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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Wednesday, November 15, 2006

Barbecue and Wines

With the holidays coming up, I've had a few questions about drinking wine with your barbeque. For some reason a lot of people are convinced that wine is somehow more festive than beer. While I scarf at that notion, our friends at Charbroil and Fetzer Vineyards have conveniently put together a great guide to wine and Q. Here you go, enjoy, but I'll have a beer thank you.

Starters (salads, cheeses, appetizers):
  • Sparkling wine, Gerwurztraminer, Riesling, White Zinfandel, Pinot Grigio
  • Cabernet Sauvignon, Merlot, Shiraz, Zinfandel

  • Dry Rose, Chardonnay, Sauvignon Blanc, Merlot, Shiraz, Pinot Noir


  • Dry Rose, Savignon Blanc, Merlot, Shiraz, Pinot Noir
  • Dry Rose, Zinfandel, Pinot Noir, Cabernet Savignon, Shiraz


  • Dry Rose, Shiraz, Pinot Noir, Zinfandel, Merlot
White fish or shellfish:
  • Sparkling wine, Dry Riesling, Pinot Grigio, Chardonnay
  • Dry Rose, Sparkling wine, Chardonnay, Pinot Noir
Serving Tips:
  • Use the same wine in recipes that you plan on serving with the course.
  • Count on "five" 5oz. servings from a 750ml bottle of wine.
  • Chill sparkling, white and blush wines to 40-45 degrees F
  • Serve red wines at 65-68 degrees F - that means on a hot day, don't be afraid to keep them in a cool place!
  • Keep wine bottles out of direct sunlight while storing.
  • A five-ounce serving of wine (red or white) contains about 100 calories.
  • Have iced-tea, lemonade and non-alcoholic frozen drinks as options for your guests.
Of course the best recommendation I have is to just drink what you like, just remember to do it responsibly.

If you're looking for a more in-depth discussion of wines I heartily recommend that you check out my friend and WhiteTrash BBQ's wine expert Lenn Thompson's blog Lenndevours or the great folks over at Wine Sediments which is part of the Well Fed Network. I'll have more news about the Well Fed Network in the upcoming days.


At 8:17 PM, Anonymous adam said...

Wine is not festive. Wine is pretentious. Not that there's anything wrong with that.

Also, if you like Wine and Que, that's fine.

At 6:28 AM, Blogger Homesick Texan said...

If you can find a Lemberger, such as Shooting Star's Blue Franc, that's an excellent grape for all bbq--pork, beef and chicken. But yeah, I prefer beer with my bbq.

At 11:46 AM, Blogger Curt said...

I think people have approached wine as pretentious... But it doesn't have to be. Today, the Beaujolais Nouveau is released from this year's bottling, and it's a really nice wine for almost any barbecue, and served chilled. Inexpensive and very drinkable. It also goes well with turkey for next week's big day!

There are a lot of non-pretentious wines out there, and barbecue pairings are not that difficult to do. Not that there's anything wrong with a good Shiner Bock with that brisket!


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