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BBQ & Grilling and Wine

Discussion in 'Pairing Food and Wine' started by schmoozer, Apr 27, 2010.

  1. Apr 27, 2010 #1
    schmoozer

    schmoozer

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    This past weekend I was invited to a neighbor's house for some BBQ'd chicken and grilled sausages.  Said neighbor asked that I bring some wine.  I didn't because the only wine that's left in my cellar, having cut way back on wine consumption, are 25 to 30yo bottles of rare and expensive reds.  That got me to thinking - often a dangerous event - about what wine might match up well with traditional, slow cooked and smoked meats, as well as meat that's been grilled.  Any ideas on what some BBQ wines might be?

    BTW, the neighbor opened a couple of bottles, one a young California Zin and another a young and fiesty white, neither of which I liked nor which, to my taste, paired well with the chicken or sausages.
     
  3. Apr 27, 2010 #2
    kyheirloomer

    kyheirloomer

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    Chicken, and sausage, and barbecue sauce. Not an easy pairing.

    I'm guessing that an Argentinian merlot would maybe work.
     
  4. Apr 27, 2010 #3
    schmoozer

    schmoozer

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    There was no barbeque sauce.  Chicken was marinated, flattened, and cooked on the Weber off the coals.  Sausages were grilled over the coals.

    Why an Argentinian merlot?  Why not another merlot?

    Tks for jumping in.
     
  5. Apr 27, 2010 #4
    dmdaniel

    dmdaniel

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    I was thinking merlot, or maybe a strong Italian red but regardless, I would say hvy oak and light tannins.  I think the stronger oak would pair nicely with the smokey flavors coming from a grill.  Something higher in tannins might combine with the smoke from a BBQ and leave a bitter aftertaste.  My personal fav merlot is by Viansa, they are owned by a part of the Sebastiani family.
     
  6. Apr 27, 2010 #5
    kyheirloomer

    kyheirloomer

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    Why an Argentinian merlot?  Why not another merlot?

    The last thing I am, Schmoozer, is a wine authority. I'm the one who always insists there are only two kinds of wine: those you like, and those you don't like.

    That said, of those I've tasted, the Argentinians seem to have more body than any domestic merlot, which are thinner tasting to me.
     
  7. Apr 28, 2010 #6
    schmoozer

    schmoozer

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    Then what you're saying is that you'd suggest a full bodied merlot,yes?
     
  8. Apr 28, 2010 #7
    kyheirloomer

    kyheirloomer

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    'persactly!
     
  9. Apr 28, 2010 #8
    oldpro

    oldpro

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    Two of the best are Bogle or Gnarly Head Old Vine Zinfandels.  They are my "go to" wines for bbq and burgers, and are around $10.  Shiraz's are also good choices.for this kind of meal. The Penfold's winery is a good source for Australian shiraz's and has a wide range of price points as well.

    KYH is spot on with the "those you like" assessment. 
     
  11. Apr 30, 2010 #9
    nichole

    nichole

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    they guys have all said merlot.  and honestly, when it comes to red meat, this is my first choice...