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Sounds like an odd combination, but that what I'm faced with. We're doing a Brisket for Christmas Eve. No beer drinkers in the group, but a few like sweet red wines.
Any suggestions and explanations would be great.
My sides for the meal: Creamy Broccoli Salad, Brazilian Tomato Slaw, Congri, Mac and Cheese, and Corn Pudding
Try this chart - I love red wine but not sweet wine. So a sweet red wine seems an oxymoron to me. However, as JCBBQ said Malbec might be a good choice, Shiraz or Zinfandel as they're quite ubiquitous. but be careful with Zinfandel as it can be dry depending on the winery. Beaujolais nouveau would likely be ideal for your guests, if you can find it.
If you want to find some ideas for trying new wines in your preferred spot on the sweetness scale, we can help. Locate your favorite red on this red wine sweetness chart or discover a new favorite.
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.
Thanks for this. I keep saying I am going to cut back on the brewskis and drink more red wine, but I know bupkiss about wine. I know I like semi sweet, but when I ask in the liquor stores the answers or recommendations I get usually don't turn out well.
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
I know most people think of it as a dessert wine but Port goes really well with red meats, especially steak, but would be good with brisket too. It is bold and has a sweetness to it, alcohol level is about 20% so go easy. I like Messina-Hof Papa Paulo from Texas since it has a more pronounced oak note than most ports.
Otherwise I'd go with Malbec, Cabernet, Merlot, etc. I'm not a fan of sweet wines (other than Port which is more semi-sweet) and don't think it pairs well with smoked meats but that is a personal opinion.
I would quiz the guests and ask them which wine style/brand they would like with a rich, smokey red meat. Let them decide and then, hopefully, they will be happy.
Last edited by 58limited; December 2, 2021, 07:31 AM.
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.
Pinot noir,,,not sweet,,,,but it’s good
can’t see a sweet wine with bbq brisket
Either the wine will ruin the taste of the brisket or the brisket will ruin the taste of the wine,,,
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."
One thing people aren't asking you is, what's the rub on the brisket gonna be? Just plain S&P maybe SPOG? Or you gonna use a sweeter rub and vinegar based spritz? I'm not sure, but that could affect the proper pairing.
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.
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.
Correctly pairing your beef to the right type of beer can enhance the flavor experience. From pale ales to dark lagers, beer features nuances of taste and texture.
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.
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.
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