Brisket Sandwiches and Zinfandel

Last night’s supper was the next to last meal from our brisket. I re-heated the remains of the brisket and Bill Ackerman’s buns, and served it out on our patio with bread & butter pickles, and Oaxacan Pasilla, Red Mud, & Willy Ray’s sauces.

This was enjoyed on a cooling evening with a 1999 Ravenswood Zinfandel Cooke Vineyard (Sonoma Valley) - dark ruby garnet in color; rich spicy, berry fruit in nose and flavors; reasonable acidity and good berries in the mid-palate; with a medium long berry fruit finish. It was nice, but not as rich as most Ridges.


Wow. That sounds fantastic!

Dick and Carollee eat well! Always… flirtysmile