Boeger Hangtown Red El Dorado Red Wine Lot 49
This wine’s label is quite descriptive, recalling the days when Placerville was called old Hangtown and the Wild West reigned supreme. The label claims the wine captures that spirit, but we’ll let my taste buds decide whether or not it deserves the noose.
The coloring is dusky red, closer to brown I’d say, and it appears unfiltered and thin. Minimal legs are present. Fruitcake notes of dense molasses and bursts of apricot, plum, and spiced bread dominate its aroma.
It’s much tastier than I expected based on appearances. The fruitcake notion holds up, though it’s closer to moist, spongy gingerbread with vanilla glaze and a lot of plum and candied cherry. It’s a pleasant, enjoyable wine, though it’s not quite as smooth as I’d like. Interestingly, I went to this winery when I was in Placerville last fall, but I didn’t realize the Hangtown was from Boeger until researching for other bloggers’ thoughts on the wine. It’s a great place to visit, so check it out sometime.
Other Blogger’s Thoughts:
Lots of favorable mentions of this wine, but no complete reviews, per se.
Reviewed 28 Jan 14.
This was my second visit to Ribs ‘N Things, and I was as impressed by this soul food and barbecue joint as I was the first time. That first time, we were waited on for dinner in their modest dining room decorated with jazz paintings.
The dining room is roped off sometimes, but they are happy to seat you whether or not it looks unavailable. Service was lacking when we ate in, but that’s because this is a small, family-owned operation and chances are the person taking your order is also the one who’s going to cook it for you.
Both my husband and I were starving and had our own helpings of the steak tips dinner.
That was a giant mound of steak swimming in a luscious barbecue sauce that held plenty of spice and enough tang to make it unique. It was just what we’d both been wanting. And boy did Ribs ‘N Things satisfy again the next time I had a craving, this time for fried chicken. The chef/cashier made sure I knew he’d cook the fried chicken fresh so it would take a good 10 to 15 minutes, which I didn’t mind one bit. I minded even less after I took it home.
World, that was some amazing fried chicken. Just this side of too salty, so my taste buds craved that next bite of the rich, red, fried coating and moist chicken. The leg disappeared within seconds of my opening the container. There’s a healthy dose of pepper in the coating that contributes to its savory siren’s call.
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