Wine & BBQ

I say it all the time that BBQ is America’s trendy food. You barbeque all over FoodTV and the growth of BBQ competitions across the US is growing like wildfire. BBQ has even found its way to the island of Manhattan with dozens of barbeque joints sprinkled throughout the city. With the trendy move to BBQ, fine diners may want to pair a wine with that brisket or pulled pork. Here are some recommended wine and BBQ pairings from an exept taken from an article by Robert Fernandez at WhiteTrashBBQ.com.

Starters (salads, cheeses, appetizers):

• Sparkling wine, Gerwurztraminer, Riesling, White Zinfandel, Pinot Grigio

Beef:

• Cabernet Sauvignon, Merlot, Shiraz, Zinfandel

Chicken:

• Dry Rose, Chardonnay, Sauvignon Blanc, Merlot, Shiraz, Pinot Noir

Pork:

• Dry Rose, Savignon Blanc, Merlot, Shiraz, Pinot Noir

Hamburgers:

• Dry Rose, Zinfandel, Pinot Noir, Cabernet Savignon, Shiraz

Ribs:

• Dry Rose, Shiraz, Pinot Noir, Zinfandel, Merlot

White fish or shellfish:

• Sparkling wine, Dry Riesling, Pinot Grigio, Chardonnay

Salmon:

• Dry Rose, Sparkling wine, Chardonnay, Pinot Noir

Serving Tips:

• Use the same wine in recipes that you plan on serving with the course.
• Count on “five” 5oz. servings from a 750ml bottle of wine.
• Chill sparkling, white and blush wines to 40-45 degrees F
• Serve red wines at 65-68 degrees F - that means on a hot day, don’t be afraid to keep them in a cool place!
• Keep wine bottles out of direct sunlight while storing.
• A five-ounce serving of wine (red or white) contains about 100 calories.
• Have iced-tea, lemonade and non-alcoholic frozen drinks as options for your guests.