“Wine makes every meal an occasion, every table more elegant, every day more civilized.” Andre Simon
Today’s pairing is all about BBQ. Since I’m from Texas, when I think of BBQ sauce, I think a hearty, thick red sauce with a little bit of heat to it. You can put this kind of sauce on anything- seriously. Ribs, brisket, chicken, pulled pork. Heck, put it on fish! I think I’ll draw the line at chocolate, but hey, who I am to judge if you want to throw some BBQ sauce on chocolate? I’m sure I’ve seen stranger.
A great pairing with a hearty red sauce, whether you’re having chicken or beef, is a medium to full bodied red wine, like Traveling Vineyard’s Tanglerose Fireside Red. This is a serious wine that won’t get overpowered by strong sauces, but the blending of multiple wines helps soften the flavors and balance the final product. The wine has a lot of earthy flavors mixed with blackberry that help it pair perfectly with a thick, rich BBQ sauce. Just make sure you’ve chilled it to the right temperature, about 65-68 degrees. This will cut the hot finish you experience with red wines and help bring out the fruit flavors.
An added bonus of Tanglerose Fireside Red is that it pairs well with a lot of BBQ friendly side dishes- apple mashed potatoes, potato salad, roasted vegetables, baked beans, and BBQ chips. You can check out the wine and use the sommology tool on Traveling Vineyard’s website.
Or, consider hosting a wine tasting so you can try before you buy!
Now you tell me: what is your perfect BBQ pairing?