Rib Time and the Rise of Niagara Pinot Noir!
Greetings All and Sundry:
Those of you who know the Deacon well, know he' lubs barbecued ribs. Well here's the wine that'll make your ribs tickle with a perfect oenephilic match!
Pick up some President's Choice pre-cooked ribs and cook them slowly over medium low for about 30 to 40 minutes. Don't burn all the sugar off, but dry the ribs out considerably so they fall off the bone. Serve with:
Rancho Zabacho 2002 Dancing Bull Zinfandel - $15.95
This hits the nail on the head with classic Zin jammyness! Zin grows better in California than anywhere, although it's actually a Croatian grape. And nothing goes better with Zin than barbecued ribs. Trust me on this one!
If you're feelin' a little heavier in the wallet, splurge and pick up
Ravenswood 2003 Vintners Blend Zinfandel for only $19.95
Loads of plum jam and toastiness in this one; easily the Deacon's fave!
Somebody try one of these and write in and tell me I was right...AGAIN!
The Deacon is currently watching Ontario 2004 Pinot Noir...Remember the head's up I gave y'all about New Zealand's version of the Heartbreak Grape? Well here's another heads up:
The 2004 promises to be damn good! If you recall, the year was miserable right to the first of September. Some winemakers thought the crop was ruined, but suddenly another month of nice weather hit and the Pinot Noir flourished. I predict that the 2004 vintage will put Niagara's Pinot on the map. Arguably, Cabernet Franc does the best of all the reds in the Niagara appellation. It's just not hot enough to create a complex Cabernet Sauvignon or the newcomer, Syrah. On the other hand, Niagara's climate may just be able to produce a great Pinot. Henry of Pelham has already had excellent results with their unfiltered variety.
Keep watching and stay tuned...
These questions from the electronic mailbag:
"Dear Deacon: I'm a newcomer to wine and read about the flavours of leather, tobacco, mint, cherries, etc. What do they add to wine to give it those aromas and flavours? Keep the info coming!" - Darryl S., Kitchener Ontario
"Deacon Fresh, What's the best corkscrew to use?" - J. Rimms
Answer: One with a hollow helix. You don't want one of those comedy ones that looks like it has rising arms and a Linda Blair rotating head. That's got a solid core helix and rips the very bowels out of the cork! Treat your wine with more respect, Jack!
"Deacon: I love your newsletter! What do you think of screwcaps on wine?"
Answer: Bring them on! The wine stays fresher, is never corked and is perfectly resealable so you can throw a half-bottle on the front seat to drink while you drive!
You heard me.
Deacon Dr. Fresh
The winemaster who never whines...