F.K. & the Ox-Tail & Ridge Geyserville

So there I was, at 6:30 yesterday morning, trimming the fat from four pounds of ox-tails. Why?

Because Benito, of the blog Benito's Wine Reviews, was coming over for lunch and to taste six vintages of Ridge Geyserville Zinfandel from 1989 back to 1984. What was I going to serve him? I mean, this is the guy who made osso buco in a hotel room and wrote abo…