I’m a creature of habit. I like what I like, and it’s hard to get me out of my comfort zone a lot of the time. But every now and then, I see a video or read a recipe that inspires me to divert from my usual routine.
A Peach of a Meal
Such was the case when I saw a video about mouthwatering St. Louis peach-rub ribs. It looked incredible, so I had to dedicate a cook to it one fine Sunday afternoon.
As always, I trimmed the two rib racks I bought, then hit them with Heath Riles’ Peach Rub and Honey Chipotle Rub. About a half-and-half mix.
After the smoker came up to 275 degrees, the ribs went on.
After about an hour, and about ever 20 minutes, I sprayed the ribs with an apple cider/apple juice spritz. When the ribs had been on for about a total of two hours, I wrapped them in foil, along with Heath Riles’ Butter Bath & Wrap for extra moisture and tenderness.
After almost another hour, I opened the foil and saw what I was looking for – good color and the bones receding from the meat. I knew these ribs were at the right tenderness. I doused them with a sugar-free sauce and put them back on the smoker for another 20 minutes to let the sauce glaze.
After that, they came off the rack and rested on my counter for about 20 minutes. I sliced them up and dug in. Sweet, tender, and fruity pork ribs… an absolute treat, and something that made me grateful I was got out of my comfort zone.
The Wine: 2020 Bodega Bouza Albarino
A light meat with fruity and sweet elements doesn’t call for a Pinot Noir. I needed something lighter with a fruity nature that would partner well.
I can’t remember where I found this 2020 Bodega Bouza Albarino, but I’m glad it made its way onto my wine rack.
The color on it was yellow with a little bit of green tint to it. The aroma was very citrusy, like a tangerine or nectarine. On the palate there was a great texture with more citrus and melon elements. It was probably as an ideal match as I could have wanted.
Now, we usually associate Albarino with Spain, but this one hails from the Montevideo region of Uruguay.
Wine-Searcher.com describes the region this way:
As in every Uruguayan wine region, Tannat is the dominant vine variety planted here, but a number of other varieties are used, typically the international varieties of French origin. White wines are based on Pinot Blanc, Chenin Blanc, Sauvignon Blanc and Chardonnay, with Albariño beginning to gain a foothold, while red wine grape varieties other than Tannat include Syrah, Cabernet Franc and Merlot.
The mild climate here is comparable to that of Bordeaux (although perhaps a little warmer), as is the topography. The relief rises gently from the shore to a maximum of about 75m (250ft) just south of Las Piedras, the next town south of the Uruguayan wine epicenter between Progreso and Juanicó.
The winery itself was constructed in 1942, but the Bodega Bouza label was established in 2000. Since then, it’s produced some high-quality wines that are affordable to suit a wine drinker’s palate and wallet.
Today, the company have acquired multiple estate-owned vineyards within the Montevideo and Violetas subregions of Canelones. The most recent of which was an estate in Canelón Chico that is planted to Merlot, Tannat, Semillon and Cabernet Franc.
Bodega Bouza produce an extensive portfolio of wines encompassing many different styles. The flagship wine is the Monte Vide Eu, a blend of Tempranillo, Merlot and Tannat. The later variety features heavily throughout the portfolio as both a monovarietal wine and in seperate blends with Merlot and Tempranillo. Other notable wines include the Cocó, a full-bodied blend of Albariño and Chardonnay produced in homage to Juan Bouza’s mother.
When I was in the mood for succulent ribs, this style was a great match for this wine and a warm spring day.
Cheers!