Through the years I’ve helped chefs around the world create magical food and wine pairing menus, and am constantly asked by friends, “Pat—what wine would go best with…?” Well, as I always say, ANY wine with food is better than NO wine with food. But, if the pairing is to be GREAT instead of just good, then there are a few guidelines to think about.
And this month’s guidelines have to do with pairing wines with BARBECUED foods, in ALL of their many forms! Not sure what I mean? Well take a gander at the following: Carolina Vinegar-Tomato Sauce, Buffalo Hot Wings, Texas Salt and Pepper Brisket, Mexican Mole, Kansas City Sweet Sauce, Memphis Spicy Dry Rub, Hawaiian Ginger Soy Brown Sugar Sauce…and the list goes on and on. Anybody getting hungry yet?
This may all be FAR too complicated to remember but, thankfully, from a Wine and BBQ Pairing standpoint we can group them broadly into three categories: