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All podcast music: “Café connection” by morgantj / CC BY 3.0, ©2009 – Licensed under Creative Commons 
Attribution (3.0) 

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. 

Photo: Unsplash

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:

  • Ketchup (and its ingredients)
  • Mustard (and its ingredients)
  • Mayo

Photo: Pexels

Sample foods we use to explain pairing and offer some ideas with explanations:

  • Hot dogs and popular toppings like sauerkraut, slaw, ketchup, and mustard
  • Burgers with popular toppings
  • Sausage
  • Pork and various preparations
  • Steak
  • Chicken
  • Veggies
  • Seafood and fish
  • Corn
  • Watermelon
  • Pasta salad
  • Cole Slaw


Photos: Unsplash

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):

  • Rosé: heavier styles from Tavel, Bandol (both in France) or those with higher alcohol levels, therefore a heavier body

Photos: Pixabay

  • Whites: Grüner Veltliner, fruity Sauvignon Blanc, Riesling (off dry and dry), Chenin Blanc (off dry and dry), Albariño, Verdejo, Fiano, Etna Bianco

 

  • Reds: Gamay, fruity Pinot Noir (California, New Zealand, Chile), Grenache/Syrah/ Mourvèdre blends (GSM) – either Côtes-du-Rhône or from warmer places in Australia or the US, Shiraz from Australia or earthier Syrah in some cases, Zinfandel, Cabernet Franc, right bank Bordeaux

 

  • Sparkling – have to have it, even if it’s cheap (Cava. Prosecco)

Don't forget to chill your whites, rosés, and especially your REDS!! Happy grilling!

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