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| Wine of the Week: 2010 Ridge Paso Robles Zinfandel Los Angeles Times I'd drink it with barbecued ribs, steak frites, a traditional tafelspitz (boiled beef) or brasato al Barolo (in this case, al Zinfandel). But if you were making a root vegetable pie or some other rustic vegetable main course, it would work too. Region ... See all stories on this topic » |
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