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Lawrence Leichtman[_1_] Lawrence Leichtman[_1_] is offline
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Default TN: This week's wines

In article >,
Ed Rasimus > wrote:

> On Thu, 17 Aug 2006 14:06:23 -0400, Mark Lipton >
> wrote:
>
> >Ed Rasimus wrote:
> >
> >> Now we're talking!! Vacqueyras would stand up to the BBQ pork (dry or
> >> wet style??) Certainly not the Brachetto.

> >
> >This was a dry-rubbed prep. I'm a big fan of Memphis-style BBQ, though
> >I won't turn up my nose at KC, Carolina or Texas-style BBQ, either.

>
> Since we introduced Spain with the Paella and now BBQ, I hope I can be
> forgiven for a bit of thread wandering here.
>
> You triggered a flock of great memories from my years in Madrid. There
> was a wonderful place on the Alcala de Henares highway into Madrid
> from Torrejon, right about at the Barajas airport cut-off that had
> wonderful dry rubbed ribs.
>
> Being a Chicago boy from the N. side of town, I'd not had much
> exposure to various BBQ styles in my gray-meat and tan vegetables
> white-bread upbringing. I'd had the drenched in reddish syruppy style
> which was definitely a take-it-or-leave it experience.
>
> The Madrid place was popular with both Spanish and military folks from
> the air base. A big plate of the dry ribs with just a small saucer of
> vinegar-based dipping sauce and a crisp, cold ensalada mixta with a
> pitcher of icy sangria was as close to heaven as you could get. That
> was also the first time I tasted Punche Caballero, AKA "The Silver
> Bullet"--a Spanish liqueur that I don't think is exported.
>
> A few years after I left Spain, the place was targeted by ETA and
> AFAIK, destroyed by a bomb.
>
> (Which reminds me that it was only a couple of weeks after I left
> USAF/Europe Headquarters that the Red Army Faction blew up a bomb in
> the entryway that I used daily...suppose this indicates someone was
> out to get me???)
>
>
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> www.thunderchief.org
> www.thundertales.blogspot.com


With Carolina/Virginia Barbecue that tends toward the vinegar end Pinot
Noir actually goes well though I've run the gamut from Syrahs to Zinds
and Beujolais.