If you could only bring ONE type of wine to a BBQ....

Zinfandel.

Expecting the BBQ to be grilled meat, I would select Cabernet Sav, Malbec and Shiraz, that order.

Zinfandel, Rhone, or CARhone

type - I'd say grape wine.

although a good strawberry wine fits right in at a true BBQ.....

G

Beer...

If only one wine, then a Zinfandel. If I were to have a 2nd definitely a NZ Sauv Blanc. Real BBQ joints will either have iced tea with lemon or lemonade, the acid in the sauv blanc works great cutting through the fat.

Still there is nothing in my experience that works better than a Zin. Given 3 wines, I would add a Petite Sirah.

BBQ (slow smoked and basted in BBQ sauce)or a Barbecue (meat gets thrown on a grill)?

quote:

Originally posted by wine+art:
Beer...

Agreed, assuming we are talking about BBQ. I think sometimes you have to put down the wine glass and grab a cold one.

If it has to be wine, and it is BBQ, Zinfandel or Shiraz. If it is grilled red meat, then KSC02's suggestions are great.

quote:

Originally posted by Keeno:

quote:

Originally posted by wine+art:
Beer...

Agreed, assuming we are talking about BBQ. I think sometimes you have to put down the wine glass and grab a cold one.

If it has to be wine, and it is BBQ, Zinfandel or Shiraz. If it is grilled red meat, then KSC02's suggestions are great.

BBQ to me is not simply cooking out on the grill which does match with wine.

The BBQ I know and love scream beer or freshly brewed tea.

quote:

Originally posted by wine+art:

quote:

Originally posted by Keeno:

quote:

Originally posted by wine+art:
Beer...

Agreed, assuming we are talking about BBQ. I think sometimes you have to put down the wine glass and grab a cold one.

If it has to be wine, and it is BBQ, Zinfandel or Shiraz. If it is grilled red meat, then KSC02's suggestions are great.

BBQ to me is not simply cooking out on the grill which does match with wine.

The BBQ I know and love scream beer or freshly brewed tea.

Agree again! I didn't know how serial_dater was defining it since some folks use the term interchangeably. To me, BBQ is, well, BBQ!

The guy who lives below me has a smoker and a weber grill he lets me use sometimes. Chicken is great smoked and finished on the grill. Cdr would be nice but he doesn't drink wine but he does offer me beer.

quote:

Originally posted by Keeno:

quote:

Originally posted by wine+art:
Beer...

Agreed, assuming we are talking about BBQ. I think sometimes you have to put down the wine glass and grab a cold one.

If it has to be wine, and it is BBQ, Zinfandel or Shiraz. If it is grilled red meat, then KSC02's suggestions are great.

You're right Keeno, on two counts.
1) My 'wine list' assumed "grilled meat". Mostly what I BBQ, so this came to me right away.
2) Beer is sometimes just the best way to go and can, in itself, really be the best pairing.

Good point about the grilled meat vs BBQ.

With grilled beef I prefer Bdx. Beef with BBQ sauce calls out for beer.

Mexican Coca-Cola made with brown sugar in the glass bottle.

I brought over a $12 Malbec. Seemed fine to drink alone, and then had it with cheese bread, and then with my burger. I did not put ketchup on burger.

Bdx. falls under the same "big/bold/tannic" category as "eat w/ meat" Cabernet, right?

Why does one choose Bdx. over Cab?

quote:

Originally posted by serial_dater:
Bdx. falls under the same "big/bold/tannic" category as "eat w/ meat" Cabernet, right?

Why does one choose Bdx. over Cab?

If I may be allowed to generalize:

Cab usually refers to new world wines. New world styled wines typically are fruit forward, high alcohol, and low acid.

I prefer the old world styling. Thus Bdx is my choice with grilled beef. Bdx can also be bold and tannic, yet more refined and less exuberant making it more food friendly IMHO.

Why does one choose Bdx over Cab - personal preference.

And you want high acid old world b/c:
1) Cuts through BBQ burger fat
2) High acid goes w/ salty food

quote:

Originally posted by serial_dater:
And you want high acid old world b/c:
1) Cuts through BBQ burger fat
2) High acid goes w/ salty food

instead of trying to address everything in this thread - I'll just point out that burgers are NOT BBQ.

G

quote:

Originally posted by spo:
Mexican Coca-Cola made with brown sugar in the glass bottle.

Brown sugar? I've always understood that the delicious Mexican coke (a-cola) taste came from cane sugar, not high fructose corn sweetener in the U.S.A. product.

quote:

Originally posted by indybob:

quote:

Originally posted by spo:
Mexican Coca-Cola made with brown sugar in the glass bottle.

Brown sugar? I've always understood that the delicious Mexican coke (a-cola) taste came from cane sugar, not high fructose corn sweetener in the U.S.A. product.

You are right, it is cane sugar.

But, brown sugar (from cane of course), or molasses, would be soooo good wouldn't it? I'm sure the chemists at Coke have messed around with different sweeteners over the years.

quote:

instead of trying to address everything in this thread - I'll just point out that burgers are NOT BBQ.

G

Amen.

Zin is the easy way out. If Summer,I'd do a Riesling Trocken....be different

quote:

Originally posted by thirsty man:

quote:

Originally posted by serial_dater:
And you want high acid old world b/c:
1) Cuts through BBQ burger fat
2) High acid goes w/ salty food

instead of trying to address everything in this thread - I'll just point out that burgers are NOT BBQ.

G

what if it was a pulled pork sandwich?

Best recent BBQ pairing I've had was a Baron de Ley Rioja (current Sam's Club offering) with dry rubbed pork babybacks slow-smoked over hickory. As has been noted above, the old-world style works well with savory meat and rendered fat.

If we're talking burgers, then skip the wine if you are adding pickles, mustard or catsup. Keep the wine if you are adding bacon and blue -a malbec maybe.

If it's bbq with sauce (inferior bbq, in other words) then you need beer or tea.

quote:

Originally posted by g-man:

quote:

Originally posted by thirsty man:

quote:

Originally posted by serial_dater:
And you want high acid old world b/c:
1) Cuts through BBQ burger fat
2) High acid goes w/ salty food

instead of trying to address everything in this thread - I'll just point out that burgers are NOT BBQ.

G

what if it was a pulled pork sandwich?

beer. very cold from a recent vintage.