On Jun 15, 4:31*pm, Mark Lipton > wrote:
> DaleW wrote:
> > Saturday was seafood, Betsy grabbed some sea scallops from farmers
> > market while I got 3 lobsters from Stew Leonards ($5.99/lb). She
> > steamed the lobsters, I grilled some veggies (tomatoes, peppers,
> > mushrooms, squash) and then sauteed the scallops and finished with
> > lemon and chive. Wine was the 2004 JM Brocard "Montmains" Chablis 1er,
> > a round and giving Chablis yet with a good acidic spine and minerally
> > finish. Apple and citrus fruit, chalky minerality, good length,
> > drinking very well now. Holds well overnight. *A-
>
> > Last night night I slow-cooked some St Louis cut ribs with a dry rub,
> > then glazed with a tomato/vinegar sauce at very end; this was served
> > with grilled potato salad, *broccoli/garlic salad., and the 2002 Ridge
> > Lytton Springs. Rich zin-berries, crushed raspberry and blackberry
> > flavors, big but not ungainly, sweet fruit with structure. There a
> > little exotic note of sandalwood and vanilla on top, nice wine. B++
>
> Very nice sounding meals and wines, Dale. *I'm heartened to hear of your
> impressions of the '02 LS as I've been buying my Ridge wines the last
> few years on faith rather than firsthand experience and hoping that they
> haven't shifted style too much despite the grumblings occasionally heard
> on the Internet. *I've still waiting to open my '00s, so your note is
> good news for me. *(And I'll avoid taking any swipes at that habit of
> yours of "spoiling" your BBQ with sauce ;-))
>
> Mark Lipton
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Bill,
nice! I've never had an Orin Swift straight Zin, just the Prisoner
which has Zin in the blend.

Mark,
of course true BBQ is shoulder, not ribs.
Actually, I probably do ribs about half the time just with dry rub,
especially if just me. But Betsy and Dave like theirs wet. So I cook
dry, and then sauce for last 10-15 minutes. The sauce was tomato,
vinegar, chili powder, garlic, and a little Colmans.