I've tried 2 new reds for me and was wondering if anyone has tried them and their thoughts. The first was Joseph Pheleps - Pastiche, it is a Rhone style, very fruity and long finish. This was served with my baby back ribs that I create a dry rub and slowly grill until the meat is loose on the bone then mop them with a homemade glaze made with red currant jelly, ketchup, and my blend of spices and Tiger Sauce. Perfect match....the BBQ did not over power the wine, great match. The second was Briddlewood Vineyards, St Ynez, CA - Syrah at my favorite little bistro in Tampa. A well made wine in the French style with it's own character. Was servered with A rare blackened tuna steak on a bed of mango salsa and a light clam sauce on top....the tune paired well.
- posted
17 years ago