just a basic pot roast braised in Zinfandel (in honor of FM and the Zin thread) and espresso with cinnamon, clove, bay, dried chili and lots of whole garlic cloves.
We’re starting with 08 Carlisle Gold Mine Ranch Zin but I want to add a different red for contrast.
Old-style Copain Syrah? Modern CdP? Languedoc-Roussillon?
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Valpolicella Ripasso
Nebbiolo or Tempranillo
Pax Keltie
we actually did 09 Copain Baker (ALMOST a Pobega since I just got it on Monday). Even young it was fabulous.