Too late in the season to be posting an article about pairing wine with grilled and barbecued food? Naaa! Not if you’re anything like us and take advantage of our favorite style of cuisine year-round!
yes, this is hubby grilling in the middle of a winter snow storm, and that is me enjoying some rosé bubbles in the snow.
Smoked Thanksgiving Turkey?? You betcha!
I was honored and admittedly a bit terrified when Jameson Fink asked me to be a guest on his podcast Wine Without Worry to discuss this very topic. The later because the subject of BBQ alone can spark very heated debates in many circles.
Our conversation was fun and went way too fast. We ended up on several topics outside of grilling and barbecue, including Santorini Greece (where we met) and Oregon (where I’ve just moved to after a three year hiatus), among other topics. The podcast was done before I knew it, and yet there was still so much about wine, grilling, and barbecue I wanted to share.
So I decided to post this wine pairing guide for grilling and barbecue to cover any of the topics we may have missed in the podcast, and for you to have as a reference for your next outdoor gathering.
The Wine Pairing Guide to Grilling and Barbecue
The number one rule of pairing food and wine is always – drink what you like. BUT, I also firmly believe there are recommendations (and that’s what you will find below – recommendations NOT rules) that can make the experience fun and help you get the most out of your food and your wine.
When pairing wines with BBQ and grilled foods I really use the same principals as any kind of food and wine pairing.
It’s about creating BALANCE and synergy. It’s about not allowing one element to dominate the experience. And when done well, it’s about enhancing both the food and the wine to something even more pleasurable than they are consumed alone.
In general I focus on two ideas when pairing wine with any kind of food.
Complimenting: matching like characteristics. Matching weight with weight, intensity to intensity of flavors, acid to acid, sweet to sweet and so forth.
Contrasting: contrasting flavors, like sweet and spicy or salty and sweet.
When it comes to grilling and barbecuing, the one thing I recommend is to not put too much focus on the specific meat you are working with. Instead, use your rubs, sauces, and glazes to dictate the wine, not the meat.
First, let’s discuss the vocabulary — Grilling vs Barbecue
Grilling means you’re cooking food directly over a fire. High, hot, heat. In general, meat and vegetables cook quickly when grilling.
Barbecue means that the food is cooked indirectly and flavored with smoke. Low and slow. Food is generally cooked at 250 degrees or less. When I talk about “smoking” foods here on the blog, I am referring to this method. So yes, I have now ventured into controversy, so remember, these are guidelines. In some cases you can still barbecue at 350 degrees, but come on, let’s start somewhere.
When it comes to grilling specifically, I pair wines in the same fashion as I would cooking the same foods indoors.
Smoking (barbecue) adds different elements. In particular, smoke and sugar — flavors that are important in barbecuing — are ingredients can ruin many wines. These are elements to pay attention to. And it is this style of cooking that I will focus on for the rest of this guide.
Another factor is that within barbecue circles there are several styles of BBQ. Those who are passionate about barbecue are equally passionate about their style (or regional) preferences.
Styles of Barbecue
North Carolina, South Carolina, Memphis, Kansas City, and Texas.
Carolina Style
In general this method incorporates the hog, the sauce is made of vinegar, a little sugar and crushed black and red peppers. The sauce is quite thin and very, very acidic. Think whole hog or pork butt.
Wine Pairing
Pork is laden with flavor and fat, and the sauce is so acidic you need a wine that has enough acid to stand up to it.
Barbera, Sangiovese (and other Italian reds), as well as Monastrell from Spain, all work well because of their body and strong levels of acidity.
Riesling has enough acid to stand up to acidic-based sauces for pork and compliment the flavors well.
South Carolina
This would be whole hog or sometimes just the shoulders, but what makes it distinctive is its mustard-laden sauce. Though the sauce may also contain ketchup and either honey or brown sugar, we focus here on the spice from the mustard.
Wine Pairing
Sugar and spice aren’t always very nice (to pair with wine that is), so look for something intense and rich, but still with good acid. Some Syrahs and Zinfandels work well here. But again, don’t be afraid of using white wine. Riesling, especially ones with a touch of residual sugar, but enough acidity, works well. Excellent examples can be found in Germany, Finger Lakes New York, and even Washington State. Look for those with around 1-2% residual sugar (RS).
