What’s the best food for pinot noir? We recommend Rendezvous Ribs with Lemon Brown Sugar sauce. Both are from Steven Raichlen’s opus Raichlen on Ribs, Ribs, Outrageous Ribs.
Steven is the author of many books about barbecue. His best-known, The Barbecue Bible, explores barbecue around the world. Many of his recipes can be found on his website BarbecueBible.com.
Tony Lima has been a California wine fan since arriving in California from the east coast in 1974. He's lived the growth and expansion of the West Coast industry first hand. He's seen the fickle California Wine consumer fads pop up and burst... the craze for Zinfandel, then oaky Chardonnay, then Merlot, now Pinot Noir. On behalf of fellow Californian oenophiles, he hunts for great pinot noir and great values in pinot noir all along the West Coast. His day job is Professor of Economics at California State University located in Hayward. His undergrad degree in chemical engineering (MIT) and his MBA (Harvard) and Ph.D. Economics (Stanford) are the root of his interest in the Business of Wine. He is a card-carrying member of the AAWE - American Association of Wine Economists.
