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Vino In My Dino

Is Zinfandel ‘the wine’ for Barbecue?

May 24, 2019 15:53

Is Zinfandel ‘the wine’ for Barbecue?

There are many articles about pairing wine with barbecue. You know the stuff: smoky, layers of flavor from the many spices used or the sauce is a bit sweet to offset the heat. And there’s something about Zinfandel being the ‘all-American’ grape that makes it a great choice.

When I am putting together a menu I always keep wine in mind. What am I fixing and which of them will go best? There are a few things to consider as I choose which meat, which sides, which wine-or is it which wine, which meat? The other things I take into consideration are fat and heat. Now I think I am complicating things. It should be very easy. Chicken or the egg-which comes first? Let’s go with the wine.

Zinfandel in this case. The berry-spice quality of this varietal makes it a easy when it comes to pairing with the flavors of barbecue. It has some softness from the berry fruit, lighter tannins (as compared to Cabernet Sauvignon or Petite Sirah) and the zing from the spice partners nicely with the world of barbecue flavors. Balance is important too because when there is balance between the fruit, acidity and tannin there is a more perfect pairing between Zin and barbecue fare.

Other things I consider are the protein: pork or beef. These are my favorites to pair with Zin especially pork. And then there is the level of spice and fat—which cut to use and making sure it is fattier like ribs, pork shoulder or brisket. Fat is the bridge between wine and food and in order to make the pairing sing you need to have enough fat. It acts as the buffer and allows you to truly enjoy the pairing. Fourth is bringing the heat or not. I like a little spice but not chipotle/cayenne/ghost pepper hot. I go for layers using different mild to medium chili powders and backing them up with dried herbs to match like oregano. Again balance is what I am seeking for an enjoyable and tasty meal. Sweetness is your fifth consideration but not necessarily the deciding factor. Sometimes there is too much sweet for me and it interferes with the wine and food.

I said easy so here it is in a nutshell. The berry-spice quality of Zinfandel makes it the best choice when it comes to pairing with pork (pulled or ribs) and beef (brisket or steak). I use mostly dry rubs instead of sauce because there is less sweetness to interrupt the great combination of flavors. I like the idea of balance from the wine to the ingredients in a dish. So there you go-Zinfandel, the go-to, All-American choice for this summer’s BBQs.


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