March Wine Friday: Ribs and Zinfandel

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From Left:
2005 OZV — Lodi Old Vine Zinfandel
2006 Bogle — Old Vine Zinfandel
2007 Angels Creek — Lodi Zinfandel
2002 Laurent's Palo Alto Reserve
2006 Pescorosso Primitivo
2007 Barefoot — Lodi Zinfandel
2006 Query — Napa Zinfandel
2006 Kenwood — Sonoma Zinfandel
2006 Storybook — Mayacamas Range Zinfandel
2005 Boeger — El Dorado Zinfandel

Wow,
that was a whole lot of Zin!  I think my favorite was the OZV actually,
it had a really good weight to it but kept the fruit-forward bang that
makes it a Zin.  Did everyone notice the difference between the
American Zinfandel and the Italian Primitivo?  I would characterize it
as more earthy and less fruity.  I hope everyone loved the ribs as
well, the Tequila Lime recipe was a big favorite — I suggest you give
it a try next time! 

Food Pairing:

Since we are doing two different ribs with one oven, we use 275 F to slow cook them together for 5 or 6 hours. The results were good – the meat felt out the bone and still juicy and tender.

1. Soy Sauce–Marinated Ribs (Hawaii Style)
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2. Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze.
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3.
Pasta with Artichokes, Pancetta, Mushrooms, and Peas. Download Pasta Recipe
This dish was great but it take a lot of efforts to go the artichokes.  Make sure you buy larger size of artichokes to make it worth it.
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4. Asparagus with Citrus and Oregano. You have to try this one.  It's so easy and tasty that you won't believe how easy it is to make.
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5. Rhubarb Plum Tart With Orange Glaze. Since it's not Rhubarb's season yet, we use Plum to replace it. The taste still great.
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