I am looking for wine favorites (type, brand, whatever) among folks here to go well with barbeque and grilled foods. I have some picks, but would welcome some more. Truth in posting rquires that I admit that I am seeking ideas for a story I'm working on.
Indeed, in parts of the south, BBQ means pork with a yellow-mustard and vinegar sauce. In that situation, I would prefer something like Provence Rose' or Pinot Grigio.
Since you specify both barbeque and grilled foods, I'm assuming you know the difference.
Generally speaking, fruit-bomb red wines made in a softer drink-now style, or crisp, dry white wines tend to work best in my experience. Especially if one is eating in proximity to the grill, the smoke will pretty much kill nuances, so one needn't splurge on expensive wine. The "rule of thumb" regarding red wine with red meat, white wine with white meat applies about as much here as it does anywhere else - in other words, there's no sure thing, don't be afraid to experiment a little.
In roughly the order of "heavy red meat" to "lighter white meat", Zinfandel, Syrah, "Kool-Aid" Pinot Noir, Dry Rose, Sauvignon Blanc, Pinot Grigio all come to mind here, though Zinfandel and Syrah vary greatly in style and are pretty interchangeable. Style is more important than the actual varietal. Further, it really depends on how the meat is treated to seasoning and sauce; add very much heat to the seasoning and you're better-off with beer, add very much sweetness to the sauce and you'll probably want more acidity in the wine.
As crass as it might seem, Kool-Aid Pinot Noir can be a real crowd pleaser with BBQ. I'm talking $7/bottle stuff from the supermarket.
Still all shooting in the dark as we don't what type of barbecue and even what type of meat is being barbecued. I'm not a big fan of Shiraz with barbecued shrimp myself. As was mentioned before. What type of barbecue, what type of sauce if used, what meat. If it's pulled pork I like a good Aventius better than wine.
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