No sauce, just properly rubbed and smoked ribs, wings and maybe pulled pork. Out of town friends arrive sunday in time to watch Chiefs game on SNF. Will have a beer/IPA option too.
Oh, and I don’t want to shop anywhere other than my cellar, which is full of mosel (old, young and in-between), Huet (mostly - but not only - demi secs and many vintages), chablis and rhys chardonnay (and the carricante) red burgs, and a little Italian.
TIA.
I find that dry rub bbq is pretty versatile in terms of pairing. I just had a huge bbq and paired smoked ribs and beef with 2008 Vina Ardanza, 2013 EMH Black Cat, 2018 Vice Versa Platt Pinot and 2016 Grand Puy Lacoste. My seasoning is not “heavy” and not too peppery. I think the Vice Versa was best with the pork and all 3 others were great for both the beef and pork. Didnt serve any whites
Spatlese is great with pork and spice.
Italian’s are always a good choice for many food pairings.
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I like acid to cut through the fattiness. Aglianico is another good choice or Jura reds.
Any of the Italians Primitivo? Zin goes well with BBQ.
Zinfandel is king with BBQ - The spicier the sauce, the bigger the Zin -
there is a magickal beverage called Beer, that does even better!
Priorat or St. Joseph.
Zin, for sure
Or italian, I like the No sauce.
Easy. Zin every time
Yes. I learned that my guests - like me - only drink IPAs so I have some RAR Nanticoke Nectar and Sloop Juice Bomb chilling. But want to be to offer wine too.
No zins in my cellar
No Priorat or St. Joseph in my cellar, either. But two of us are from St. Joseph!
Don’t hate me but I like sparkling rose’ with BBQ (when beer isn’t available). It’s a NC thing.
Roederer rose 2012?
Probably not going that route. If they want bubbles, I have beer and my favorite beverage, Gerolsteiner.
Pig and Riesling are made for each other. I’ve had great success with smoked pork and the sweetness range from dry Austrians to Mosel, Pfalz, and Nahe Ausleses. I prefer Austrians and German Kabinetts with BBQ. On the red side, smokey Northern Rhône Syrah tends to be my favorite.
My go-to BBQ wine is dry (still) rose. Enough acidity to cut the fat, enough fruit to play with the spices but still lets the BBQ do its thing.
I’ve not tried sparkling, but yeah on rose with smoked pork Carolina style, I make my smoked pulled pork with an eastern Carolina spicy vinegar sauce with a rub of coarse red and black pepper, coarse salt. Sometimes twist the rub up a bit, and sauce is always optional, but I find the flavors play well together. I like dry rhone rose.