Wine with BBQ Article

[SheilaAnn]

Interesting thoughts… I will have to see if I can find anything with that first grape mentioned.

https://www.insidehook.com/article/cooking/pitmaster-pat-martin

[58limited]

I've gotten to where I drink a good domestic oaky Port, such as Messina-Hof Papa Paulo form Texas, with a grilled steak.

Strong reds with most beef, lighter reds or semi dry whites with pork, same style whites with chicken. I'm not a huge dry white wine fan but I really enjoy dry reds.

[SheilaAnn]

An oakyport? Really? Intriguing!

[WayneT]

SheilaAnn Yeah, I was confused by that first paragraph too. Since it’s not fortified with brandy I can see where it might work with red meat but it’s still marketed primarily as a dessert wine.

[58limited]

Yes, the Messina-Hof port has an oaky presence that I really like. Not strong like some Cabs or other reds but noticeable. Portugese Ports, which I love and will also drink with a steak, do not have this characteristic.

[WayneT]

I’ve heard of the varietal but can’t remember if or when I’ve had a 100% Carignan. That will be an interesting pairing. Syrah, with its pepper notes, paired with brisket makes perfect sense.

We can thank the Wagner family (among others) for all the fruit bombs coming out of CA. Chuck’s son, Joe, started that trend with Meiomi Pinot Noir and then amped it up with Belle Glos. Don’t get me wrong, there are times when a fruit forward wine is appropriate but it’s difficult anymore to find a new world Pinot that is not.

[rickgregory]

For domestic Pinot, head to Oregon. Carignan can be quite fun. The Lioco should be easy to find... i've seen it here in supermarkets

[WayneT]

Willamette Valley PN are my go-to in the new world.

[Henrik]

I know Daniel Vaughn (bbq testing/writer legend) recommends champagne with bbq. Just wanted to add that, I like his suggestion 😄

[SheilaAnn]

Did somebody say champagne? I’m in!

[Henrik]

As for carignan with pork: I agree. I like it with beef (steaks) also.

[bbqLuv]

Wine with BBQ, maybe a cheapo fortified wine.
I would rather have PBR