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Joined: 3/16/2008
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Lori and I first tasted the 2009 Concannon Vineyard Crimson & Clover last summer at a Petite Sirah tasting event. We really like it then -- a blend primarily of Petite Sirah, with Cabernet Sauvignon, Syrah and Zinfandel -- and we liked it again recently when paired with pork spare ribs. The grapes for this wine all come from the Livermore Valley. This is our home area, as we live only about 15 minutes drive from Concannon, and have been tasting their wines for the 20+ years we've lived here.
This wine was created as a tribute to Jim Concannon, the father of America's first Petite Sirah, by his son John, who is the 4th generation vintner in the Concannon family. It was originally presented to Jim on the occasion of his 80th birthday. It's also one of the Concannon "Conservancy" wines, wines developed to help protect vineyard land from urban development.
We cooked the ribs with our L & L’s Plum BBQ Sauce, which can be found on the ViciVino.com Food/Wine Pairing page. The BBQ sauce has some really nice plum flavors, and also has a bit of a kick to it. The wine has some great Petite Sirah flavors, without being too big and tannic, almost bringing a bit of sweetness to complement the sweetness in the BBQ sauce. Enough acid in it as well to help wash out the mouth from the pork fat after each bite.
Well, as you might expect, there were no ribs left, no wine left after that meal. We just kept going. This is not a wine that you're going to want to lay down for years. It's a very nice wine right now, and as we're coming up on BBQ season again, this would be a good match.
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