Barbecue dishes
Barbecue dishes

Pairing: Barbecue dishes

Recipe

Ingredients

  • Meat (e.g., ribs, brisket, chicken) – Provides the core flavor of the BBQ dish, the texture, and the base for sauce pairings.
  • BBQ Sauce (Kansas City, Texas, South Carolina) – Adds sweetness, spice, or tang, essential for pairing with wine (sweeter sauces work best with fruity reds; tangy sauces complement acidic whites).
  • Spices (paprika, cumin, garlic) – Enhance the smoky or spicy profile of the barbecue, requiring wines that balance or enhance these flavors.
  • Wood Chips (optional for smoking) – Impart the distinct smoky character to grilled meats, a key component for pairing with full-bodied wines.

Instructions

  1. Prepare the meat by seasoning it with a blend of spices like paprika, cumin, salt, and pepper. Let it marinate for at least 1-2 hours.
  2. Preheat the grill to medium-high heat (or prepare a smoker for low and slow cooking if you're smoking meats like brisket).
  3. Cook the meat on the grill or smoker, ensuring the internal temperature reaches food-safe levels (165°F for chicken, 145°F for beef or pork). Use wood chips in the smoker or grill for added smoky flavor.
  4. Brush with BBQ sauce during the last 10 minutes of cooking, allowing it to caramelize without burning.
  5. Rest the meat for 5-10 minutes before serving for the juices to redistribute.

Serve With

Zinfandel, Sauvignon Blanc

Learn More About the Best Pairings

Zinfandel
Zinfandel

Zinfandel

Bold, robust red wine known for its intense fruit flavors and high alcohol content.

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Sauvignon Blanc
Sauvignon Blanc

Sauvignon Blanc

A highly aromatic white wine grape variety known for its refreshing acidity and diverse flavor profile

Learn More

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