Barbecue and Wine Pairing!

I posted a barbecue and wine paring post on Foodista and wanted to pass it along- when it comes pairing wine with grilled and smokey foods, I turn to this list myself.

With all the wonderful sweet, smokey, rich barbecue sauces out there, it would be a shame to not pair your slow cooked ribs or juicy blue cheese burger with something as equally delicious.

There is something magical that happens when you pair the right wine with the right food. It happens when the best of both worlds collide and unique flavors are brought out of both your dish and the wine. When deciding which wine pairs best with your barbecue, here are a couple tips!

5 Tips for Pairing Wine with Your Barbecue

*Avoid high alcohol content wines when pairing with spicy sauces. The higher level of alcohol in the wine will increase the spiciness of your dish.
*High acid white wines like Sauvignon Blanc or Pinot Gris help cut through high-fat meat and pair well with tart and tangy sauces.
* Cabernet Franc and Syrah make excellent choices for pairing deep tomato and peppery sauces and pair perfectly with grilled steak.
*Experiment with several varietals depending on what you are grilling. There are many great quality rose wines that make the perfect pairing with barbecue salmon, shrimp or chicken.
*Save your delicate pinot noirs and your mild or complex wines for another pairing. Barbecue flavors are bold, bright and smokey, asking for bright or bold wines.

If planning a party, remember variety. What may be the perfect paring to you may not work for others. So if you are asked to bring wine to the barbecue, bring a full-bodied red and a crisp white and likely you’ll have a match.