BBQ and Wine

Thanks for the URL-less first post, Eric. Why not post the dishes you're trying to pair wines with here? You will probably get more responses than by e-mail, and the rest of the group can benefit.

PH

This is a tough one for me, too. It's hard to pair with a barbecue sauce with lots of brown sugar in it.

Thanks! I appreciate the advice. What is the etiquette about posting url's here? Would anyone object?

I was mainly thinking about a standard Kansas City red sauce, a Carolina vinegar sauce, an Alabama white sauce, and a dry rub.

Thanks again,

Eric

No URL's until you learn the secret handshake. Post ingredients of your sauces for best responses. As far as the Carolina vinegar sauce is concerned, fuggedaboudit. For "traditional" sweeter BBQ sauces, Zin seems to be a natural.

PH

Zinfandel is a good broad suggestion for BBQ. I am not familiar with Alabama white sauce.

OZ Shiraz and California Cabs also seem to be easy pairings with BBQ, however they'd likely be best with a dry rub and no add'l saucing.

quote:

Originally posted by KSC02:

best with a dry rub and no add'l saucing.

Dry rub, look to the best from Argentina, trust me.

Their wines are made for such meat!

Syrah is also another pick for ribs and burgers off the grill. I like a sage compound butter iin the middle of my burger patties with Syrah.

quote:

Originally posted by wine+art:

quote:

Originally posted by KSC02:
best with a dry rub and no add'l saucing.

Dry rub, look to the best from Argentina, trust me.
Their wines are made for such meat!

I've been looking for just the right pairing for a monstorous Vina Cobos. Thanks W+A!

K,

A friend in my wine group has a place in Argentina.

Some of the wines he brings back are fantastic, but are not exported.

A wonderful match for char-grilled meats.

So apparently the Alabama white is a blend of mayo, vinegar and lemon juice with some other stuff including cayenne. Anyone want to take a whack at pairing with this?

PH

Beer...

quote:

Originally posted by PurpleHaze:
So apparently the Alabama white is a blend of mayo, vinegar and lemon juice with some other stuff including cayenne. Anyone want to take a whack at pairing with this?
PH

Mayo, vinegar and lemon juice. All the ingrediants that do NOT pair well with wine.

Urrr..Gin and Tonic?

quote:

Originally posted by KSC02:

quote:

Originally posted by PurpleHaze:
So apparently the Alabama white is a blend of mayo, vinegar and lemon juice with some other stuff including cayenne. Anyone want to take a whack at pairing with this?
PH

Mayo, vinegar and lemon juice. All the ingrediants that do NOT pair well with wine.

Urrr..Gin and Tonic?

I never touch mayo. I know weird, but never.

Not only do I like mayo, I make mayo. And aioli. We'll work on you, old fellow. It's never too late!!

PH

quote:

Originally posted by PurpleHaze:
Not only do I like mayo, I make mayo. And aioli. We'll work on you, old fellow. It's never too late!!

PH

Do you combine raw egg, oil and lemon when you make mayonnaise?

Lots of variations out there, spo. Egg yolks, oil, a little dried or Dijon mustard, lemon juice and/or vinegar. White pepper. I'll use a whisk and bowl if I'm making a smaller batch, or the KitchenAid if a larger batch.

PH

A handblender takes only a couple of seconds and is easy to clean.

quote:

Originally posted by wine+art:
I never touch mayo. I know weird, but never.

Here as well. I will, on RARE occasion, order a grilled panini that is said to have a flavored aioli and then I will ask for them to go very light on the aioli. But mayo? Ew.

I have a son-in-law who is this way about mayonnaise too. Don't get it.....

PH

quote:

Originally posted by winetarelli:

quote:

Originally posted by wine+art:
I never touch mayo. I know weird, but never.

Here as well. I will, on RARE occasion, order a grilled panini that is said to have a flavored aioli and then I will ask for them to go very light on the aioli. But mayo? Ew.

I'm right there with ya !

cmon post the link it's killing me!

When I was a little boy my aunt Deanna would put mayo in our grilled cheese sandwhiches it was terrible but now I can finally have mayo in small doses.

I'm right there with those of you that don't like mayo. To me, the stranger thing is that I love Thousand Island dressing, which is made with mayo. Go figure.

