I’d reccomend Zinfandel, but whatever red you like is the right one for your short ribs.

While we are on wine, can I change the subject a bit? Last night we attended a very large local celebration – 325 years since the first Huguenots settled here. The wines were supplied by a few local wineries, and the only one that was drinkable was a Cabernet Franc from the newest local producer. One producer in particular who has been in business for at least 25 years still makes the same crap he was making in his first year. Who the Hell buys that stuff? Can’t the guy learn anything in 25 years? Does he really think it is drinkable wine? Or is he just ridng the wave of tour busses of little old ladies ( of both sexes) who make the rounds of the Shawangunk Wine Trail and bringing home $9.99 bottles of rotgut?

Almost any good red will do. Since ribs can be a bit fattier than other parts of the cow, you could even go wit something fairly tannic (tannins are the things that make the insides of your cheeks pucker — basically since the tannins are affecting the protiens in the skin of your mouth — hence, why you typically see a big red wine/beef recommendation).

A Cabernet Sauvignon (or blend, aka Meritage aka Bordeaux) would go well. Depending on the preparation (is it going to be BBQ?) would could go with something slightly wilder like a Zinfandel or even Syrah/Shiraz. Pinot Noir, though, is perhaps the most versatile, food friendly wine.

Rodney Strong Cabernet Reserve 1990. It’s a holiday, go spend a coupla bucks!

quote:

Originally posted by dendan

…beef ribs? Having them for T-day on Thursday.[?]

I’m sort of a wine Philistine, but may I go ahead and recommend a nice burgundy?