Happy Hour: 2004 Château Clarke Listrac-Médoc


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?

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