While summertime usually calls for grilling tips and tricks, that doesn't mean you can't enjoy quality barbecue year round. And though beer is a perfect companion to the right cut of meat, a properly-paired glass of vino can make each bite of your rib eye even more enjoyable. The key to pairing wine and barbecue is to pay attention to the seasoning, sauce, and density of the meat.
Heavier meats like beef would be better complimented by a red wine, while less fatty options like pork would pair nicely with white. But, keep in mind that these pairings are not set in stone, the combinations are all about personal preference. (You never know, a Riesling could be .
) From brisket to ribs and pulled pork, each type of barbecued meat has its match in the wine section. A novice meat and wine connoisseur might assume any red will do, but Cody Goldstein, mixologist and founder of , has some insight on which wine works best for specific cuts of meat. What red wine goes with barbecue? "Red wine is always a great option to pair with heavier meats such as beef and lamb as the high tannins can highlight the richness of the meat," says Goldstein.
For wine beginners, are the component that makes it taste dry. The more tannins in a wine, the dryer it will taste. .
If you're into spicy barbecued meats, you'll want to avoid the dryer, high tannin-level wine as it will only enhance the spice and probably burn some taste buds away. Instead, sweeter wines like a Pinot Noir will make the whole experie.