BBQ

LABOR DAY – WHAT WINE TO SERVE WITH YOUR BBQ

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

.  bbq-wine

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.

bbq

So for a stern wine-and-barbecue conversation, big, heavy, high-alcohol reds seem heavy with rich meat goes great with chilled rosé.

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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.
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Corazon Expressions Tequila: Perfect for Cinco de Mayo

With Cinco de Mayo fast approaching, plans for the perfect barbeque may be derailed by a simple question: what drinks should I serve?  Of course, beer is a must, but what else?  Bourbon is a perfect choice.  But what if you’re serving more Mexican fair to go along with the celebration?  Tequila would be more appropriate.  Now, there’s a way to do both.

Corozan’s Expressions Tequilas.  Three impressive tequilas barrel-aged in ex-bourbon barrels, from esteemed distillers Buffalo Trace, George T. Stagg, and Sazerac Rye, and a special Artisanal Blanco as their bases.  Each bourbon imparts complex flavors to the tequila, turning an already noteworthy drink into something truly remarkable.

corazonblanco__03939.1411552429.1280.1280Corazon Artisanal Edition Blanco Tequila is tequila in its purest form: un-aged and crystal clear.  Powerful agave scents lead the nose towards more subtle citrus and spice notes.  But on the tongue it is more subdued, with more agave and touches of vanilla and spice.  Not overly harsh, the mid-palate brings out some warmer spice and depth, without becoming harsh.  The finish is soft and smooth, ending with clean and refreshing agave flavor.

t7736517hz_1Corazon Buffalo Trace Reposado Tequila starts off life as Artisanal Blanco before aging in ex-Buffalo Trace barrels for ten and a half months.  This short ageing period is only enough to impart a pale-gold hue, but it more than makes up for this in flavor.  Buffalo Trace, a complex and powerful whiskey, is first apparent in the nose, where heavy oak and spice leads before giving way to the tequila’s natural agave.  But on the tongue, the oak is balanced well by the bourbon and tequila’s spice, which intermingle in delightful ways.  It expands during the mid-palate, without becoming overpowering, into bourbon notes of caramel and vanilla.  The tequilla ends superbly with the clean agave flavors balanced by the bourbon’s sweetness in a long and lingering finish.

corazongeorge__80973.1411553515.1280.1280Corazon George T. Stagg Anejo is aged for a longer 22 months, but is only marginally darker than the Buffalo Trace.  The tequila opens with a simple nose, primarily oak with hints of citrus and caramel.  But this is not a tequila for sniffing; it is for drinking.  The agave is balanced well by more caramel, expanding nicely into oak and bourbon sweetness.  It ends cleanly, but richly, far closer to a bourbon than a tequila.

img_794_1Corazon Sazerac Rye Anejo is the darkest of the three (but still very pale), aged for 24 months.  It opens with oak again, but is tempered by curious fruit and butterscotch notes.  It’s higher alcohol content creates more classic tequila spice and heat, with agave holding its own against caramel and subtle citrus.  Though it burns noticeably initially, the finish cools substantially into lasting caramel sweetness.

Whether you enjoy tequila, bourbon, or both, there is something special in each of these fine tequilas.  Feliz Cinco de Mayo!