I admit that I have had a bit of an obsession with Chipolte based seasonings for the past few months. When I made the pork tenderloin recently, I decided then that the next time I was cooking baby back ribs, I was going to season them with my same dry rub. I did just that last night and served them with chipolte bar-b-que sauce, roasted potatoes and salad.
Remembering how well we had liked the Lust Zinfandel with the chipolte pork tenderloin, I decided to open another Zinfandel from the Michael~David Family of Wines, a bottle of 2007 Sloth from Mendocino. I had first tried this at a wine dinner that we had attended. I had been in the minority in that group preferring it to the the bold Lust.
At the dinner, it had appeared very purple; that is the reason I don't always like to comment on color when I have wine out, as there is usually not the same bright light that I have in my kitchen at home. This evening it appeared to be a deep opaque ruby with a bright ruby rim in the glass. It had aromas of dried cherry and mixed berries with touches of cinnamon. It had flavors of red cherry, blackberry and a bit of under-ripe plum. It had 15% abv, moderate tannins and medium acidity. It had a medium-length, slightly peppery tart dry finish.
It also was bold enough to stand up to the chipolte seasoning (which was slightly sweeter in this format due to the sauce) and worked really well with the meal proving yet again that Zinfandel is just a good wine for bar-b-que.
Remembering how well we had liked the Lust Zinfandel with the chipolte pork tenderloin, I decided to open another Zinfandel from the Michael~David Family of Wines, a bottle of 2007 Sloth from Mendocino. I had first tried this at a wine dinner that we had attended. I had been in the minority in that group preferring it to the the bold Lust.
At the dinner, it had appeared very purple; that is the reason I don't always like to comment on color when I have wine out, as there is usually not the same bright light that I have in my kitchen at home. This evening it appeared to be a deep opaque ruby with a bright ruby rim in the glass. It had aromas of dried cherry and mixed berries with touches of cinnamon. It had flavors of red cherry, blackberry and a bit of under-ripe plum. It had 15% abv, moderate tannins and medium acidity. It had a medium-length, slightly peppery tart dry finish.
It also was bold enough to stand up to the chipolte seasoning (which was slightly sweeter in this format due to the sauce) and worked really well with the meal proving yet again that Zinfandel is just a good wine for bar-b-que.
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