This This wine is a big flavorful Syrah with a huge mouth feel and finish. I know you were expecting some sort of heavy beef dish but I couldn't resist this flavorful dessert. As most of you know, we serve chocolate fondue and strawberries in our tasting room during the summer that goes well with our reds. However, this dessert adds a mixture of tang, texture, sweetness and voluptuousness that our Syrah complements beautifully.
This recipe serves 4.

Ingredients:
12 large fresh strawberries
1/4 cup granulated sugar

Cocoa yogurt mouse
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 cup heavy cream
1 cup plain lowfat yogurt

To frost the strawberries, place them in a colander and spray with warm water. Shake to remove excess water. Stem and cut the berries into ¼ inch thick slices. Place in a bowl, sprinkle with sugar, and toss to combine. Divide the berries into 4 parts and place in serving cups or glasses.

To make the cocoa yogurt mousse, combine the confectioner's sugar and cocoa powder and sift onto wax paper and put aside. Place the heavy cream in a bowl and whip with an electric mixer on low speed. Gradually add the dry ingredients until will mixed. Scrape down sides and mix on medium speed for 5 seconds. Remove the bowl from the mixer. Add the yogurt and fold together with a rubber spatula until thoroughly combined. Immediately place the mousse onto the strawberries in each glass and serve right away. For variety, other fruit may be used in place of the strawberries. Pour a glass of ZMV Syrah and enjoy the flavors.

*Adapted from Best of the Best, Food and Wine Books, V 6, 2003