Tom chose this La Ferme Julien Côtes Du Ventoux 2006 from France for this Sunday evening. This red is a blend of 50% Grenache, 20% Syrah, 15% Carignan, and 15% Cinsault. Fairly low in tannin, Cinsault is grown abundantly in France and used to blend with other grapes. The Cinsault has great perfume and supple texture and is often used to offset the harshness of the Carignan.
We have had a good weekend and tonight we can hear sleet hitting the windows. Winter has arrived in Michigan. For dinner I am preparing two slabs of pork ribs. I started by mixing a rub of chili powder, brown sugar, cayenne pepper, salt, and pepper on the ribs and letting them rest for an hour on the counter. Then I covered them with foil and put them in the oven at 300 for an hour; then took off the foil for an hour. Then I prepared my own barbecue sauce by sauteing onions and garlic and adding chili powder, cayenne pepper, catsup, molasses, cider vinegar, spicy mustard, and worcestershire sauce . . . and then I smothered the ribs in the sauce and put them back in the oven and that is where they are now. They need to continue to cook for an hour and half. So by the time they are done they will be succulent and tender. The ribs have been an all-afternoon undertaking — very fun, comforting, and cozy.
This wine is perfect for tonight’s dinner.