With the wide variety of Zins on the market these days, there’s always a good one for whatever you’re flipping out there on the grill.
There are big berry Zins that go down just soooo smooth with chicken slathered in red sauce. And there are also more delicate Zins that just go perfectly with lightly browned NY strip steaks with just a little A-1 sauce.
But when it comes to pork ribs with jerk sauce, a special kind of Zin is called for. These are what some refer to simply as having “restraint”. Add in a little more restraint to the peppery finish and you’ve got a Zin made for Jamaican Ribs, even when they get spicy. One of these nice jerk-pairing Zins is produced by Ancient Peaks of Paso Robles California.
Their 2010 Zinfandel has bouquet of fresh plum and rhubarb, plus a dusty component that’s hard to describe. But with barbeque, it just wafts in right along with the seasonings, pronounced and centered. Its relatively light body does not compete or add to the jerk’s spiciness, just compliments it. The acid balance and mild tannins finish it off quite well with the juicy ribs. They know barbeque.
Why? ‘Cause you’re dealing with pros. The Ancient Peaks winery and vineyard are owned by three longtime local winegrowing and ranching families. Mike Sinor, a veteran Central Coast winemaker, is responsible for the final character of these creations and many of his wines score consistently in the mid 90’s when rated. He has been trained extensively in the art of French winemaking, and it shows. Thanks Mike!
You can find the Ancient Peaks Zinfandel at Whole Foods for under $20. Capital Grille in Phoenix and the Montelucia Resort in Scottsdale feature Ancient Peaks vinos on their wine lists.
Enjoy, and this Zin will improve on the rack for at least 3 more years.
Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.
