From the article: Wine and BBQ
A lot of attention has been paid in recent years to the pairing of wine with grilled and smoked foods. Everything from Burgers to Pulled Pork is being matched up with wines. Unfortunately, many of the people doing these recommendations don't know the first thing about BBQ, but I know you do, so share your pairings for all to see. This way we can put together a great list of the best wines for all our favorite cookout foods. Share your Pairings
Grilled Rosemary Chicken & Nero d' Avola
- My wife and i had the pleasure of attending a wine piaring gourmet multi course meal several months ago. We enjoyed it a great deal. Since then we have done a few of our own at our house. With advice from friends and several pairing guides we have put together some very tasty combos. we tried a match the other night that was i think the best so far. I grilled up a rosemary chicken that I have been making for years and is one of the few recipes I feel I have truly mastered. We paired it with a Nero d' Avola from Sicily. It was fantastic. Our four geust agreed whole heartedly! All things considered and although I do agree with the gentlemans' comment about "drink what you enjoy" we've also found eating what you enjoy greatly or prepair very well and then finding a good match for it is a sure way to enjoy a great pairing.
- —Guest Pairing Pleasure
BBQ Wine Pairing
- Wine with BBQ is a staple around the Temecula Valley, especially at Falkner Winery. On Sundays and special holidays like the Fourth of July (which just happens to be the anniversay of the pairing of owners and winery) a sangria wine (either white or red) are paired with BBQ ribs, grilled chicken, burgers and occasionally sausages. The wines do not necessarily have to be any particular varietal, but I have found that a full bodied Zinfandel, Cabernet Sauvignon or Syrah pair remarkably with sauced up ribs, brisket, and a smoked tri-tip. Don't forget the side dishes also need to be able to compete with the wines and the smoked meats. I particularly like to roast potatoes and onions on the pellet grill with the meat as it is smoked. The only rule is "don't get into a rut". Low and slow is best, but variation and variety are the spices of life.
- for a naked bbqd steak, a shiraz is a1. for bbqd naked chicken breast a gewurtztaminer has adds a nice balance. by naked i mean herbs and spices and maybe a light mop, but no heavy thick bbq sauces.
- —Guest don a hochstein
- Lightly chilled, and secco, -- dry -- rather than Amabile, which is sweet. Probably Lambrusco di Sorbara. This for grilled chicken, pork and such. With steaks Chianti or a Nebbiolo, and with spicier sweeter bbq I might go with sweet Lambruso (amabile), especially lambrusco grasparossa
- —Guest Nacheroo
Rule #1: Drink The Wines That You Enjoy!
- My wife and I have been in the gourmet food business since 1993 offering a wide range of gourmet foods through our website www.epicureanfoods.com. Before starting our business, I was in the fine wine business, so I have been fortunate to have direct experience earning my living with both fine foods and fine wines. I would wholeheartedly agree with many of the points made in the article. However, the points made about "drink wines that you enjoy" is especially relevant. Wines are meant to be drunk and enjoyed. It is unfortunate that for some people, wines are a source of fear and uncertainty. Granted, there are certain characteristics of certain wines that make them highly desirable. However, if you don't personally enjoy those characteristics, that is completely fine too! While there are some very broad "guidelines" that you can follow, you should generally drink what you enjoy. Always be open to new taste experiences. Life is too short to drink poor wine!
- —Guest Greg Sprout