Free Wine Tasting at
Zamparelli's Italian Bistro
Saturday, March 22, 2008
from 3-5pm

We offer a tasting of Trinchero Family Wines this Saturday.


Trinchero Family Merlot, California
100% merlot sourced from some of the California's premier, cool-climate, coastal appellations. The purest expression of the grape variety; fruit-driven and delicious. Trinchero Family Merlot is dark, rich, lush and remarkably smooth. It delivers ripe juicy red cherry and jammy currant accented with black tea and roasted jalapeno. The ripe fruit and spice carry through to a velvet-textured finish.

Trinchero Family Pinot Noir, California

Expect ripe, open flavors on the palate with strawberries, sandalwood, cola and earth. The nose is focused and bright, the texture is soft and generous and the finish is long and complete. This luscious Pinot Noir balances generous ripe black cherry and mocha aromas with cedar, spice and vanilla. Sleek and supple on the palate, the wine is brimming with bright bingcherry and spice with a hint of mint.


Trinchero Family Cabernet Sauvignon, California
Trinchero's Lake County and Central Coast vineyards yielded a powerful cabernet sauvignon that is deep, dense and ripe black cherry, plum and a hint of earthiness. It delivers the warm fruit and broad mouth feel typical of better quality cabernet sauvignon.

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Our staff has many recommendations for your holiday meal. Whether you are serving ham or lamb, Meridian has the perfect wine for your holiday fare.

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Pairing wine with ham a tricky feat
Easter dinner brings to mind images of elegant tables with all the frills. Wine is an important part of any well planned meal, but pairing wine with ham becomes a tricky situation. Salty foods exemplify tannins in red wines and any wine that has been aged in newer oak or has oak additives. Most cabernet sauvignons, petite sirahs, syrahs, and many Chiantis are much too tannic for the briny likes of ham. Many Californian style chardonnays and sauvignon blancs are aged in new French oak barrels, which can create the same overly astringent sensation.
     On the other hand, salty foods can cause acidic wines to taste even more acidic, sometimes causing a metallic flavor. Refreshing white wines that cut through fatty foods can become bitter and thin when drank with salty food. Opt for softer whites like Riesling, gewürztraminer, viognier, roussanne or marsanne. Sparkling wines labeled demi-sec are tasty options that elevate the event to a celebration.
     Red wines should be chosen with scrutiny. Beaujolais, made from the less tannic gamay, is one of the best options. The quality Crus of Beaujolais offer an extraordinary experience well under $20 a bottle with their soft acidity and flavors of strawberries, sundried tomatoes, and roses. Pinot noir is another option worth exploring, but be wary of barrel aging or Burgundian styled wines that boast high acidity.
     Finally, be open to rosé. New World rosés tend to be softer in acidity and will not offend your salt slathered taste buds. Red wine is made by allowing the juice of freshly crushed grapes to 'rest on the skins' in order to add color, tannin, and flavor. Rosés are made the same way, with red -not white grapes. Flavors of raspberries, cranberries, and strawberries are the perfect backdrop for that salty-sweet slice of ham.