I’m thrilled to partner with food writer and James Beard Book Award Winner Adrian Miller on this limited edition Black Smoke Zin to celebrate the release of his book Black Smoke: African Americans and the United States of Barbecue.
In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today. Zinfandel is the ultimate barbecue pairing wine, which makes this collaboration even more exciting.
This Zinfandel, blended with 85% Zinfandel and 15% Petite Sirah, is full-bodied & fruit-driven, supported by layers of vanilla, cinnamon, clove, and a hint of white pepper. Indeed this is a classic Dry Creek Zinfandel, but its abundance of diverse flavors remind me of the creativity of the partnership between P. Harrell Zin and Black Smoke.