Ribs and Rosé: The Ultimate BBQ Match
By: Jameson Fink
Published: January 20, 2010

A drab, dreary January in Seattle (is there any other kind?) could not defeat my desire to indulge in my favorite summer duo: ribs and rosé.  I am done with the notion that Zinfandel is the ultimate wine with BBQ.  Why do you want a high alcohol, oaky red with your highly seasoned, vinegary, sweet, and spicy meat?  All a Zinfandel does is inflame and obscure.  A lovely dry rosé is refreshing and compliments flavors such as garlic, cumin, chili powder, and that sweet/tart combo that great sauces have.
I used Alton Brown's recipe, which is a godsend for making ribs indoors.  The sauce (or, rather, glaze) is not some sticky, sweet tomato-based sauce but rather a reduction of white wine, garlic, vinegar, honey, and Worcestershire.  It took a lot longer than 2 1/2 hours to cook; more like 4 1/2 hours!  And I regret not broiling the cooked ribs longer to caramelize the fat on top more, but, after being over two hours late, the natives were restless.  And tipsy.
Once again I am amazed at the versatility of rosé from everything from vegetables to seafood to chicken and, yes, even ribs.  Summer on a plate and in the glass!
The rosé of choice was the always reliable 2009 Mulderbosch Rosé, from South Africa.  It's a 100% Cabernet rosé and is absolutely delicious.  (I also love the textured label; you must hold a bottle in your hands!)
(Also please note that I am drinking out of a Ball jar.  Unless I am drinking bubbles or a fancy-pants wine, I really prefer to drink out of something resembling a rocks glass.)
Jameson Fink is a wine buyer at a bustling grocery store in Seattle's Capitol Hill neighborhood.  He moved to Seattle from Chicago, where he dabbled in the restaurant and wine industries, five years ago to pursue a full-time career in wine.  He'd rather be drinking Champagne and eating popcorn right now.

Comments:
LoveFeast Table
January 20, 2010

I dig the canning jar turned wine glass!  Maybe a bit heavy for a rose, but a nice, thick bordeaux....it would meet it's match!  Ribs look delicious!