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?

Replies

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Reply by John Andrews, Apr 6, 2008.

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

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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

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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.

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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?

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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."

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Reply by Rodolphe Boulanger, Apr 14, 2008.

This is a good start that isn't too pricy.
http://www.snooth.com/wine/cape-hav...

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

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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.

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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!

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Reply by andrew, Apr 17, 2008.

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

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Reply by CamachoCigars, Apr 17, 2008.

Great suggestions!!!!

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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

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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.

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Reply by CalKid, May 3, 2008.

Zin, definitely.

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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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