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What to pour to match summer's big flavor foods

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Applewood-Smoked Spareribs
Thayer Allyson Gowdy

Applewood-Smoked Spareribs

Best beer: Uinta “Anniversary” Barley Wine. “At 10.4 percent, the alcohol cuts through the rub, then the malt bellies up to the meat inside, balancing the spice with some sweetness.”

Best wine: Nickel & Nickel 2008 Ponzo Vineyard Zinfandel (Russian River Valley; $53). “The lush blackberries, smoke, and pepper of the Zin are like liquid barbecue sauce.”

Recipe:  Applewood-Smoked Spareribs


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