Lincoln Uncorked: Big Red wines make barbecue ribs explode with flavor | Food and cooking

Then i tried Zingari, Tuscany, 2017, Tuscany, Italy, $ 21.00. This wine is a “super Tuscan” made in Tuscany from international grape varieties including Syrah, Merlot, Petit Verdot and basic Italian Sangiovese. The wine is deep garnet in the glass and offers bright crushed berries, spices and vanilla on the nose. On the palate, the wine presents supple tannins which slide over the center of the mouth. It is smooth and supple with expressive notes of black cherry, berry fruit, cream and bread spices. It’s intense without being overwhelming. Delicious wine. 89 points.

The last wine I tried is Painted Fields, Amador Classico, Sierra Foothills, California, 2018, $ 20.00. A blend of barbera, petite sirah, zinfandel, merlot, malbec and grenache, it’s a bit of a kitchen sink wine, but it really delivers in the “big red” category. Intense aromas of intense raspberry, cassis and peppery spice, among other expressive flavors, give way to opulent black fruits, spices and toasted oak. The wine is rich and powerful but accessible due to the soft and silky feel on the palate. It’s hard not to fall in love with this wine. 89 points.

I was not surprised to find that all of these wines were excellent with the ribs of Mary Ellen; in fact, they were delicious. What surprised me was that the best wine of the three with the ribs was Chateau De Panigon from Bordeaux. I thought the silky elegance of the wine would be overwhelmed by the tasty ribs, but I was pleasantly impressed with the amount of flavor extracted from the wine after tasting the ribs. It was mind blowing.

About Francis Harris

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