Although one normally thinks of pairing a burger or hot dog with an ice cold beer, when grilling other meats, like tri tip, chicken, or pork, don't be afraid to pour wine. When selecting a wine, take into consideration the meat's type of sauce (is it spicy, sweet, herby, etc.?) or seasoning.
I recently enjoyed this 2004 red Bordeaux ($27), by Château Clarke, with grilled boneless pork ribs. It has a rich purple color and berry and dark stone fruit aromas. Smooth and well-bodied, this red has a velvety finish. A blend of 30 percent Cabernet Sauvignon and 70 percent Merlot, this silky wine is drinkable now or can be aged.
Do you enjoy wine with barbecue? What's your favorite pairing?
Tomster
Hanky Panky
Urban Outfitters
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