Old vine or young vine Zinfandel
The term “old vine” can mean many things with Zinfandel. It could mean the grapes came from gnarled vines alive since the Gold Rush, that have struggled to stay alive, or it might mean that some of the grapes in the vineyard are old compared to those planted 10 years ago.
When wine is produced from truly old vines, it is special. The vines have had to struggle to produce fewer grapes that have more concentration and flavors from the soil. They produce subtle, complex, earthy wines – more old world style.
Although a good old vine Zin is great by itself, it pairs beautifully with grilled meat – such as pork ribs that have a slightly sweet sauce.
Younger vine Zins are more fruit forward. They are jammy, full-bodied and fun to drink. They pair well with spicy meats such as spice-rubbed, grilled lamb chops, served with ranch dressing on the side.
Two Favorite Pairings:
2006 Quivera Dry Creek Valley Zinfandel
Plum, boysenberry and vanilla aromas with flavors of dark fruit and a hint of oak. Chocolate, black pepper and earthy undertones. Full-bodied and balanced. Best to give it an hour of air before drinking. Cellaring for several more years will only make it better. Great with grilled lamb chops. $20
GRILLED LAMB CHOPS
Ingredients:
2 lbs. lamb loin chops
1 teaspoon paprika
½ teaspoon crushed dried thyme
½ teaspoon crushed dried basil
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon sea salt
Directions:
In medium mixing bowl combine all ingredients for the rub.
Rub mixture over both sides of the chops.
Grill lamb chops directly over medium hot coals. Cook to desired doneness, turning them over once. Serve with Hidden Valley Ranch Dressing on the side.
2006 Ridge Vineyards Zinfandel Pagani Ranch Sonoma Valley
“Beneath its seductive veneer of vanilla and creme caramel lies lots of deep, delicious, precisely defined Zinfandel fruit. Broad and balanced on the palate and firmed by just the right bit of tannin, it ends with an exceptionally long, very rich, berry-like finish and promises to develop nicely over the next three to six years. “Rated: 95 by Connoisseurs’ Guide, Jan 09. Great with baby back ribs. $32
BABY BACK RIBS
Rib recipe by chef Kenny Callaghan of Blue Smoke; sauce recipe adapted from Steven Raichlen’s How to Grill (Workman 2001).
For the rub:
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Spanish paprika
• 1/2 teaspoon granulated onion
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated garlic
• 1 teaspoon ancho chile powder
• 1 teaspoon chile powder
• 1 teaspoon ground cumin
• 1 teaspoon celery salt
• 2 teaspoons sugar
• 1 teaspoon dark brown sugar
For the meat:
• 2 full racks baby back ribs, skin removed
For the barbecue sauce: (you may also use your favorite recipe or prepared sauce):
• 2 cups ketchup
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup firmly packed brown sugar
• 2 tablespoons molasses
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons Tabasco
• 1 tablespoon chili powder
• 2 teaspoons liquid smoke
• 1/2 teaspoon freshly ground black pepper
1. In a large bowl, combine all the rub ingredients and mix well. Place both racks of ribs on a cutting board or wood slab. Gently massage the rub mixture into the ribs, making sure to coat well. Cover and refrigerate for 12 to 24 hours.
2. Pre-heat oven to 300°. Place ribs on baking sheet in pre-heated oven. Ribs should cook for two hours, or until tender.
3. While the pork cooks, make the barbecue sauce. Combine the ketchup, vinegar, Worcestershire sauce, sugar, molasses, mustard, Tabasco, chili powder, liquid smoke and black pepper in a nonreactive saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer 10 to 15 minutes or until sauce is dark, thick and rich. Adjust sweetness, sourness and hot pepper to taste.
4. Heat your outdoor grill to high heat. In a small saucepan, warm the barbecue sauce over low heat. Remove the ribs from the oven and transfer to the grill. Cook for 5 minutes, then turn and cook for an additional 5 minutes. Brush the warmed barbecue sauce over the meat and cook the ribs for 2 minutes more on each side. Remove from the grill and let sit 5 minutes.
5. Using a sharp knife, cut ribs in between bones. Serve immediately. For saucier ribs, apply a second coat of warmed sauce just before serving. Serves 6 to 8.
