Suggestions for BBQ Wines

Just as there are different "styles" of BBQ in the US, I choose the wine based on many criteria: meat, sauce, whether "smoked," or "gilled."

In very general terms, I'll usually grab a Zin first, but there are too many variables, to make a blanket rec.

Hunt

For spicy BBQ I love sirah, sangiovese and melissa (from Calabria). For less-spicy BBQ I like almost any red, basing theyr strength/instensity on that of the meat/s on the BBQ: tastier meat calls for more intense wine, while delicate meat asks for more delicate wine, all the way down to whites if the BBQ is covered with very delicate meat or fish. Last BBQ I had was in october and we grilled lamb, pork sausages and chops, and the wines ranged from Lambrusco to Chianti Classico, including some Pinot Noir from Südtirol, a Nero d'Avola from Sicily and a Verdicchio dei Castelli di Jesi.

LOL Vilco, I'm sure that a Calabrian (?) Melissa can suggest a lot of ideas for an american story! :-) Luk

Not only american, Luk, that's the name of a veeeeery good friend ;)

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.

Dan-O

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.

Cheers, Dana

The best BBQ wine is a good quality Aussie Sparkling Shiraz, eg Leasingham Classic Claire, pricy but magnificent!

pk

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.

Most likely the usual suspects: chicken, fish, pork and beef.

Last Summer i serves the above with a (UK style!!) BBQ of:

Hot smoked salmon (in a Weber Bellet smoker)

Griddled Parma ham wrapped chicken stuffed with sage & feta

Griddled balsamic marinated Sirloin

It went perfectly with all!

pk

A nebbiolo based wine from Valtellina, Novarra-Vercelli,Carema or Aosta

Bardol> > I am looking for wine favorites (type, brand, whatever) among folks

With the red meats: Blaufrankisch With seafood, especially shellfish: Gruner Veltliner

(of course!) e.

M.

Particularly the Moric....!

Any big southern Italian red:

Taurasi Riserva

Passopisciaro

Notarpanaro

etc.