Tips For Pairing Wine With Food



At the most recent meeting of our wine tasting group the host strongly recommended this wine. Only after I bought the bottle I realized that I tasted and reviewed a previous vintage of this same wine which I relished about two years ago. Things can change so I decided to review this wine instead of exchanging it for an unfamiliar wine. I'll be reviewing two unfamiliar wines next week. In the meantime let's see if this 2005 meets the promise of the 2003.

We visited Neely's at the end of the lunch rush and ordered the Sampler Platter ($18.95) to share. This platter had everything! cooking brisket in slow cooker, pork shoulder, pork ribs, links and the most tender beef ribs I've ever had. We packed a leftover box and 7 hours later the beef ribs were still tender and delicious! In my wildest kitchen moments, I would never consider defiling my spaghetti with barbecue sauce, but it works at Neely's Interstate Barbecue. Huge glasses of sweet tea cheerfully became free go-cups when we left.

I will go into more depth about controlling the fire in coming pages but ideally you'd like to smoke the brisket at an average temperature of 200 degrees. It can fluctuate but try to keep it in this window.

Cut the peeled apples into quarter and combine in a crockpot or slow cooking brisket with the cider. Place lid on cooker and cook apples on low for 10 hours. Add the spices and the sugar, mixing together well. Leave the lid off and cook on high for approximately 3 hours until thickened; stir occasionally. Spoon the hot mixture into hot sterilized jars, leaving 1/2-inch of space at the top. Seal with two piece lids. Once opened, or any jars that did not seal, should be refrigerated.

This stands true for both a delectable flavor and a juicy, tender texture. I have seen a variety of methods to slow cook beef ribs. Some as simple as throwing them in a crock pot to some very elaborate setups to maintain the desired temperature and keep in the moisture during the long cooking time.

Smoking the brisket for 5 to 6 hours at a stretch can dry even the fattiest meat. To prevent this from happening, you would want to wrap the brisket in foil after the first 5 hours of smoking. Wrapping the beef brisket hot pot would also create a subtle smoked flavor that would add to its taste and ensure that the meat is succulent and tender.

At the first sips the wine tasted of lemon. It had moderate acidity and was fairly short. Its first pairing was with slow cooking beef ribs accompanied by sliced potatoes and a tomato, onion, lime, cilantro and green pepper salsa that was more spicy than I would have preferred. The acidity was fine for the meat and potatoes and there was a little bit of lemon. The wine and the meal didn't really gel - I don't blame the wine for not succeeding in a non-traditional pairing. Dessert was orange-flavored fruit candy; things worked better. The dominant taste was almonds and there was some honey as well.

I finished with two cheese pairings. When tasted with a marbled cheddar, the Dolcetto had harsh acidity. Then I tried a sheep's milk feta cheese. This time things went better. The wine was round and fairly long. Its fruit wasn't bad.

Final verdict. This is definitely a wine to purchase again. I took a chance and had my colleague buy two bottles. I'll be presenting the other one at my wine club.