Nothing tastes like summer more than a quintessential barbecue, an American staple that makes the classic apple pie a run for its money. Crafted beers are often the go-to pairing for the grilled feast; however, you can elevate your backyard meat-smoking manifesto by pairing it with a glass of wine.
From bargain-priced bubbly to luxurious reds, your juicy and smoky grub won’t be complete without the perfect wine to match. So if you’re looking to spice up your hard-worked brisket, the list below explores the ideal wine to pair for a match made in gastronomic heaven.
1. Memphis Barbeque
When it comes to Memphis barbeque, go ribs or go home. The spice rub is heavy on paprika and garlic, which gives it its well-known hot and tangy taste. It also uses pork and leans on the sweeter side of the palate, which is smoked until it nearly falls off the bone. Since the flavour profile explores a combination of sweet, tangy, and smoky, less tannic reds that boasts generous fruity hints like Merlot and Pinot Noire are one of the best pairings for this type of barbeque.
2. North Carolina Barbeque
This barbeque style relies heavily on a mixture of spice rub and vinegar. For that reason, taking a bite often bombards the mouth with strong flavours, which needs a touch of sugar and acidity to balance out the meat’s pungency. On that note, this type of barbeque is perfectly complemented by the delicate taste of French roses such as Provence or Languedoc for still selections. On the other hand, Loire, Bourgogne, or Alsace also works well for those who prefer sparkling rose. However, if you’re looking for a wine that can cut through the richness of the pork, medium-bodied Italian reds like Chianti and Barbera are also lip-smacking choices for Carolina-style barbeque.
3. Texas Barbeque
There are two types of flavour for texas barbeque; for one, central texas is known to be the most humble in the list as it likes to keep simple by putting less emphasis on the spices and more on the quality of the beef-based grub. East Texas, on the other hand, is all about extreme heat and spice. It is often served dry and smoked to the bone, both of which are ideally balanced by a more structured, bolder reds like Zinfandel, Malbec, and Cabernet Sauvignon.
4. Kansas City Barbeque
Kansas-style barbeque is all about exploring different kinds of meat – from beef, pork, sausage, and the occasional fish. All these are slow-smoked over a variety of woods; however, hickory is often the perennial favourite. This calls for a more diverse selection of wine, such as earthy nuances from Grenache, Syrah or Shiraz, or a Rhone-style blend to pair with heavier meats like pork, beef, and sausage. Meanwhile, lighter meats like fish and chicken can be enhanced when partnered with richer and acidic whites like Chardonnay and Sauvignon Blanc.
Choosing the best wine to complement the sweet, savoury, spicy, and smoky flavours of your barbecue can be tricky as it tends to make lighter wines taste thin and sharp. Picking a bottle with the most impressive price tag won’t do any favours either. The relationship between your perennial favourite grub and wine will depend more on its flavour type rather than its prestigiousness.
If you are looking to book wine tours of the Geelong pinot noir wineries, get in touch with us today! We’re happy to help.