Thursday, May 24, 2012

Barbecue and Wine Pairing


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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2 comments:

  1. I'm a bit surprised by your general recommendations of wine with BBQ:
    Reds should be big, well balanced, smooth and not over the top in alcohol. Look for lean fruity whites with bright steely flavors …
    Why no mention of the most-needed attribute – palate-cleansing acids?
    Why also shouldn't reds be equally fruit-forward as with whites? They should have restricted tannins to minimize the clashing of bitter tannins with charred, bbq sauced fatty meats. Put the high-end Cabs in the cellar for the summer.
    Finally, why not trumpet the high flavor profiles of many of the dry rosé wines? The great majority of these rosé wines are easily matched with a wide variety of summer grilling foods, whether fish or fowl or game.

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    Replies
    1. Great points Bob, all a great addition to the possiblities of bbq and wine pairings. I'm a big fan of rosés and it was definitely an oversight to leave them out.

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