Red wine ideas for a Brisket BBQ

[MBMorgan]

BYOB


Or a more useful answer: I'd go with Beaujolais. If not that then a pink sparkling wine (rosé Prosecco would be interesting).

[RonB]

My wife loves Jam Jar. It's a sweet red blend that's 89% Cabernet Sauvignon, 11% Shiraz. It's not super sweet if that helps. Around here it's in the Shiraz section.

[rickgregory]

Do you mean actually sweet as in sugar-sweet or fruit forward with bright red fruit? The latter says Gamay, Beaujolais being the classic there. I don't like sugar-sweet reds, so can't help you if that's what you're after.

[Draznnl]

I'd join the malbec crowd. A couple of other good wines for brisket are shiraz and syrah (the same grapes grown in different places).

[smokin fool]

Like the Rose idea if you can find a middle of the road as far as dryness
Go with a 70-30 split Red to Rose

[JCBBQ]

Yes! Forgot about Zinfandel!

[JCBBQ]

Hahahaha mine too but I don’t buy it anymore cuz it’s too damn pricey 👎🏻👎🏻👎🏻

[Attjack]

Wine and beef go together better than beer and beef. But I would not buy sweet wine. I like Cabernet Sauvignon, Bordeaux, or Pinot Noir to name a few.

[smokin fool]

Agreed, dryer reds would be my preference also.
Shiraz or in my case I’ve found Baco Noirs have peaked my interest lately.
Beaujolais when in season would be iffy I find it more of a dessert wine but that’s me.

[Smoldering Flea]

i'd go cote-rotie or rose champagne

[Chuppy]

If they brought their own bottles... I would see a Blackberry wine or Cranberry wine, but none of us have had a good BBQ brisket before and obviously we're not refined wine drinkers either. So if that's what the guests bring I would like to hold it off until dessert.
Maybe I'll look into a Malbec, it's been mentioned a couple of times and is in the center of the wine charts.

[Meathead]

I typically serve a big red with brisket but if their tastes run sweet, Lambrusco is an option, and this may sound horrifying, but select a nice win YOU love and add a pinch of sugar to theirs.

[Chuppy]

On the brisket for the rub Harry Soo's Moola. No injections, and no concentrated beef.
For the spritzing it will probably be water or water and apple cider vinegar.

[bbqLuv]

Excellent point, PBR pairs with . . . oh, never mind.

[bbqLuv]

I just may have to give Champale a try, if it can be found at Costco.
"Champale is a brand of malt liquor, brewed with yeasts more commonly used in wine fermentation, to produce a beer resembling sparkling wines in taste."