bi!!

I'd take them both to the BBQ. Rancho Zabaco makes huge extracted
zinfandel that needs big food to stand up to. Dancing Bull is their
value brand priced at about $10 and I just tasted the '05 within the
month. It's big, oky and thick with a nice bit of spice.
Discalimer: I'm not a big fan of California zinfandel since the mid
90's when they started making them more like Port than table wine.

dalew

Agree with Bill, fine for grilling party -I'll save the rant on the
word BBQ for another time.
I find both to be ok for what they are, but not my favorite style.

bi!!

As the proud owner of a Bradley smoker I fully feel your pain
Dale......

vilco

LOL, I know, I know...
Also here in Italy there are many kinds of BBQ styles and BBQ meats, and
this one will be a typical emilian one: sausages, pork chops, lamb chops,
unsmoked bacon and veal shoulder chops. Probably the meat will be marinated
in red wine with garlic and rosemary, maybe some pepper also. Dressings will
be extra virgin olive oil, salt, pepper and the usual sauces you find in a
BBQ here around: mayo and dijon mustard, maybe some ketchup. Not that spicy,
but tasty.
--
Vilco
Think pink, drink rose'

bi!!

Here in the US major fights can break out regarding the best BBQ but
there's one thing we all agree on. BBQ is low and slow and grilling
is high and fast. That would be heat and cooking time respectively.
Enjoy the wine with whatever style your having!