Tonight’s dinner was the last of the ribs from our Xmas dinner, taken from the freezer this morning, covered with Oaxacan Pasilla BBQ Sauce, and heated for two hours this afternoon at 250F. When ready, after our tasting at Susan’s, they were served with more Pasilla Sauce, Onion Rings, and an amazing 1982 Grgich Hills Alexander Valley Zinfandel - dark garnet in color with a little sediment; rich tertiary berry fruit with spice and leather; nice mid-palate with adequate acidity, fully resolved tannins, and rich berry fruit; and a medium long berry fruit finish. It was very enjoyable with the ribs and pasilla sauce, with a nice fire in the fireplace, and Telemann’s ‘la Changeante’ playing in the background.
Then for dessert we had a 375ml bottle of 2001 Ch. Coutet Barsac - cork barely colored; dark yellow gold in color; rich spicy white & yellow fruits in nose and flavors; balanced mid-palate with adequate acidity and great fruit; and a long complex fruit finish. It was quite good with the remains of Morbier, Fourme d’Ambert, and Affinois goat Brie. It was another delightful evening.