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Snooth User: Tbandcwfjourney

What to drink with BBQ brisket?

Posted by Tbandcwfjourney, Sep 20, 2013.

I'm hosting a BBQ dinner party and one of courses is smoked brisket with a sweet, tangy, pretty spicey BBQ sauce.  Wanting to explore outside of the Riesling realm, and I already have beer covered in another course, I find suggestions of fruity Shiraz and Zinfandel.  Thoughts, recommendations ?

Replies

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Reply by duncan 906, Sep 20, 2013.

For a white I would suggest a Vouvray demi-sec or even moelleux.For a red I would consider a Burgundy a wine which usually matches beef like no other

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Reply by outthere, Sep 20, 2013.

Zinfandel is BBQs friend. Riesling just doesn't float my boat.

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Reply by Richard Foxall, Sep 20, 2013.

Zin is almost always a good call with BBQ and esp with brisket.  I wouldn't go too fruity, as the extremes of Zin get too jammy to create an offset to the sauce.  I like a more structured Zin--yes, it exists--like a Williams-Selyem, a Carlisle, a Mauritson Rockpile.  But here's one that would be really neat:  Ulises Valdez's St. Peter's Church Zin is really peppery and spicy and just would hum with that brisket.  It mirrors the sweetness with its abundant fruit while matching the spiciness.  It's unique and every taster I've met noticed that profile of pepper and spice.

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Reply by Richard Foxall, Sep 20, 2013.

Just occurred to me that you might be in a place where you cannot get all of those, or they just aren't available outside the wineries' mailing lists..  The W-S is pretty broadly available, but here's another recommendation:  a Seghesio old vines or Seghesio Rockpile.  That Rockpile is made from a single vineyard they can't name, and they won't be able to get the grapes again because the contract was voided by the sale of the winery.  Seghesio knows how to make Zin, and I know where that fruit comes from and can assure you that it's sensational.  Seghesio was very smart to sign up for it when they did, because they can offer it at a price that can't be matched. It's available at JJBuckley. They will ship it to you if you are outside the Bay Area and it will arrive quickly; if you are in the Bay Area or some areas of Texas, they will get it to you the SAME DAY if you order it M-F before 3 p.m.  Not shilling for them, but that's pretty cool.

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Reply by Terence Pang, Sep 22, 2013.

How about some lovely Rioja? Duncan suggested a white, which is really smart since it isn't the first thing you'd think of. I'll throw up another odd possibility: Brachetto? Red sparkling. Nice floral aromas but high acidity to match the heavier BBQ flavours?

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Reply by JonDerry, Sep 22, 2013.

GSM (Syrah, Mourvedre, Grenache) blends from Paso Robles come to mind. This is funny because I've been getting away from these wines, but it does bring me back in a little just thinking of this food pairing.

I'd also support the Zin (Paso does this, too), and Rioja claims, especially vintage 2009 and 10 Rioja that figure to be on the bigger, fruitier side.

I'm starting to become a bit of a Riesling fan, though the sugary stuff does make me feel like I'm cheating a little, and there's some calorie guilt that comes along with it.  

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Reply by duncan 906, Sep 23, 2013.

I would always serve a white and a red at dinner parties and a BBQ is really an outdoor dinner party because there are always people [usually women] who only drink whites

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Reply by EMark, Sep 23, 2013.

I'm a tad late to this party, but most people here are aware of my Zinfandel prejudice.  So, that, obviously, would be my first choice.  However, if you wanted to try something a little less popular, I think a Petite Sirah would be great.  I don't know where you live or what kind of access you have to different producers.  So, I am reluctant to be more specific.

I agree with Duncan that having white wine available is a good idea.

After your event, if it hasn't yet happened, please come back and tell us how it went.  If it has happened. please come back and tell us how it went.

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Reply by Richard Foxall, Sep 23, 2013.

Of course PS, because it can peel the fat off your teeth with the tannin.  Needs to be a rounder one with enough sweet fruit to not make it to heavy a contrast. 

I agree with the Rioja idea, too, because Rioja is almost always a pleasure to drink.  So why not pair with a white Rioja for balance and fun?  As for the red Rioja, one I really like for this purpose is Rio Madre, which is unusual for being made of Graciano instead of Tempranillo.  Lots of the Temp based Riojas blend with Graciano, but this one is all Graciano.  Sold out at K&L, but I think TotalWine has it. Not as serious as those Tempranillos, but tasty and oh-so-reasonable.

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Reply by gregt, Sep 23, 2013.

Here's the problem: "sweet, tangy, pretty spicey BBQ sauce"

The meat will pair with any of the wines mentioned but you're not really going to taste the meat are you? It's the sauce that kills the pairings.  Zin, Syrah, Cab, PN, Tempranillo, Sangiovese, Nebbiolo - they all go really well with meat but sweet and sour and spicy is the hard pairing.

I'd go with an inexpensive Madeira or semi-sweet sherry or off-dry white. I'm drinking a white Tempranillo right now and it's great with my pollack and capers, but it would be dead with that BBQ.

There are some dishes that just don't pair all that well with wine and you got one of them. Pulled pork is another.

That said, I do it all the time, but then again, I'm not usually all that worried about pairing. I was actually going to have a Garnacha from Sonoma tonight, but stumbled across this white and figured WTH.

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Reply by piecesdevin, Sep 25, 2013.

What about a wine from the South of France? Languedoc-Roussillon has some great affordable reds and rosés. Often Grenache based, or GSM-blends or Carignan-Cinsault. 

Recently I tasted a great rosé blend of Carignan/Cinsault from IGP Cotes du Ceressou, a mini appelation. Pairs great with spicy bbq.

The article is in Dutch, but the page has a Google Translate button. Maybe it can give you some hints:

http://piecesdevin.blogspot.nl/2013/09/over-ultieme-campingrose-en-la.html

 

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Reply by Richard Foxall, Sep 26, 2013.

And if you can read even a little German, you can probably pick up Dutch--similar roots and easier structurally, as far as I can tell.  Although I can't say that I saw a ton of BBQ in Leiden or Amsterdam when I was there.  Lots of bitterballs and some great roast chicken.  And of course, my favorite:  Halal American Fried Chicken:

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Reply by peter269, Sep 30, 2013.

It can pair for the wine in Spain like Ramon Bilbao Rioja Reserva. It is really affordable.


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