Memphis, Tennessee
Known for pulled pork & ribs. Memphis ribs are heavily seasoned with a dry rub made of brown sugar, chili powder, pepper, and cumin, and they’re slowly cooked. Though these ribs are known as “dry ribs” the meat remains juicy, tender, and full of flavor. If sauce is served here it will be a ketchup based sauce and served on the side.
Wine Pairing
In Memphis, the sauce is used more as an accent, not the main event. A Washington State Merlot works nicely here. These wines can be big, powerful, and fruity yet retain lovely acidity. For something different try Lambrusco; it really works well with the sweet elements of the barbecue sauce. My favorite pairing for ribs hands down is rosé. A dry rosé is refreshing, fruity, with good acidity and cools you down if your ribs happen to have even a trace of spice.
Kansas City
The stars here are generally pork and ribs, but you’ll also find brisket. The key here is that everything is heavily sauced. What defines this style of barbecue is these thick sauces that are usually ketchup based.
Wine Pairing
To me, this is the over the top, saucy, finger-licking barbecue that require a wine equally over the top, and intense, showing spicy, juicy, and ripe characteristics. Sweet sauces need something assertive. This is where Zinfandel shines, standing up to all the elements mentioned above. New World Syrahs work well here too.
Texas
When we talk Texas we’re talking beef (brisket is the key). We focus on dry rub and smoke, not sauces.
Brisket starts out fatty, but much of that is rendered out during the slow smoking process. The meat can also be slightly sugared (based on the dry rub). Brisket is usually served sauce-less. This is the one style where we do focus on just the meat – beef brisket.
Wine Pairing
This is where I look for that traditional beef pairing — a full-bodied wine with dark berry fruit and firm tannins.
I look for a wine that is less of a fruit bomb, and instead displays more earthy and complex characteristics. This is my Cabernet Sauvignon pairing. Tempranillo (Rioja or domestic Tempranillo) work remarkably well too, as does Rhone Valley Syrahs (because of that smoky quality). But I’m not gonna lie, you’ll also find me drinking a full bodied rosé with my brisket half the time (especially on a hot summer day!).
Texas style smoked brisket
Key Things To Remember
- Smoke: can be powerful, and can interfere with many wines, can overpower many wines, so think powerful wine.
- That being said, Barbecue, when done right, shouldn’t be a smoke bomb (much like wine when done right nothing should be the dominant flavor).
- Avoid delicate wines when barbecuing. Grilling okay, but not smoking. It’s just not fair to the wine.
- Big bold flavors = big bold wines
- It’s not always about the meat! I wrote a recent article for VineSleuth to talk about all the things you’re doing at a BBQ when you’re not eating – i.e. socializing and otherwise enjoying a lovely day. Think refreshing white wines to sip on while you’re waiting for the food to cook. {article to be published soon}
Above all, the number one rule of any kind of food and wine pairing is drink what you like. These recommendations are just that – recommendations. They are meant to help you get the most out of your dining experience. At the end of the day, however, drink what makes you happy. Look at me? Rosé is my go-to summer wine for most things I cook.
Rosé, especially dry rosé, is one of the most versatile food wines and can be paired with anything from summer salads, grilled chicken, to smoked pork. I feel equally passionate about sparkling wine. But, if you’ve read even one post on this blog you already know how I feel about my bubbles…. I drink them with everything. Yes, EVERYTHING. Because that’s what I like, and incidentally bubbles pair well with even more foods than rosé. So, when all else fails, drink rosé, or bubbles, or better yet, rosé bubbles. Even with smoked beef? Yes, even with smoked beef!
Below you’ll find some of our favorite barbecue recipes.
- Smoked Pulled Pork Sandwiches: The recipe of all smoker recipes!
- Smoked Pork Ribs
- Smoked Beef Brisket Bruschetta – uses for leftover brisket
- Smoked Salmon w/Grilled Pancetta Wrapped Asparagus
Click here to listen to the podcast on Jameson Fink’s Wine Without Worry HERE.
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Want more barbecue recipes and tips? Check out the recipe index on the blog for recipes and wine pairing ideas.
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