On Jun 16, 10:33�am, DaleW > wrote:
> On Jun 15, 4:31�pm, Mark Lipton > wrote:
>
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>
>
> > 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.- Hide quoted text -
>
> - Show quoted text -

The straight Zin is a new product released this year from the 2007
vintage. It's a blend of zin from a number of appelations and
vineyards. Nice stuff for about $30.