We enjoyed a Napa Rose (2005 Allison by Steltzner Vineyards) this evening with ribs and potato salad. Ambrosial. The wine was thick but dry (relatively speaking) with lots of notes of fresh strawberries and raspberries, with peach and vanilla underneath. Nicole noted the color as "strawberry juice." Great with ribs BBQ-ed on the grill. Below is the sauce I engineered to go with the wine if one is interested.
Apple cider vinegar
BBQ sauce (just a bit to add thickness, and go with the basic model)
Bourbon
Fresh Rosemary and Thyme (no Parsley and Sage)
Cumin
Onion Powder
Paprika
Curry Powder
Worcestershire Sauce
Ginger flavored Soy Sauce
Frank's Red Hot
Simmer the above for a while, then put in a blender with Frozen Raspberries. Return to heat and continue simmering while ribs are cooking, apply twice to each side during the last 15 minutes of grilling (consult google for instructions on ribs on the grill if you need to).
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