Wines with BBQ...

WINE TALK
1

Interesting article- I have never tried Pinot with BBQ

2

Give it a go, you’ll be happy. Buddy of mine started drinking Burgs with BBQ years ago and got me hooked.

3

champagne with everything

4

Barbecue is a big category and includes everything from beef brisket and pulled pork to seafood. And every sauce is a different flavor profile from hot to sweet, to vinegary to mustard. All need different wines. I like Pinot and will drink it with almost anything but North and South Carolina BBQ kill it and need big bold wines.

5

To me, having been raised east of Texas, BBQ means pulled pork, and for that version with a runny, hot vinegar sauce, my favorite wine is Rose. Drier the better, usually made from Rhone varieties.

6

Memorial Day were these (plus a '14 Bedrock rosé that wound up in the trash before the pic was taken)…

With this…

It all worked out alright.

7

Depends upon sauce, but I dig Rose, Mourvedre and Grenache with most BBQ meats . . .

8

When Backroad Bob visited last year we did some Burgs from the 90s with Scott’s BBQ (Hemmingway SC). The pairing was fabulous but we did go easy on the sauce, vinegar based with a bit if a kick.
BTW, Scott’s BBQ is worth a road trip.

9

I’m with you there, Chris [snort.gif]

10

I agree with most of the article. For me it more about the sauce and what sides. We drink I lot of PN and usually pair bbq with roasted veggies which works very well. For steaks we usually just do salt n pepper. Now for tri-tip we have a few house marinades. Local line caught salmon is the best chice right now while its in season. The more animal fat on the plate the bigger wines we usually choose which is why I love PN so much as its made in so many styles, from bubbles to vin gris, to AFWE to new world big n rich with loads of oak.

11

I prefer off dry wines with BBQ. The sweetness of the wine brings out the sweetness of the pork.

12

I’m going with a pinot with a half-smoked pork rib roast tonight. I think I’ll drink Sojourn. I will report back.

13

Why not a Rose, Jay?!? :astonished: :astonished: :astonished:

14

Just this morning I picked up some Bodega Bay salmon at the farmer’s market here in Calistoga. I have some Deutz Brut Rose left from last night to start while out on the porch, then I will probably slide into a Pinot. I should figure out which one and I should pull that now. Although I like the flavors of “barbecue,” I find my palate is too sensitive to sort out the wine from the bolder flavors. So my food will be simple, or if I go with some food preparation that is bolder, I will just enjoy my wine first.

15

Just because you make a Mourvedre Rose! That’s against my religion. Clearly a violation of the 11th commandment - thou shalt not despoil thy mouth with white zinfandel or any other false god derived therefrom.

16

In the running and “up” for tonight are Mr. Kurtzman’s 2013 Bien Nacido and a 2012 Seven of Hearts Armstrong, complete with a notation on the back label: “prepare to be annoyed.”

17

I like my bbq with just dry spice rub, no sauce

I think a dry reisling or chard goes best

18

Funny, but every time I see that quotation, I get a smile on my face.
Here’s to you Bob. [cheers.gif]

19

Smoked pork roast on a bed of creamed caramelized onions and blue cheese, with a 2013 Sojourn Gap’s Crown. 45 minute decant. Needed at least another 30 minutes and still tight.

20

Keep those opinions caramelized. It’s the best way to enjoy them.