At a recent wine-and-food pairing, Opolo served its zinfandel with a cevapi platter that included grilled pita bread, house-made lamb/pork/beef sausage, lettuce, chopped onions, tomatoes, and  a whipped butter and cream cheese sauce called ‘kajmak.’
At a recent wine-and-food pairing, Opolo served its zinfandel with a cevapi platter that included grilled pita bread, house-made lamb/pork/beef sausage, lettuce, chopped onions, tomatoes, and a whipped butter and cream cheese sauce called ‘kajmak.’ ldickinson@thetribunenews.com
At a recent wine-and-food pairing, Opolo served its zinfandel with a cevapi platter that included grilled pita bread, house-made lamb/pork/beef sausage, lettuce, chopped onions, tomatoes, and a whipped butter and cream cheese sauce called ‘kajmak.’ ldickinson@thetribunenews.com

Food & Drink

March 13, 2014 8:18 AM

What to eat with Paso zinfandel

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