Ribs and Rosé: The Ultimate BBQ Match

A drab, dreary January in Seattle (is there any other kind?) could not defeat my desire to indulge in my favorite summer duo: ribs and rosé. I am done with the notion that Zinfandel is the ultimate wine with BBQ. Why do you want a high alcohol, oaky red with your highly seasoned, vinegary, sweet, and spicy meat? All a Zinfandel does is inflame and obscure. A lovely dry rosé is refreshing and compliments flavors such as garlic, cumin, chili powder, and that sweet/tart combo that great sauces have.

I used Alton Brown's recipe, which is a godsend for making ribs indoors. The sauce (or, rather, glaze) is not some sticky, sweet tomato-based sauce but rather a reduction of white wine, garlic, vinegar, honey, and Worcestershire. It took a lot longer than 2 1/2 hours to cook; more like 4 1/2 hours! And I regret not broiling the cooked ribs longer to caramelize the fat on top more, but, after being over two hours late, the natives were restless. And tipsy.

Once again I am amazed at the versatility of rosé from everything from vegetables to seafood to chicken and, yes, even ribs. Summer on a plate and in the glass!

The rosé of choice was the always reliable 2009 Mulderbosch Rosé, from South Africa. It's a 100% Cabernet rosé and is absolutely delicious. (I also love the textured label; you must hold a bottle in your hands!)

(Also please note that I am drinking out of a Ball jar. Unless I am drinking bubbles or a fancy-pants wine, I really prefer to drink out of something resembling a rocks glass.)

Jameson Fink is a wine buyer at a bustling grocery store in Seattle's Capitol Hill neighborhood. He moved to Seattle from Chicago, where he dabbled in the restaurant and wine industries, five years ago to pursue a full-time career in wine. He'd rather be drinking Champagne and eating popcorn right now.