Perfect Pairings: Cline Zinfandel, 2008, California, 333567

Grilled Figs with Goat Cheese

1 pint ripe Black Mission figs
4 oz soft chevre
1 Tbsp butter or margarine
1 Tbsp honey
Salt

1. Wash and dry figs. Cut them lengthwise and lightly salt them. Rest the figs cut side down on paper towels for 15 minutes.

2. Heat grill.

3. Cook figs cut side up on medium coals until lightly softened.

4. Mix honey and margarine with chevre until well blended. Put chevre mixture in a pastry bag with a wide round tip. Top each cooked fig half with a dime size dollop of cheese. Serve warm.

Serves 6







					Grilled Figs with Goat Cheese 1 pint ripe Black Mission figs 4 oz soft chevre 1 Tbsp butter or margarine 1 Tbsp honey Salt 1. Wash and dry figs. Cut them lengthwise and lightly salt them. Rest the figs cut side down on paper towels for 15 minutes. 2. Heat grill. 3. Cook figs cut side up on medium coals until lightly softened. 4. Mix honey and margarine with chevre until well blended. Put chevre mixture in a pastry bag with a wide round tip. Top each cooked fig half with a dime size dollop of cheese. Serve warm. Serves 6



	Cline • Zinfandel • California • 333567 Grape: Zinfandel appearance - bright, clear color : medium purple aroma - fragrant flavors (smell + taste) sweetness - dry, with just a hint of sweetness acidity - round oak - toast fruit - black cherries • blackberries earth - black pepper body - full tannins - moderate additional notes - spicy, full-bodied zinfandel				• California Zinfandels can be huge. But even so, they should be drunk relatively young, within 5 years of their vintage. After that their characteristic fruit flavors begin to soften. According to a Wine Spectator tasting of 37 Zinfandels ranging in age from 7 to 10 years old, these wines didn't unfold and evolve. They were still lovely and perfectly drinkable but they had not developed a more complex character like a Bordeaux or a Burgundy. They simply held their own.