Smokehouse to Vineyard: A Little Side Action

{Smokehouse to Vineyard}

      A Little Side Action...

Most work days, I am looking for a corner at restaurant bar where I can sit and enjoy a class of wine and a snack while I put in orders from the day’s work. For the last two hours of the day, my phone is attached to my ear and my fingers are glued to the keyboard. Even though I don’t have much time socialize, I do like it when a friend or a co-worker can join me. Let’s face it. We all enjoy a friendly face at the end of the day. 

At least once a week, I try to meet up with a friend of mine who lives close to me so we can catch up on local happenings. Nine times out of ten, when I ask where she is, she’s at Dead End BBQ enjoying a glass of Chardonnay and a helping of the Macaroni and Pimento Cheese. At first I laughed, but she told me I didn’t know what I was missing.  She was so right! Honestly, I think we all have our favorite places to get barbeque. Mostly that is based on the style and quality of what we like. However, for me, the next important thing besides the barbeque is the side items. So when my friend shared with me her favorite afternoon snack, I was more than willing to try it out.

First, if you haven’t had the Macaroni and Pimento Cheese at Dead End BBQ, you need to….soon. It’s creamy, cheesy, slightly smoky… total perfection. The pimento pepper adds a mild, subtle sweet flavor that contrasts well with the slight saltiness of the cheese. Again, total perfection. It’s so perfect that Dead End decided to put it on a sandwich; thus the Mac-Attack was born!

Secondly, if you haven’t tried the Macaroni and Pimento Cheese at Dead End with their Noble Vines 446 Chardonnay, you need to… soon! 446 Chardonnay is a single vineyard Chardonnay from San Bernabe Vineyard in Monterey, California. The first “4” in 446 stands for the Clone 4 grape, the wine’s “claim to fame.” The clone was cultivated in Carneros, California by Napa’s famous winemaker, Louis Martini. This grape clone is now grown in “Block 46”, the remaining part of 446, in San Bernabe. At the peak of ripeness, the grapes are picked and sent through the winemaking process. The end result is a wine with aromas of ripe pear, pineapple and melon, with flavors of peach and coconut with hints of lemon and toasty vanilla spice. 446 is medium-bodied, with a creamy mouth feel, which compliments the Macaroni and Pimento Cheese perfectly. Other great 446 pairings include the Smoked Sausage and Cheese, the Dead End Mac-Attack and the Grilled Smoked Bologna sandwich. I personally guarantee each one!

I’m glad my friend isn’t afraid to experiment with what she likes, and I’m thankful that she’s more than willing to share. Thanks to her, Noble Vines 446 Single Vineyard Chardonnay has become one of my favorite go-to wines to enjoy by itself, or with my favorite foods. Dead End BBQ was already one of my go-to restaurants. You can never go wrong!

-Kim

Smokehouse to Vineyard: Red, White & 'Cue

{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 4^th 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 4^th 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

Knoxville Beverage Company