Labor Day with our family sometimes begins local craft brews; such as not your NOT YOUR FATHERS ROOT BEER and you most defiantly can’t go wrong with good, cold beer in a tub of ice. My husband like me, are committed to being wine fans. Choosing the right wines isn’t as easy as you might think. Often times, he would say it’s totally about the meat, the technique, and the sauce! I happen to agree
There are many flavors you’ll come across while barbecuing: umami, smoky, salty char, and sometimes sweetness and savory. They’ll vary by which area you are eating the BBQ like in Texas barbecue, beef rules, either brisket or ribs, and is often served with a sweet, hot tomato-based sauce. The flavor is deeply smoky, the meat rich. On the other hand Southern-style like North Carolina pork barbecue, hang on on vinegar-based sauces and lighter spice rubs.
So for a stern wine-and-barbecue conversation, big, heavy, high-alcohol reds seem heavy with rich meat goes great with chilled rosé.
What you want for all types of barbecues are wines that rub the smoke and sauce off your tongue so you can take another fresh bite. So with dense, ingratiating brisket needs the difference and refreshment of acidity and bright fruitiness. We are great drinkers of Super Tuscan wine barbecue pairing. These big, heavy, high-alcohol reds seem ponderous with rich meat. We feel biased just thinking about the combo. Here are some tips on what to try instead:
- Rosé (“the beer of the wine world”) with barbecue. Me, too—and the fruitier the better, to hold its own with smoked meat.
- Syrah or some people call it Shiraz with your spicy chicken wings
- White wine with barbecue only if it’s grilled shrimp or chicken with citrus-y rubs can be delicious with tart, floral-scented vinho verde, we’d rather drink bubbly or a chilled rosé.
- Reds – Save big, bold, tannic, high-dollar reds, such as cabernet, for char-grilled steaks. The quick cooking doesn’t break down the meat’s fat the way hours in a barbecue pit do, but the wine’s tannin will do the trick.
- Forget oaky wines. The meat is already smoky enough, and a spicy sauce will make the wine’s oak character stand out even more.
- Keep your choices simple. Grilled foods and barbecue have so many intense flavors that wine nuances will be lost.
- Pulled pork and succulent ribs go very well with lively pinot noir and with other high acid, lighter reds or rosés that can be chilled.