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With Summer coming here is an idea for some great ribs. This recipe called for Zinfandel but we substituted our Chevalier which gave a little bit more sweetness to the marinade. If you like a lot of flavor but not necessarily a lot of heat this is a possibility. I like the bit of a citrus note from the orange zest. The recipe is at: http://www.finecooking.com/recipes/red-wine-braised-short-ribs.aspx

For wine pairings the Duke, a Cabernet Franc based wine works if you prefer a dry wine. The Chevalier, a Chambourcin, worked really well because of the allspice, cloves as well as the orange zest and other spices that the recipe called for. The sweetness of the wine is toned down by the sweet and savory/pungent flavor of the different spices

Maybe this is the recipe to surprise dad with this Sunday.

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