Jul 4, 2021
Barbecues are fun, but having wine at them…not so much! The food at barbecues ranges but the theme is that even though they generally occur in the dead of summer, the food is heavy and served warm so the wines we needed for pairing aren’t necessarily the same ones we’d have for sipping on the porch. In this show, we go over the main foods we eat at BBQs and break down some of their constituent components so we can find the best wines for them.
It turns out that, as we talked through it all, there are some wines you just can’t do without at a barbecue – we tell you the details of great pairing and hopefully convince you that with just a few key wines, you can have bottles that pair as well with food off the grill and the sides, as a cold, frosty beer.
Condiments we discuss:
Sample foods we use to explain pairing and offer some ideas with explanations:
Ribs and rubs: ketchup based sauces, sugar and fruit based sauces, smoky flavors, tandoori or hot spice notes, garlic and lemon marinades
MVPs (most valuable players – meaning best wines):
Don't forget to chill your whites, rosés, and especially your REDS!! Happy grilling!
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