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Wine that goes with brisket

dana92Y Mar 30, 2007 11:39 AM

I'm thinking bordeaux? Any other ideas?



  1. s
    sophizgood Dec 24, 2011 07:54 PM

    We're pairing a Sangiovese with a smoked brisket tomorrow.

    1. ibstatguy Apr 5, 2007 06:03 PM

      bordeaux would not be my choice and I'd second the Gigondas (les pallieres being a favorite) or the zins

      1. r
        renov8r Apr 4, 2007 09:35 AM

        How is the brisket prepared? Passover like a Eastern European yenta in the kitchen? Nouveau-kosher with lots of herbs?

        Slow smoked ala Texas?

        Argentinian style with a chimichurri sauce?

        Mmmm I gotta head the to butcher, I am getting hungry...

        3 Replies
        1. re: renov8r
          bobbyboi Apr 5, 2007 10:40 AM

          Yes, sauce is important. Mmmm.... Chimichurri :) Where's the Malbec!

          1. re: bobbyboi
            dlpens Apr 5, 2007 02:46 PM

            I second third and fourth the Zin with most briskets. But as has been pointed out, not all briskets are made the same. Rhone would also be one of my favorites but I don't buy French wines anymore.

            1. re: dlpens
              sophizgood Dec 22, 2011 08:53 PM

              I totally agree with a Rhone Syrah but maybe a Cali or Texan Syrah would be good. Or an Aussie Shiraz.

        2. CindyJ Apr 4, 2007 09:06 AM

          It really does depend on your braising liquid. I make mine with beer and chili sauce, so beer is often my beverage of choice. But a Rhone or a Syrah also seem to go well.

          1. Megiac Apr 1, 2007 01:00 PM

            I would like it with an earthy Rhone wine, like a Gigondas.

            1. Bill Hunt Mar 30, 2007 08:05 PM

              Depending on exactly how it is done, I'd lean to a Côte-Rôtie, or an Hermitage to accompany the “smoke,” that would be in MY brisket. Next choice would be a Zin.


              1. w
                whiner Mar 30, 2007 06:56 PM

                Yup yup. Forgot about Zin. Deffinitely a good choice.

                1. Midlife Mar 30, 2007 06:28 PM

                  In my experience wine pairing can be as much about the sauce and spices used in cooking/serving as it can be about the 'meat' itself. I'd think that lots of medium to full-bodied reds would work with brisket depending on how it's made. If there's a tomato-y componenet you'll probably want something a little more acidic. If it's a spicy-ish dish you could go as far as ZInfandel I'd think.

                  1. w
                    whiner Mar 30, 2007 06:10 PM

                    Barolo, Barbaresco, Barbera, Brunello, CdP (in a non-stinky style), Toro, Rioja, Priorat, Cab Franc from just about anywhere.

                    3 Replies
                    1. re: whiner
                      TonyO Mar 30, 2007 06:16 PM

                      Zinfandel. Any other questions ?? (just kidding)

                      1. re: TonyO
                        wally Mar 30, 2007 09:51 PM

                        Zinfandel is my choice.

                      2. re: whiner
                        frankiii Apr 1, 2007 01:28 PM

                        I am going to second Rioja, but do right and just grab some miller high life. I do not jest.

                      3. HPLsauce Mar 30, 2007 11:42 AM


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