The right wines for barbecue
August 27th, 2011
06:00 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Some time ago, I had the odd honor of being a judge at the Jack Daniels World Championship Invitational Barbecue, one of the bigger meat-fests in the barbecue circuit. I can’t recall who won what, but I vividly recall walking up the stairs to my second-floor motel room, listening to two portly fellows loudly discuss the merits (and drawbacks) of possum and raccoon barbecue.

In that context, pairing wine instead of beer with barbecue seems a bit twee, sort of like playing Chopin nocturnes at a Nascar race, but what the heck. What are cliffs for but to fling oneself off of?

Brisket
Being a Texan, my heart believes that real barbecue is made from cow, not pig, despite a lot of Southern evidence to the contrary. Anyway, that’s a battle to be fought by diehards. Ignore them. Drive to Louie Mueller’s in Taylor, TX, order yourself some of their sublimely excellent brisket, and then figure out some way to drink a good Cabernet blend with it. The 2008 Cameron Hughes Lot 249 Alexander Valley Meritage ($12) is a fine choice.
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Filed under: Barbecue • Content Partner • Food and Wine • Sip • Wine


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