Eventually, the rain and cool weather will fade and the sun will come out. Here in Bakersfield it will come out blazing!. When it does, we will make the best of it and shift cooking to the outdoor grill. Barbecue season is coming and it’s time to make plans with friends and get together. Some may shift their wine selections to whites when the heat comes to town. However, those of us that are red diehards will want something more substantial with our messy rack of ribs and grilled steaks. I present you with four excellent choices and a recipe to try. Any of these would make great but inexpensive hostess gifts for your next party. Enjoy!
1. Layer Cake Primitivo 06 (aka Zinfandel)
From Apulia region, Italy
Warm and rich in the mouth; the ripe fruit is well supported by the depth of the structure, great finish, and not overpowering.
Notes on the name from the maker;
“My grandfather made and enjoyed wine for 80 years,” said Jayson Woodbridge.
“He told me the soils in which the vines lived were a layer cake.
If properly made, the wine from these vines was like a delicious cake layered with fruit, mocha, chocolate and hints of spice – and rich, always rich.
‘Never pass up a good Layer Cake,’ he would say, I have always loved those words.
Now I get to apply this knowledge to my own experiences in these various lands.”
2. Earthquake Zinfandel Lodi 06
“It will Rock Your World !!”
What Makes You Quake?
Juicer plum, spicier clove and fuller in body than ever before!
Your taste buds will be in upheaval over the suede-like tannins churning together with vanilla and toasted raspberry cobbler. The loooong, smooth finish will leave you in a state of aftershock!
3. Christine Andrew Old Vine Zin 05
Lodi, California is otherwise known as Zin country.
Christine Andrew’s Old Vine” Zinfandel is made from fully mature grapes, from 70-year-old vines, It’s loaded with rich juicy berry flavors. The finish is smooth and elegant.
The Kautz Family are the owners and operators of Ironstone Vineyards. The wine is named after the great-grandchildren from the family’s fourth generation.
4. Marietta Old Vine Red
Marietta Cellars, Geyserville, CA
Predominantly Zinfandel, more than half of the blend.
From the owners:
“Rich, ripe, dense, lush, jammy, juicy, lots of blackberry fruit and hints of pepper and spice a balanced, approachable, lip-smacking red wine ready to drink full of fruit with just enough tannins to make things interesting”
Honey-Wine Smoked Ribs
- 2 cups Zinfandel wine
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon finely chopped onion
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 4 lb. fully cooked smoked pork loin back ribs, cut into serving-sized pieces
- GRILL DIRECTIONS: Heat grill. In medium saucepan, combine all sauce ingredients; blend well. Cook over medium-high heat for 25 to 30 minutes or until sauce is reduced by half and slightly thickened, stirring frequently.
- When ready to grill, place ribs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush ribs with sauce; cook 15 to 20 minutes or until ribs are thoroughly heated, turning and brushing frequently with sauce. Bring any remaining sauce to a boil; serve sauce with ribs.