BBQ and Wine More than Bread and Butter

I’m a wine guy. I know it’s probably limiting to classify people according to their preferred beverage, but if I’m talking about myself, I can confidently declare that I’m a wine guy. Whatever I choose to drink on a given day, I always return to wine. I like the complexity of the flavor, and the smokiness and aroma of a good dry red wine, and the fruitiness and lightness of white wine, I like it all. If you’re asking me, wine is the perfect companion to BBQ. Beer is also up there somewhere as well, but, personally, I lean towards the wine.

It has taken a significant amount of trial and error to learn which wines pair well with which BBQ. I have to say, though, that I thoroughly enjoyed the process. I actually kept a notebook for each experiment and I took little notes so as to know which direction I should go next. For example, if I felt that a certain dish would be pared much better with a wine that was slightly more on the tangy or dry side than the one I was having with it at that moment, I’d write that information down and then make that pairing later.

Some pairings are easier to be made than others. For example, it’s pretty obvious that the full flavor of pork chops would go best with the fruitiness of a Pinot Noir, or even the sweetness of a Riesling if you want something more refreshing. I did try to experiment and pair some seemingly discordant flavors, but it’s just impossible. There were some nice surprises there, but after a while, and after a few successes and failures, you find that the flavors guide you themselves.

I was very pleasantly surprised by the Tempranillo. It’s a Spanish quality red wine that has a very distinct flavor. When young, it is more fruity and fresh, but as it gets older, the smoky, leathery, vanilla flavors come out and it’s amazing. I was lucky enough to have a few glasses from an old bottle at a dinner party and I was blown away. They served it with sausages, which gave me an idea to do this at home, now that I bought a new meat grinder via Appliances Reviewed.

Rosé is also a great lighter option, even when it’s full-bodied and has a bolder taste. It goes well with both turkey and fish, for example, and even veggie burgers, even though I make these rarely. A sparkling rosé, like the Mirabeau La Folie, is very decadent and a great choice for the summer.

So, now all that’s left to say is that BBQ and wine are superior to bread and butter, don’t you agree?

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