Posted on July 30, 2015
Who says beer is the cookout beverage of choice? Pair these classic barbecue dishes with great wines that will leave you saying “beer who?”
Barbecue is savory and protein-rich by nature, but nothing like a slab of ribs. The best ribs are fatty and tender, but still firm. People like to brag that meat falls off the bone, but that’s actually a bit overcooked. The best wine pair with BBQ ribs is a robust Syrah. Syrah is a red wine that has a tart, fruity profile full mixed with other savory notes like olive, pepper, smoke, and herbs.
Sausages famously have a bit of a kick to them - the pepper flavor as you take the first bite and break the skin. Top that puppy with mustard and ketchup (if you’re not a Chicagoan) and reach for a Zinfandel. Most zinfandels, about 85 percent are white, and the red zins have the flabor profile you’re going for. Red zinfandels are very fruits with strong notes of jam, blueberry, cherry, plum, and other berries, but ends with a smoky finish. Red zin is light-bodied red wine, but has high acidity and moderate tannins, which give it its bold taste.
Brisket is an American cultural favorite whether you’re from Brooklyn or Texas. Depending where in the U.S. you are from, your barbecue may be a bit heavy on the pork side. Brisket reminds us that the best barbecue comes from beef. This incredibly tender and smoky dish is a national favorite, and is even more superb with a glass of Cabernet Sauvignon. The Cabernet Sauvignon is a popular red wine that has notes of blackcurrants, chocolate, tar, and leather (which are actually better than they sound). France has the most land dedicated to growing grapes for Cabernet Sauvignon of all nations that produce this grape, but the flavor of this wine varies greatly because it is still produced in many regions and climates.
Some of the best barbecue may come from beef, but pulled pork is a strong contender on the other side. Good pulled pork is smoky and firm, but still juicy. Pulled pork is hailed as a champion barbecue dish across the country, but every region finds their own way of doing this delicious sandwich. It all comes down to the sauce. South Carolina has a mustardy, sweet sauce; North Carolina opts for a vinegary barbecue sauce; and Memphis, Chicago, Austin, and many other cities use their own unique style of BBQ sauce. Choose a dry rosé with most pulled pork sauces. Dry rosé is the most commonly produced rosé in the world, with France and Spain leading with the highest production. Rosé is made by blending two to three grape varieties, producing many different popular wine varieties, like Pinot Noir.