Pairing: Grilled Meats and Barbecue

Grilled meats and barbecue are beloved for their bold, smoky flavors, enhanced by marinades, dry rubs, and sauces. Whether you’re grilling beef, pork, or chicken, the charred crusts and tender interiors pair well with wines that offer a balance of acidity, fruitiness, and tannins to complement the richness. From spice-rubbed steaks to sticky ribs, wine pairings help enhance the depth of flavor in grilled and barbecued meats, creating a perfect harmony of sweet, savory, and smoky elements​.

Our Favorite

Recipe

  • Beef or pork ribs (2-3 lbs): Provides a fatty, flavorful base for grilling or smoking.
  • Dry rub (paprika, brown sugar, chili powder): Adds a layer of spice and sweetness, enhancing the smoky flavors.
  • Barbecue sauce (1 cup): A rich, tangy glaze that caramelizes on the meat during grilling.
  • Garlic (3 cloves, minced): Adds aromatic depth to the dry rub or marinade.
  • Olive oil (2 tablespoons): Used to coat the meat, ensuring it crisps up on the grill
  1. Prepare the meat: Rub the beef or pork ribs with olive oil, garlic, and your chosen dry rub, ensuring they are well-coated. Let the meat rest for 30 minutes to absorb the flavors.
  2. Grill the meat: Heat the grill to medium-high heat. Place the ribs on the grill, cooking for 5-7 minutes on each side until well-charred.
  3. Apply barbecue sauce: In the last few minutes of grilling, brush the ribs with barbecue sauce, allowing it to caramelize.
  4. Rest and serve: Remove the meat from the grill and let it rest for 5-10 minutes before serving with additional barbecue sauce

Zinfandel, Cabernet Sauvignon

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Zinfandel

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

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Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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Samplers

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