s most interesting and intense dinner preparation in some time.
Photo ©Michael Kelly
The Birria sauce used the following ingredients plus a few others: 7 ancho chilies, 7 guajillo chilies, 3 chilies de arbol, 1 white onion (halved), 6 garlic cloves, 4 Roma tomatoes, black peppercorns, dried Mexican oregano, cumin seeds, coriander seeds, ground cloves, Mexican cinnamon stick, bay leaves, apple cider vinegar and beef broth. This was then blended together to make the dipping sauce.
Photo ©Michael Kelly
Some of the ingredients were simmered together, strained and added to the blender with other spices.
Photo ©Michael Kelly
Paired with two different beef meats: one was a braised and slow cooked beef ribs for over six hours and a braised and slow cooked chuck roast also for six hours.
Photo ©Michael Kelly
Corn tortillas were pan fried and stuffed with the meat, topped off with cilantro, minced onion and lime juice from wedges.
Photo ©Michael Kelly
The tacos are then dipped into the finished thick blended sauce. The tacos are served with cilantro, minced onions, lime wedges and topped with Oaxaca cheese. Accompanied by refried beans and a fresh gourmet salad with black olives, fried onions slices, tomatoes and lettuce (sorry no picture!).
The flavor profile of this dish is spicy but surprisingly not “super-hot” despite the use of so many chili peppers. Smokiness and cocoa are two unique flavors that were produced from the sauce. Changes for next time we will use a “higher end” of beef as too much fat was on both of the beef cuts prepared this evening.
The spiciness of the dish with the Zinfandel surrounding each bite with its fruit forward flavors calmed down the food and provided a welcoming counterbalance. A very solid food and wine pairing.
Sláinte,
Michael