Wine with Q

[thewoodman]

What are your thoughts on wine with BBQ or should I just stick to beer. After smoking a brisket and pork butt for 14 hours last weekend, the wine matches were less than remarkable. A spanish rose worked okay, but mainly because it was cold, and zin wasn't bad, but nothing to write home about.

P.S., I probably can't ask about wine on the BBQ site or my registration might be revoked...

[hotwine]

We frequently have wine with BBQ. For brisket, a Rhone or Zin can work well, especially if using a tomato-based serving sauce. Have also enjoyed a Beaujolais and a Rioja on occasion. When the Q reaches the leftover stage, I like to use an inexpensive Cab with it, such as the Becker Iconoclast from the Texas Hill Country. Barbecued pork is another matter..... I don't cook a lot of it, but have found a Rhone to work well, or lusty (cheap) Pinot Noir. (When I say Rhone, I include Syrah/Shiraz or Mourvedre.)

[sedhed]

IMHO. I'm a beer guy with that type of food . I don't want to waste a good wine with food that's so spicey or overbearing. Some of the BBQ you have in the south makes wine irreverent.

[hotwine]

Hmmmm.... irreverent? No.... the preacher enjoys it, too.

[sedhed]

Help WW. Irrelevant.

[winoweenie]

Youse tiped it, youse take the heat bubba!ww