What to have with BBQ? [Moved from Spirits and Wine boards]
[NOTE: Since this thread is covering a range of alcoholic beverages, we've moved it to the General Topics board, where food in general is discussed]
Well, I'm not sure if this is going to be the right board, because the board may depend on your answers, but here goes nothin'!
As some of you might know, my fiance and I are having our wedding reception on Oct. 1st. It started out as a really casual fare, and then me being me, I started getting carried away and planning too much. To make a long story short, we've decided to go back to our roots and have barbeque catered in. Originally, I had wanted to get a case of wine from British Columbia (where we are honeymooning) to serve with light appetizers and mostly desserts. But, now that we're doing barbeque, I'm not sure what to do. I would not mind at all drinking wine with the barbeque, but I understand that it's not really a traditional pairing, and I do want to make sure that people will drink whatever we have. I don't like beer, and I am afraid you'll say that that's the only great pairing. So, what do you suggest for the alcohol at the reception? (We're planning on water and cold apple cider for the non-alcoholic drinks.) Thanks for any help!
In texas the saying is pretty much "beer and BBQ." Nice cold brewskis, probably domestic as opposed to imported.
If the sauce is a little spicy, a good zin also works very well.
As far as mixed drinks, perhaps gin and tonic with a big squeeze of fresh lime juice. Or the old standby a good margarita made with fresh lime juice of course.
In additional to alcohol I would recommend pitcher of lemonade and sweet ice tea which are both great with BBQ. For those wishing to imbibe and provided you want hard alcohol the lemonade can easily made hard w/ the addition of vodka or rum which is also good with 'Q.
Another good punch idea is Rum Punch: you can use any kind of juices. There are thousand of recipes out there but I think going the pineapple/orange or lime would be best with BBQ. Add seltzer or soda, bitters and freshly grated nut mug. The key in keeping the punch fresh all day is to freeze rings of ice made of just the punch mixture. Use bundt pans or jello molds. For even more elaborate ice you can start by filling 1/4 the way w/ punch and then layer sliced oranges or lemons on top, freeze, then add another layer w/ fruit, freeze and the do a final layer w/ fruit. This looks really pretty and your punch won't get watered down. Have a bunch of these premade and then you can add to the punch as it melts.
Even thought you don't like beer I would have some on hand for those who think its a must.
Lastly for wine I second some big Reds, oaky Chards.
PS: I didn't realize you were getting married. Congrats and Best wishes!!
Thank you! We're actually eloping in August in BC and then having a reception when we get back, hence the casual party! I had thought of lemonade, but I just wasn't too sure about that in the fall... in the summertime I would for sure, but that's kind of why I decided on apple cider. I like the idea of adding nutmeg to the punch ideas... this might make it a little more fallish in my mind.
Barbeque pairs very well with big, bold, ripe red wines.
Think Barolo, Amarone, Australian Shiraz.
For granny-friendly white wines, go with something rich, oaky or even slightly sweet.
Consider Greco di Tufo, Pinot Gris, Gerwurtztraminer (especially if you can get Navarro).