It's Memorial Day weekend in a few days, and many people's thoughts turn to barbecue. For most, that means a switch to lemonade, beer, and maybe mint juleps if you're feeling saucy. But don't give up on wine just yet. As with so many things, pairing wine and food is a personal matter of taste, and barbecue is no exception.
Wines served with the big flavors of BBQ must be assertive. Reds should be big, well balanced, smooth and not over the top in alcohol. Look for lean fruity whites with bright steely flavors to cut through the rich and sometimes fatty flavors of BBQ. (From BBQ Smokehouse Bistro and Catering)
Match the intensity of flavor of a wine with the flavor of the food. Reds Go Better with Barbecue than Whites. Sweet Wine for Spicy Foods and a Tart Wine for Sweet Foods. (From About.com)
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