BBQ Wines

Spark It Up with a Global Cast of BBQ Wines!

Late spring marks Outdoor BBQ Season even though some parts of the country are waiting for the thaw! Serious BBQ deserves well thought-out wine pairings to meld with bold flavors from spicy shrimp on the barbee, to dry-rubbed pulled pork. BBQ preparations are not just about the US, though. Let’s face it, the grill is a cook’s tool of choice worldwide! The popularity of Korean BBQ or Jamaican Jerk Chicken can’t be denied. Why not think outside of the box and travel the globe when making savvy wine pairings? Be creative, but follow proven pairing tips.  

• Stick with whites and reds that display forward fruit on the palate but not cloying sweetness. Spice and a touch of sweetness go a long way in the pairing equation!

• Choose table and sparkling wines that are naturally higher in acid. Assertive flavors need cleansing acidity to provide a natural balancing act.

• Avoid high alcohol wines. Extra spice and high octane can be cumbersome! There are some exceptions, such as Californian Zinfandel, which sometimes teeters on 17% alcohol. Just make sure you’re sipping the old-vine with gobs of berry fruit!

Syndicate content