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?
Start London
Gambini
Taschen
While I applaud your selecting a lesser known vintage of Bordeaux, perhaps one even more approachable for drinking than either of the two years surrounding it, I wonder whether the expense of such is justified when one merely wants a decent drink with dinner. Although this is still a wine lauded by Robert Parker (whom I cannot abide for various reasons including making reasonable wine prices skyrocket) it does have the Rothschild name on it and as such commands more money than I can justify for a normal meal, some $35 in my area.
1I had the opportunity to taste the 2005 and it was certainly a very powerful wine but perhaps too young to appreciate fully, even with food. While I certainly appreciate that Bordeaux wines are food wines, it is difficult to select them. according to my pocketbook, for less than special occasions.
I am overly fond of inexpensive but delicious Zinfandels from California, especially those from Amador County. I like these with BBQ, especially that with some sauce. I can afford $10-12 for a good glass ...or two with dinner every night.
Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.