BBQ and Wine

The Key to a good food and wine paring is to Match the food with the Weight of the wine!

By in BBQ and Wine, Wine and Food Pairings

The key to a good food and wine paring is to match the food with the weight of the wine!  One needs to think about the cooking method… while thinking about the body and weight of the wine.

First we’ll talk about the cooking methods and then we’ll follow up with a list of wines chiefly itemized  from lightest body to heaviest body so you can begin to connect the dots.

 Steam, poached or boiled food go with the lightest and most mild flavors and weights.

Fried foods add Fat…and Fat gives most to the weight of the food

Braised and Stewed dishes, including casseroles and classics meals such as Coq Au Vin and Beef Bourguignon are for Richer and more concentrated arrangements

Grilled and BBQ cooking gives off smoky and caramelized flavors which add to the awareness of weight. Grilled foods generally do not give off any additional acidity in the food mostly can be added with citrus or marinades.

Roasted meats and dishes are for wines that can measure up to a concentrated body.

Here is a list of wines from lightest body to heaviest body (note that white Viognier, Oaked Chardonnay, Red Gamay (Beaujolais) and Pinot Noir tend to have similar body):

The whites: Champagne(or Cava), Muscadet, Pinot Blanc, Italy’s Pinot Grigio, France’s Pinot Gris, Sancerre, Pully Fume, Riesling, Gewürztraminer, France’s Chablis, Sauvignon Blanc, Viognier and Oaked Chardonnay.

The reds: Gamay(Beaujolais), Pinot Noir, Granache, Tempranillo, Sangiovese, Merlot, Italy’s Nebbiolo, France’s Syrah, Zinfandel, Cabernet Sauvignon and Australian Shiraz.

When starting to pair; it’s alright to stick with top producer’s ask your wine merchant…For example, tell them you are looking for a Riesling to pair with Mexican, Asian or Indian foods… a Pinot Noir or Beaujolais to pair with a grilled Chicken with parsley…a lively young red to pair up with some Pecorino cheese.

Have fun! Enjoy making the pairings…

By the way, usually Alcohol in a wine can be a gauge to the body of a wine… lower than 11-12% alcohol is a lighter bodied wine. Fuller bodied wines have higher alcohol commonly more that 12-13%. But be on alert because winemakers like to get creative with their wines so just use this as part of your formula when finally picking out the wine for your meal.

Summer BBQ and Wine. Think about Whites, Roses and Reds – it’s the perfect accompaniment!

By in BBQ and Wine, Tastings, Wine and Food Pairings

It’s time to think of wine when you fire up the grill. These days there’s something about the outdoors and all the exciting foods being grilled it’s the perfect accompaniment to a barbecue—besides it’s not as filling as beer or various cosmos and daiquiris!

There’s one snag with red wines, when you BBQ in the summer is that it can get really hot! In hot weather, red wines lose their aromas, seem flabby and less refreshing and spicy foods cry out for a nice-cool beverage, which is why beer and frozen drinks are popular.

Not to fear!

Crisp, intensely aromatic high-acid white wines, like Sauvignon Blanc, is great with grilled with grilled vegetables and shrimp, and is the best wine with tomatoes. Off-dry and slightly sweet Rieslings and Gewurztraminers pair really well with nicely with spicier and sweeter barbecue flavors. A cool Chenin Blanc is tasty as well with its flair for pears and apples.

Also dry rosé, the comeback wine of late is a summertime delight. Good rosés combine the juiciness and pick-me-up of chilled white wine but with uncommon and exciting flavors—that come from some of the red fruits typical of red wine, but also notes, orange rind, strawberries and fittingly watermelon

Please…don’t let anyone stop you!  Some say dry rosé is the definitive wine for hot dogs!

And for the red wine drinkers…  

Anything coated in barbecue sauce, with its smoky, spicy, and typically sweet flavors, is a challenge for  wine pairings unless of course you pick the right wines.

A young, bold, spicy red such as Zinfandel, Shiraz, or French Côtes du Rhone will stand up to the barbecue flavors without a problem. Also a Chianti and a Barbera, with their higher acidity, are great too and guess what??? They will also handle tomato-based sauces.

Grilled meats, like steak, can work with a wider range of reds, including young Cabernets… Just don’t pick any older Cabernets. It’s better with the young ones. Veggies one the grill are outstanding too!

 

Brisket 101 – Low and Slow BBQ and Great Wine!

By in BBQ and Wine

Brisket is the ruler of the low and slow BBQ. From what I can tell and the BBQ folks tell me. There are many more cuts of beef available these days than in the past. Brisket, you grill on low heat and allow for plenty of time. Make sure you have tin foil and a trusty meat thermometer….

This is the one that takes extra TLC and is marveled at in most BBQ competitions. The main secret is to cook it slow. It also allows you to open a few bottles of wine with friends as you gear up for the reward in a few hours. Great Times!

When you pick your meat, you need to make sure there is a substantial coat of fat on it. You want this. It makes for a juicier meat and you definitely want to trim it. This is called “first cut brisket” which is great for sandwich meat like pastrami, but it’s really not good for smoking. That’s other meats (which we can talk a little about another day).     

Once you’ve done all the prep, and it’s time to cook…Sear the meat for the meat on the grill for about 10 minutes on each side; and gives that underlying grill mark taste…make a little smoke…the smell of charcoal smoke triggers memories…I know it sounds funny…but it does especially when drinking wine..

Then wrap it in foil fat side up.

Wrapping the juices in with aluminum foil is a surefire way of guaranteeing juicy results; just like the pros!

When that is done reposition the meat away from the fire, bring the lid down and keep it at 250 to 300 degrees for 5-6 hours. Always keep an eye out on the coals and keep replenishing to keep it at the 250 to 300 degree range.

Then you can open up the foil and put your BBQ sauce if you like and re-seal the foil and bring the temperature down so the meat is at to 180 degrees. Use our meat thermometer!.. Make sure it stays at 180 degrees for about another additional hour.

When you’re done…Still wrapped! Transfer the meat to a cutting board and let it sit for 10 minutes; still wrapped! When you remove the foil and are ready to slice remember to cut against the grain. Eat Immediately and Enjoy!

Timing is everything when doing brisket right. Eating it when it’s just done is awesome

Depending on the sauce many wines can help pick up the flavor of the meat and with match up well.   

I prefer red wines like Zinfandel, Syrah, Cabernet Sauvignon and Cabernet Franc with my brisket. It’s a win-win scenario.
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