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Rich, sweet and succulent sticky-ribs – be they drenched in a classic barbecue sauce or Asian-style honey-based one – represent a tricky customer. That said, there are wines that will certainly enhance this indulgence. The two key considerations are acidity and ripeness or sweetness; to cut through the fatty meat and to match the sweetness of the dish (otherwise the whole will seem bitter and flabby). Off-dry, creamy sparkling shiraz would be a very interesting partner, as would it’s still incarnation but pick a bolder style, rather than one of restraint and elegance as the subtle black fruits and spices might simply be lost to the power of ribs.