My father in law, a crotchety old coot who won’t drink beer, will demand wine w his dinner. We are having pulled pork sammies, beans, Mac n cheese, and coleslaw.
Wow! That is crotchety. He should drink what is offered as a guest! I would say give him a glass of water…. I just can’t think I’ve ever paired wine with pulled pork, beans and Mac n cheese….
Can’t help you on a specific wine, as I’m a beer guy….
Donw I had never heard of a Malbec until I read this post.
Have not seen that variety that I can remember ever in any LCBO.
Googled it, seems to be a very regional wine, big in France of course and one other country and out west in BC not so much that I can tell in this area.
Great info, I learned something new yesterday, there's a variety of grape called a Malbec.
Pinot Noir is a great choice and there are some knock out American Pinots to be had. Recently I had a Harvey & Harriet pinot noir from Paso Robles. Perhaps not the cheapest but a great wine.
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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.
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I'm going to go way out on a limb here and suggest something really crazy: Ask him what he likes.
You'll find a very a wide range of very drinkable, yet inexpensive, reds like Pinot Noir, Malbec, Merlot, Cabernet Sauvignon, etc., out there. If you don't want to ask him, just get a decent, inexpensive red blend instead of a varietal.
I mean, what the heck ... it's to go with BBQ, right?
Geez, people. While I get that guests should usually drink what's around, it cuts both ways. Hosts should provide some variety of choices. That's part of hospitality.
Wine-wise, I'd ask what he likes, as MBMorgan suggests and grab some of that. With smoked meats, Syrah or Zin would be my choice. They'll also cut through the Mac and cheese. If the slaw is a creamier dressing it will work there too.
Very true and a great point, apart from my clowning around in above comments, I have Baco's, Pinot's Merlots, Cab Francs in the wine rack right now. All Canadian vintages.
Haven't brought anything out of Cali lately but am always drawn towards Josh when its on sale.
My daughter is dating a Portuguese kid so they're reds are sneaking in now too. Good wine and very affordable in these parts anyway.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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My personal favorite is a red zinfandel. Normally I like a cabernet sauvignon, just generally not the cheap supermarket $12 bottles though, but a good zin really goes well with BBQ too, and is often just a scootch gentler pre-food. My favorite zin is Dry Creek, it is one of the best for the low ~$25ish cost, drinks like a potent cab. Cline Ancient Vines is another great affordable one.
It's been said, that if you can't make a good Zin with fruit from a farm on Dry Creek road, you should stop making wine. For my money, very few ungreat zins from the Dry Creek AVA, with a few that are a bit hot (unbalanced high alcohol).
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