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BBQ & Grilling and Wine

post #1 of 9
Thread Starter 
This past weekend I was invited to a neighbor's house for some BBQ'd chicken and grilled sausages.  Said neighbor asked that I bring some wine.  I didn't because the only wine that's left in my cellar, having cut way back on wine consumption, are 25 to 30yo bottles of rare and expensive reds.  That got me to thinking - often a dangerous event - about what wine might match up well with traditional, slow cooked and smoked meats, as well as meat that's been grilled.  Any ideas on what some BBQ wines might be?

BTW, the neighbor opened a couple of bottles, one a young California Zin and another a young and fiesty white, neither of which I liked nor which, to my taste, paired well with the chicken or sausages.
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post #2 of 9
Chicken, and sausage, and barbecue sauce. Not an easy pairing.

I'm guessing that an Argentinian merlot would maybe work.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 9
Thread Starter 
Quote:
Originally Posted by KYHeirloomer View Post

Chicken, and sausage, and barbecue sauce. Not an easy pairing.

I'm guessing that an Argentinian merlot would maybe work.

There was no barbeque sauce.  Chicken was marinated, flattened, and cooked on the Weber off the coals.  Sausages were grilled over the coals.

Why an Argentinian merlot?  Why not another merlot?

Tks for jumping in.
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post #4 of 9
I was thinking merlot, or maybe a strong Italian red but regardless, I would say hvy oak and light tannins.  I think the stronger oak would pair nicely with the smokey flavors coming from a grill.  Something higher in tannins might combine with the smoke from a BBQ and leave a bitter aftertaste.  My personal fav merlot is by Viansa, they are owned by a part of the Sebastiani family.
post #5 of 9
Why an Argentinian merlot?  Why not another merlot?

The last thing I am, Schmoozer, is a wine authority. I'm the one who always insists there are only two kinds of wine: those you like, and those you don't like.

That said, of those I've tasted, the Argentinians seem to have more body than any domestic merlot, which are thinner tasting to me.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 9
Thread Starter 
Quote:
Originally Posted by KYHeirloomer View Post

Why an Argentinian merlot?  Why not another merlot?

The last thing I am, Schmoozer, is a wine authority. I'm the one who always insists there are only two kinds of wine: those you like, and those you don't like.

That said, of those I've tasted, the Argentinians seem to have more body than any domestic merlot, which are thinner tasting to me.

Then what you're saying is that you'd suggest a full bodied merlot,yes?
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post #7 of 9
'persactly!
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 9
Two of the best are Bogle or Gnarly Head Old Vine Zinfandels.  They are my "go to" wines for bbq and burgers, and are around $10.  Shiraz's are also good choices.for this kind of meal. The Penfold's winery is a good source for Australian shiraz's and has a wide range of price points as well.

KYH is spot on with the "those you like" assessment. 
post #9 of 9
they guys have all said merlot.  and honestly, when it comes to red meat, this is my first choice...
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