Wine & Food

Snooth User: Philip James

Wines for BBQ?

Posted by Philip James, Apr 5, 2008.

Always tricky? Its getting warmer and I want a crisp white or a nice rose, but they dont pair too well with charred meats. Do i cave in and grab a smoky syrah or cab? What other options are there?


Reply by John Andrews, Apr 6, 2008.

We (at Loxton) always recommend a good Zin with sauced charred meat. :-)

Reply by Philip James, Apr 7, 2008.

I think if there were enough people at the BBQ (what do i know, i live in a highrise where grilling is banned) I'd have a rose for the coldcuts, salad and for general chilling out in the heat, then break out either a syrah or zin (thanks John) for charred meats, but I might even go with a lighter red like a beaujolais or something that can take a slight chill

Reply by Rodolphe Boulanger, Apr 8, 2008.

I am partial to Petite Sirah with by BBQ ... but I'll also throw out Pinotage, Barbera and Rose Champagne as some other less than expected combos for grilling.

Reply by oceank8, Apr 12, 2008.

We have a lot of BBQs and mostly drink Syrah or Zin. Now that I have supplied my opinion, I have question. I have never heard of Pinotage before and just researched it a bit. Now I am intrigued, any suggestions for one that doesn't have the acetone smell that some critics don't like?

Reply by Philip James, Apr 14, 2008.

I dont know a lot of Pinotage, and I'll struggle with too many examples (RBoulanger might be able to help there). What I know is this: its commonly grown in South Africa and is a hybrid grape from Pinot Noir and Cinsault.

I have tasted a fair few and I dont recall acetone ever being a major flavor. Eucalyptus is however.

From wikipedia: "It typically produces deep red varietal wines with smoky, bramble and earthy flavors, sometimes with notes of bananas and tropical fruit, but has been criticized for sometimes smelling of acetone."

Reply by Rodolphe Boulanger, Apr 14, 2008.

This is a good start that isn't too pricy.

There's another really good one from Oude Compagnies that doesn't appear on Snooth....GASP...

Reply by John Andrews, Apr 14, 2008.

Maybe I should have tried a pinotage with BBQ. The one I tried in South Africa was not to my liking. Of course it wasn't with BBQ.

There are a few producers here in Cali that are experimenting with the grape. Ones that I know off the top of my head are Fort Ross Winery and J Vineyards. Not sure if J is still producing a Pinotage but they did have one.

Reply by oceank8, Apr 14, 2008.

Thanks for the suggestions, I plan to try one. I'll try to have it with BBQ and let you know how it goes!

Reply by andrew, Apr 17, 2008.

Zin is my favorite, also pairs well with gamier meats like lamb.

Reply by CamachoCigars, Apr 17, 2008.

Great suggestions!!!!

Reply by Philip James, Apr 18, 2008.

Yeah, this has become quite a good thread - Its going to be 78 degrees here in NYC so I'm longing for some good bbq

Reply by John Andrews, Apr 18, 2008.

Seems the good weather we were having here shifted to the east coast ... only going to be mid-60s here this weekend. Blah.

Reply by CalKid, May 3, 2008.

Zin, definitely.

Reply by Philip James, May 4, 2008.

Zin really seems to be the favorite. Rose, slightly chilled Beaujolais and a few other options for those trying to break the mold or for those stinking hot days

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