Is it Summer Yet?

Last Sunday morning I watched Kirsten play two chukkers of polo out at Will Rogers State Park and it was so much fun to watch the match with all the 'horse nuts' on the sidelines! Much of the conversation is about the plays as you watch the action and there is an occasional audible cheer for a good shot...then the conversation continues about kids and college and all kinds of family stuff. As I looked on I could smell the BBQ being fired up with that all too familiar scent of Carne Asada grilling alongside Lime Chicken. My stomach was beginning to rumble a little and at a break in the action, I ran to the car to fetch the wine I had brought to share. The sun broke through the clouds and I realized that summer is finally here!
As I opened my bottles of wine people started to slide in a little
closer and all of a sudden I was conversing with folks I had never met before! It is interesting how a nice bottle of wine acts like a 'magic' magnet on the table and when the polo was over, the players also joined in the fun. Including our friend Hannah - who was on the winning tournament team and is the reason my wife has taken up this crazy sport!
After the match as I was driving home I started to put the list of summer BBQ wines together in my head... good summer wines are a challenge because they have to be able to compliment big and sometimes spicy flavors! You never know how strong someone's 'secret' BBQ sauce will be and that is half the fun of trying to select the perfect wines. When we have a summer garden gathering at our house the festivities begin the minute people arrive and for me that means offering a glass of Rose or Sauvignon Blanc. We used to shun the Rose wines thinking that they were going to be too sweet, but our understanding of this wine has grown and we have realized that there really is nothing like a cool refreshing glass of dry Rose to wet your appetite, as long as it's the right one! It is so easy to pair with simple hors d'ouvres and is generally lower in alcohol content (13% - 13.5%), which means it won't knock you out before the party gets started! With the main course wines...there are tons of combinations of sauces and summer dishes possible but here I will just talk about good old fashioned BBQ burgers, ribs, or steak. My rule of thumb for BBQ foods is to serve wines that can enhance the flavors and NOT compete with the food. In the white category I like to serve a Chardonnay that is not too oakey or overpowering...I want a little more acidity to help break down the flavors of the food. With the reds, burgers and Burgundy(Pinot Noir) are fun, or if you like the spiciness of Cajun food serve it with a big Syrah. Slow cooked smoky pork ribs are perfect with a Zinfandel, and any cut of steak from NY strip to filet mignon will be complimented by a Meritage...there are so many things to try this summer I can hardly wait!
Here are some affordable pours for your summer BBQ's and I have posted Kirsten's favorite recipe for ribs below as well!

2009 Bergerie de l'Hortus Rose $12.99

2009 Vino Valpredo, Bianca Mia - Fritz Winery $16.00



2007 Stephen Vincent Crimson (Syrah Blend) $12.00 (Blog 9/8/09)

Estancia 2007 Meritage $27.00 (see Blog April, 2010)

2008 Mauritson Zinfandel $27.00






Texas Pork Spare Ribs

Recipe for 12

* 6 pounds pork spareribs
* 1 1/2 cups white sugar
* 1/4 cup salt
* 2 1/2 tablespoons ground black pepper
* 3 tablespoons sweet paprika
* 1 teaspoon cayenne pepper, or to taste
* 2 tablespoons garlic powder
* 5 tablespoons pan drippings
* 1/2 cup chopped onion
* 4 cups ketchup
* 3 cups hot water
* 4 tablespoons brown sugar
* cayenne pepper to taste
* salt and pepper to taste

Directions

1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
2. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
3. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
4. Preheat grill for medium-low heat.
5. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.