What? No Beer For BBQ? by Madeline Triffon

Well, sure, but it’s been done.  Juicy ripe red wine works every bit as well. Let’s consider the flavors and textures of BBQ: sweet, hot sauce slathered over fatty meat.  You’ve probably got baking spices, honey, Tabasco and Dad’s secret ingredients in the marinade/rub.  If a wine’s going to have a chance to dance with this lip-smacking, messy-fun food, it  needs a touch of sweetness, or at least an illusion of the same.  Quintessential Aussie Shiraz is a glorious bet, with oodles of “sweet” coconuty-vanillin oak.  The tannins, an essential refreshment factor, are well-padded with super-ripe fruit.  Mouth-filling, jammy fruit will slide around the spicy meat with cheerful collaboration.

Other gleeful genres of wine to consider include robust California Zinfandel, chunky Côtes-du-Rhône, and warm Spanish Garnacha.  Craving something cool?  Yank any of the following out of an ice bath:  German Riesling Spätlese (“Late Harvest”), a rich rosé from southern Italy or French Rosé Champagne, refreshing, elegant and a party-in-a-bottle.  Why not pair that special bottle you’ve been saving with all-American comfort food? Think of a stunning movie star on the slum, wearing rare South Sea Islands pearls and garden-stained jeans.  Why not!

Advertisement