{Smokehouse to Vineyard}
A George’s Blog Series
When you think of barbecue,
I bet more than likely you think of beer. But with the growing popularity of
wine and with more affordable wines getting better and better, you might want
to start thinking Vino.
Across the country, a
variety of cities and wineries are promoting the marriage of wine and barbecue.
Napa does a Pigs and Pinot festival, while Sonoma hosts a Wine Country Big Q
event. Schooly Mountain State Park in New Jersey hosts an annual event, as does
Ohio with the Taste For Summer festival at Clary Gardens. Closer to home,
Chateau Morisette winery in Virginia hosts a weekend BBQ and wine festival with
concerts and fireworks.
At Dead End BBQ, it is
well known that wine and barbecue are a match made in heaven. With that in
mind, and with the 4th of July being the biggest holiday for
backyard barbecues, here are a few suggestions to help the wine lovers out
there.
If you’re going the
traditional route with smoked pork, try a dry Rose, like the Herencia Altes
Rosat from Spain. It has little residual sugar, which lends itself to a light
sweetness, but with great acidity and fresh fruit flavor. If you prefer a red,
try an earthy blend like Bogle Essential Red from California. This blend is a
mix of Old Vine Zinfandel, Syrah, Cabernet Sauvignon and Petite Syrah. It’s
earthy, rich, rip and luscious.
If you’re throwing some
ribs on the smoker or grill, they pair amazingly well with a smoky, spicy Syrah.
I suggest the Klinker Brick Farrah Syrah from Lodi. It’s full bodied with a
balance of smoky oak, spice and earthy fruit that will stand up to barbecue
ribs.
If smoked sausage is a staple
at your 4th of July get together, open a Zinfandel, and not just any
Zinfandel, but I suggest Haraszthy Amador County Zinfandel from California.
This is a manager favorite at Dead End Maryville, and is one of the best
sellers. 100% Zinfandel, it’s rich yet subtle, and it has a perfect balance of
dark fruit, vanilla, oak and white pepper spice. It will bring out all the
flavors of the smoked sausage.
Finally, you may want to
go all out at your barbecue and offer the beef brisket with burnt ends. This is
my personal favorite. Brisket done right has tons of flavor and it needs a wine
that will stand up to what is has to offer. Try a full-bodied Cabernet like
Rodney Strong Sonoma or Alexander Valley Cab or even a Chilean Cabernet like
Root 1 Cab. While Rodney Strong is rich with subtle tannins, Root 1 is
typically more earthy and medium-bodied with stronger tannins.
Even though these are
great suggestions and I have tried every one of the pairings, you can never go
wrong with your favorite wine. Just remember to pair your wine and food, body
to body – lighter wines with lighter foods and full-bodied wines with richer
foods. Hopefully after these pairings, instead of reaching for a beer at your barbecue,
you find yourself reaching for a glass of Vino!
-Kim Kallenberg
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