Wine and Food Pairing ¦ Learn how to match wine and Food.
The smoke of a perfectly charred meat wafting in bright Saturday morning or a crisp starry evening – if you may – need only two other things to be declared an undeniable success: the sound of good company, with the distinct buzz of enthusiastic conversation and the bursts of laughter to punctuate them; and, the delicate chinks of glasses filled to the brim with appropriate wine. Of course, some of you may be partial to beer. Yes, I am looking at you, Mr. German. But, one has to admit; there are wine choices that are undeniably good when paired with barbecued meat.
A bottle of dry rosé like 2012 Frog’s Leap La Grenouille is perfect for pulled pork barbecue. It is unapologetically fruity, which complements the essence of the meat, the juiciness and its smoky flavor. Visit one of the Carolinas’ more popular bar, grill and barbecue joints such as Sweatman’s with its slightly sour recipes and bring this bottle with you. I assure you, it would be a gastronomic experience to remember.
Barbecued Pork Ribs and a respectable Syrah is a match made in heaven. In my opinion, this BBQ is king, and I need something with an equal amount of grit and boldness to put up with it. The 2009 Cambria Tepusquet Syrah has that kind of character. Flavor, juice, texture, contrast – you’ll find them in abundance here.
For a juicy, flavorful and fantastically smoked sausage, go with the 2010 Bogle Old Vine Zinfandel and you will never go wrong. There is some chemistry between the meat’s components and this American “vine and wine”. Perhaps it has something about the alcohol content, which blends quite well with sausages especially those that are spicy. It will impress particularly those who are more adventurous.
I should not like to say that Cabernet is cited here on account of its availability. See, you can find this wine in all supermarkets probably a stone’s throw away from the cold section. But pick this up (say, a 2009 Cameron Hughes Lot 249 Alexander Valley Meritage) if you opted to do a beef brisket barbecue. This is a tried and tested pairing: red wine + red meat. Auguste Escoffier would be pleased.
So if the weather is not too bad this weekend, maybe we will be able to enjoy the very last BBQ of the year.. And we will know what to drink!