My #1 rule is BBQ generally needs a beer. #2, look to those cultures who exist soley on flame broiled meat or grilled meat and you'll find the answer. Argentina and Australia, Malbec and Shiraz. With grilled meat it's hard to beat Malbec in my opinion, or Bonarda or even an Argentinian Shiraz/Syrah (yes, they're out there and they're great).

Of course once you start slopping sugary, spicey sauces all over the place matching becomes very difficult indeed. At this point I reach for the very best Sam Adams lager or a Stella, January vintage.

First, certain things require mayo: BLT, turkey & avocado, tuna salad. However, please don't slop it all over my burger.

Second, I lived in Argentina for a while and the BBQ there is not like anything you have ever seen - Texas/Southern BBQ included.

Imagine large wood-fired grills covered with beautiful steaks, chorizo, pork, chicken, and parts of bovine previously believed to be inedible.

And that's just the BBQ, dont get me started on the gnocchi.

Anyway, I had always believed that when it came to grilled meat it was Cab, Shiraz, and nothing else. However, Malbec is quickly becoming one of my favorite pairings - especially with a dry rub.

Now, if Winter would kindly get out of the way, I can get back to my patio.

this appears to be the elusive link - http://www.homeofbbq.com/search/label/Pairing

appears that Eric already has the BBQ pairing with beer...............

Beer is good with Kansas City style sauce, but after much experimentation, I'll also second New World Syrah/Shiraz.

When we do large tailgaters (200+) we have used cases of Yellowtail Shiraz magnums from Costco. Pretty good wine for our pit bbq, ribs, bisket, pulled pork and chicken. Also go through a couple kegs of beer. Folks have appreciated and enjoyed the Shiraz.

Figures lie and liars figure!

Zinfandel with BBQ is almost a no brainer, but I also think it depends on how much acids you are putting into the sauce. If you are putting in lots of vinegar and/or lemon then you could try a Riesling. I know...I know...I can hear you grumble now, but I find Rieslings make for great pairings when it comes to Asian-style BBQ sauces. An off-dry Riesling with sweet and sour - quite nice it is.

quote:

Originally posted by Walla2WineWoman:
Zinfandel with BBQ is almost a no brainer, but I also think it depends on how much acids you are putting into the sauce. If you are putting in lots of vinegar and/or lemon then you could try a Riesling. I know...I know...I can hear you grumble now, but I find Rieslings make for great pairings when it comes to Asian-style BBQ sauces. An off-dry Riesling with sweet and sour - quite nice it is.

I definitely have to agree with a riesling. It compliments a semi spicy BBQ sauce really well.

Did some babybacks Friday night, our Pinot and Pork night. Did not use super spicy rubs and sauces, the 2006 Shea Pinot Noir went very nicely with the ribs.

Which Shea was it Duck?

Friday night we did the 2006 Shea Estate Pinot Noir. Tonight going to drink its twin.

I have three cases at the winery to pickup in a couple of weeks, two of the estate and one case of his other vineyards. Looking forward to trying the Homer.

I prefer the Miracle Whip on sandwhiches myself. Gotta love the fact that Wawa offers Miracle Whip now! Save the mayo for the fries! -mJ

Herman weimer Table red
Fox Run Sable

As others have noted Zinfandel is a very obvious choice but I have found one Zinfandel in particular works out in most of my BBQ situations. That is Martinelli Jackass Vineyard Zinfandel. It has the right balance of spice and jam and, at 16-17% alchohol, it has enough heat to compliment the BBQ style.

Just my humble opinion and experience.

quote:

That is Martinelli Jackass Vineyard Zinfandel. It has the right balance of spice and jam and, at 16-17% alchohol, it has enough heat to compliment the BBQ style.

That's enough heat to actually light your BBQ.

If all people make are Hamburgers, Steaks and Ribs I guess there are stock wine answers like Zinfandel, beer and whatever for some, but I put seafood, veggies, Pork and everything in between on my grill (as others do here)with different seasonings so I pair my wine with the what I am cooking that day - inside or outdoors.

Having a "BBQ wine" or standard varietal means you need to learn to cook more things on your grill
besides cheeseburgers