After the tasting at Susan’s, we had some sprinkles while leaving, that got somewhat heavier as we headed north, but went away as we approached home. So we had dinner out on our patio watching the clouds and the sun creeping up the mountains. Tonight’s dinner was a few slices of brisket from Willy Ray’s BBQ in Texas. They were good with three sauces: our favorite, Oaxacan Pasilla, Willy Ray’s, and Red Mud. Veggie was organic sweet corn with butter, coarse sea salt, & freshly ground black pepper, The brisket wasn’t as good as the Wagyu brisket we got through David Rosengarten, but was a whole lot better than the brisket we got from New Braunfels Smokehouse. It was very close to the briskets we used to get from Pecos Bill’s BBQ in Glendale CA, and from Bill Huckaby at his home in Torrance CA.
Wine with the BBQ was a 1999 Ridge Mazzoni Home Ranch (50% Zin, 32% Carignane, 18% Petite Sirah). It had the right balance of fruit, structure, and acidity to pair with the BBQ. It also had a medium long fruity finish.
Then for dessert, while watching several episodes of Burn Notice (via TiVo), we had a 1977 Kopke Colheita Port with TJ’s Belgian Chocolates. The Kopke was a bit lighter than the Virtuoso or a vintage Port, but was still very enjoyable with the chocolate.
Another lovely Santa Fe evening.
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