{Smokehouse to Vineyard}
A George’s Blog Series
Growing up in the South, I
am no stranger to barbecue. At every family reunion, summer shindig and pool
party, some type of barbecue was on the table. Even the rehearsal dinner for my
wedding involved a smoked pig, and that dinner served to join a Tennessee and a
Kentucky family together for better or for worse. Believe me, after watching
some games together, that dinner is still much appreciated!
My family is definitely
not the only Southern kinfolk to enjoy each other’s company while eating some barbecue.
In colonial times, pigs were a low-maintenance, low-cost way to feed a family.
Much more pork was consumed than beef, and every piece of the pig was used for
food in some way. Southerners had created a self-sufficient food supply, which
became a source of pride for many. They rarely exported their product north,
wanting to keep this Southern tradition to themselves. Soon, pig slaughtering
became a time of celebration, with the family doing the butchering inviting
their neighbors over to have a little fun and a lot of barbecue. However, the
only thing missing was the Vino.
As barbecue restaurants continue
to move from the picnic table to a more upscale venue, a pairing in addition to
the traditional beer is needed. According to The Bounty Hunter Wine Bar and
Smokin’ BBQ restaurant in Napa, California, “Pigs with Pinot” is the first rule
of thumb. Pinot Noir can be an excellent pairing choice, especially since
Pinots tend come in many different styles. Originating in Burgundy, France, but
grown in regions all around the world, Pinots are most usually light to medium
bodied, with light flavors of cherry, raspberry and mocha.
California Pinots from
Sonoma, Los Carneros and Napa are a few of my favorites. If you like Sonoma
wines, try the 2012 Don & Sons 100% Pinot Noir from the Sonoma Coast. It
exhibits an inky ruby color and has aromas of wild strawberry, with a hint of
vanilla. Its silky texture and lively tart raspberry flavors pair perfectly
with smoked pork. Add a raspberry, chipotle bbq sauce and it’s even better. The
2013 Black Stallion Pinot Noir from Los Carneros is 97% Pinot with a little
Syrah and Zinfandel added. In contrast to the subtlety of the Don & Sons,
Black Stallion is voluptuous and full of rich flavors and soft tannins. Due to
its pronounced acidity and subtle minerality, this wine goes well with the heavier
and fattier part of the smoked pig.
For something in the
middle of Don & Sons and the Black Stallion, try the 2012 Aquinas Pinot
Noir from Napa Valley. This wine has 90% Pinot Noir with a little Petite Sirah
and Grenache added. With a lively acidity, this wine pairs well with just about
any part of the pig. Aquinas is full of
cranberry and raspberry tart flavors which is balanced with subtle clove and
toasted marshmallow flavors. The tannins
of this wine are perfect with Dead End’s smoked bologna or burnt ends.
If you are looking for a
perfect everyday Pinot pairing, try the Smoking Loon Pinot Noir. With a little
more sweetness than the other three suggestions, this one is perfect with a
Dead End appetizer, barbecued entree or for simply sipping with a group of
friends on the patio. Both locations offer this one, so try it next time you
are there.
Following the great Southern tradition of celebrating with friends and neighbors over barbecue, next time you’re near a Dead End BBQ, grab a seat on the patio and order your favorite dish. Invite your friends to join you, or make new ones while you’re there. Most importantly, don’t forget to ask your server for excellent pairing suggestion!
-Kim
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