Pairing w/ BBQ
- ocpitmaster Dec 4, 2012 11:10 AM
As a wine novice (hopefully beginning a very long journey thru the grapes) and after reading the Pairing with Pork thread.............I am a fanatic BBQ/smoker: Chicken, Pork, Ribs & Brisket, all smoked primarily with sweet woods (cherry/apple), occasionally hickory/mesquite. Tend toward a Carolina-style vinegar-based sauce & sweet/savory rubs.
Would like to begin to move away from traditional beer/bourbon drinks, looking for suggestions.
As always, thanks for the constructive ideas.
"Tend toward a Carolina-style vinegar-based sauce & sweet/savory rubs."
My personal taste does not agree with dry red wines and BBQ with sweet or vinegary sauces/rubs. I don't think it works and will show the wine in the worst light.
Course, then again, IMO dry red wine with chocolate is an abomination.
Wine with smoked meats can work very well.
You don't like beer or bourbon drinks with BBQ? You note you are not even particularly a wine drinker - fine wine does not have to be a suitable match for everything.
All that said, why don't you try drinking some wine you like with BBQ and see how it turns out?
Thanks for the reply
I agree, the dry reds have been a bit harsh with the Q.
It's not that I don't enjoyed the suds & occasional bourbon; just exploring new idea, hoping to pair with a new found enjoyment of wine.
Do appreciate the comment to drink what I like; still trying to find ny 'palate' so to speak
Riesling. Spatlese or riper. Just did that recently with some rubbed and smoked pork shoulder with a Carolina-type sauce. Worked out well. For reds, I agree with the zinfandel rec, as long as the wine isn't too alcoholic and the food too spicy hot. You might also like a California Syrah, California Petit Sirah, or Australian Shiraz. Those can handle bold flavors.
You're in luck. I, like you, have a large well used smoker and am also a big cork dork with a wine cellar that I've maintained for well over 20 years. I too sometimes do a mustard based vinegar sauce and other spicy/sweet rubs that can be challenging to pair with wine. I agree that Zin is great BBQ wine. I also think a good Sangiovese or Tempranillo works with BBQ. But believe it or not my absolute favorite BBQ wine is a good dry Rose served very cold (on a hot day I'm not averse to an ice cube or two). A Bandol or good Rhone driven rose are hard to beat in my opinion. Though recently I had a Roxy Ann Tempranillo rose that rocked it with a smoked pork shoulder. Unfortunately only 60 cases were made, but there are others like Gundlach Bundschu that make a good Tempranillo rose. Terry Hoage Cellars currently makes my go to Granache driven Rose for BBQ right now, called Bam Bam.
I too like to experiment with all kinds of wood. I don't like Mesquite very much and find a little Hickory goes a long way. I probably like fruit woods the best. I have a plum and nectarine tree I chopped down last year that I really like the flavors from, but my favorite is our local Manzanita wood. It was the traditional wood used by the Native Americans in our area for smoking and provides a nice mild sweet smoke flavor. It burns longer and hotter than just about anything else. A friend of mine just sent me some Arkansas Hickan (Hickory Pecan hybrid) from his Father's farm that is really very good. I highly recommend it if you can ever find.
Agree about mesquite as a BBQ wood---it is a direct grilling wood that burns very hot, but has little smoke flavor. Agree on your red wine suggestions, I would add Dolcetto and Beaujolais, also served quite cool (dare I call it cold?). I'm not a rose drinker except Champagne, but I can see how it would work. Good suggestions.
For Carolina-style vinegar-based sauce & sweet/savory rubs I'd consider a halbtrocken Riesling. The wine will have its sugar (it's a sweeter wine) balanced by acidity; but it will register well on the palate again considering the saucing.