Tesoro means treasure in Spanish and it really is (a treasure, I mean). This blend of 50% Zinfandel and 50% Syrah, prepared in a beaujolais style, has amazing flavor and mouth feel for a young wine. It is not as heavy as the Barbera and, therefore, is probably more versatile. It pairs with everything from fish to chicken to veal or pork. We like it before dinner as well. It is smooth, fruity and yet with plenty of tannins from the skin fermentation.

I like this wine with salmon. I know, usually white wines are recommended to go with salmon. But… salmon is a rich, oily fish that can take a heavier wine. I have adapted a recipe from Food and Wine (June 2002) that was wonderful with our Tesoro.

1. One 1 1/5 lb center cut skinless salmon cut into 6 crosswise slices
2. 1 tsp rosemary, thyme, or dill
3. 1 Tbsp melted butter
4. 1 Tbsp fresh lime juice

Place on a medium hot grill for 3-5 minutes/side until flaky and serve.
Avocado/ radish salad:
1. 6 radishes thinly sliced
2. 2 medium cucumbers, pealed and sliced
3. 1 avocado, pealed, seeded and sliced into 1 inch sections
4. ¼ cup mayonnaise
5. 1 Tbsp fresh lime juice
6. ½ small red onion, sliced

Mix mayonnaise and lime juice, gently fold in the radishes, cucumbers, avocado and onions, season with salt and pepper and serve with the salmon. Enjoy the food, wine, and have a great meal!