I'm attending a dinner with a group of friends where everyone will be bringing a bottle of zin and I have been tasked with supplying the meat dishes.

I was thinking of preparing a tri-tip in some type of zin-based marinade and perhaps some chicken in a typical dry BBQ rub, but thought I would see if people have some more creative thoughts.

This dinner will be for 10 people and I'd like to bring two meat options. I will have access to a standard kitchen, as well as a bbq, so the actual cooking need not be done in advance. Any suggestions would be greatly appreciated.
Original Post
one of my favorite pairings for a good Zin is pork spare ribs... depending on the sauce & toppings, a nice flat bread pizza as well (like a BBQ'd chicken w/ red onion & cilantro), roasted lamb, a variety of hamburgers, pretty much any game birds or meats as well...

tri-tip would work OK, but i personally like it with a heafty CA Pinot, or Cab/Merlot/Meritage...

hope that helps!
Lamb. Grilled led, roasted rack, braised shank, all would work.

So would a simply grilled steak, to be honest.

So would a gourmet hamburger light on the condiments with caremelized oinions and some greyure.

Personally, while I get the spice connection, I'm not a fan of the high alcohol w/ hgh spice pairing that lots of people reccomend.
I'm in the BBQ camp as well, especially dry rub pork spare ribs. It's almost a Pavlov's dog response when I fire up the grill to go to the cellar and grab a Rafanelli Zinfandel.
Thanks for the suggestions. I always seem to forget about lamb, it may be time to revisit this old friend!

Winetarelli: I'm with you on not being a fan of the high alcohol/high spice combination, do you prefer to pair sweet with high spice? Like perhaps lamb served with a chutney to bring in sweet fruit with a touch of spice...
Well, I have experimented with a wine based glaze for my ribs. Reduce Zin in a sauce pan and put your favorite spices and herbs, a little yellow mustard and brown sugar about 1 1/2 cups and let it get thick. This makes a light pretty glaze on ribs when they are near done. Also, you are drinking Zin with a Zin glaze. I tried it with Pinot and it was wonderful!
quote:
Originally posted by CSE:
I'm attending a dinner with a group of friends where everyone will be bringing a bottle of zin and I have been tasked with supplying the meat dishes.

I was thinking of preparing a tri-tip in some type of zin-based marinade and perhaps some chicken in a typical dry BBQ rub, but thought I would see if people have some more creative thoughts.

This dinner will be for 10 people and I'd like to bring two meat options. I will have access to a standard kitchen, as well as a bbq, so the actual cooking need not be done in advance. Any suggestions would be greatly appreciated.
Oh, I forgot, I used baby back ribs. Smile
quote:
Originally posted by Lorrie:
Well, I have experimented with a wine based glaze for my ribs. Reduce Zin in a sauce pan and put your favorite spices and herbs, a little yellow mustard and brown sugar about 1 1/2 cups and let it get thick. This makes a light pretty glaze on ribs when they are near done. Also, you are drinking Zin with a Zin glaze. I tried it with Pinot and it was wonderful!
quote:
Originally posted by CSE:
I'm attending a dinner with a group of friends where everyone will be bringing a bottle of zin and I have been tasked with supplying the meat dishes.

I was thinking of preparing a tri-tip in some type of zin-based marinade and perhaps some chicken in a typical dry BBQ rub, but thought I would see if people have some more creative thoughts.

This dinner will be for 10 people and I'd like to bring two meat options. I will have access to a standard kitchen, as well as a bbq, so the actual cooking need not be done in advance. Any suggestions would be greatly appreciated.
quote:
Originally posted by CSE:
Thanks for the suggestions. I always seem to forget about lamb, it may be time to revisit this old friend!

Winetarelli: I'm with you on not being a fan of the high alcohol/high spice combination, do you prefer to pair sweet with high spice? Like perhaps lamb served with a chutney to bring in sweet fruit with a touch of spice...


(note: by high spice I meant as in "hot" not as in lots of flavors)

Yeah, I prefer high acid/sweeter or maybe bubbly with hotter foods.
I agree on the lamb burgers. Or a simple beef burger...just caramelized onion and some really nice cheese...even a nice cheddar..and really good beef of course.
A dish we make that goes great with Zin is chicken breasts with tomato-corn salsa. The salsa doesn't have a lot of tomato, it is dominated by the corn and other spices (parsley, chili pepper, cilantro). The chicken breasts are flattened to be really thin and marinated in a blend of lemon juice, olive oil, cumin, and oregano. It's a really great pairing. Slightly spicy.
Not a big Zin lover, but I was talked in to having some with a spice rubbed steak fro Bobby Flay Steaks in Atlantic City, NJ. It was a perfect match. I am sorry I do not recall exactly who the producer was, but it may have been Orien Swift's The Prisoner.
quote:
Originally posted by wine+art:

Zin... I'm thinking Chitterlings seem appropriate to me.


Big Grin It's not just that you're sick, but it's the depth of your sickness that impresses me.

The French call this "Andouillette." It doesn't help.
quote:
Originally posted by Seaquam:
quote:
Originally posted by wine+art:

Zin... I'm thinking Chitterlings seem appropriate to me.


Big Grin It's not just that you're sick, but it's the depth of your sickness that impresses me.



Why thank you! It is something I truly have had to work on in my life, as it did not come naturally. Wink
quote:
Originally posted by kumazam:
one of my favorite pairings for a good Zin is pork spare ribs...


YES!!! That's exactly what I was going to type (well, baby back, but who's counting?). The only downside I can envision is greasy fingerprints on all the stems. When it comes to good ribs, however, that's a small price to pay.

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