Hello, Ed! You wrote on Fri, 25 Aug 2006 12:54:54 GMT:
??>> My preference is lighter style, but acidic Zinfandels. ??>> Defintely a red. Lighter and acidic is a good contrast ??>> with the sometimes heavy and sweet associated with BBQ. I ??>> would say Ridge, but they have made just about every style ??>> of Zin known to man. Jim ??>>
??>>> Can anyone recommend a decent pairing with the slightly ??>>> spicy and kinda heavy flavors associated with this? ??>>> Ordinarily I'd lean towards something like an off-dry ??>>> riesling or gewurz, though I'd like to stay with the reds ??>>> if possible. Also, Italian wines are a complete mystery ??>>> to me, so if anyone recommends one, details are always ??>>> appreciated...
ER> My personal taste for reds with heavy, often fatty, ER> generally spicy foods is also a zin. And, Ridge is ER> generally my "go-to" wine when I want a sturdy Zinfandel. ER> Renwood (or other Amador county zin) is another good ER> choice. Also Fife with their Redhead, Whaler or Mendocino ER> Zins.
ER> But, I'll also get on the bandwagon for that crisp, cold, ER> dry rose--if one can be found in your location.
ER> If your taste runs toward lighter reds and the BBQ is going ER> to be traditional--i.e. outdoor and typically warm weather, ER> then a chilled Beaujolais sounds inviting. Not necessary to ER> go to a cru level, a quality Beaujolais Village will be ER> very satisfying and work well with most BBQ styles except ER> maybe one of those drippy, sauce soaked vinegar/brown-sugar ER> types.
I know the question was asked about wine but can I suggest that many beers are much better accompaniments to the strong taste of barbeque, IMHO of course :-) To tell the truth, I like the taste of various styles of barbeque but the only one that agrees with me is Texas style. Most others have a combination of sugar and fat that can make me actively nauseous!
James Silverton Potomac, Maryland
E-mail, with obvious alterations: not.jim.silverton.at.comcast.not