Dust off those grilling utensils and join us for an exploration of regional barbecue styles and how to pair them with our different zinfandels. Kansas City, North Carolina, Texas, and Northern California; each has its own unique interpretation of barbecue flavors, and we’re here to help guide you through the tasty variations.
The first step in pairing wine and barbecue is to identify the dominant element in the dish and then look for a complementary element in the wine. The dominant element in a particular dish typically falls into one of three categories:
When you’ve determined the key element of the dish, look for complimentary flavors in the wine. Below are several examples. Try these recipes or experiment with the suggested pairings.
The dominant part of this dish is the barbecue sauce. Kansas City style sauce is what many associate with a “traditional” barbecue sauce. This not only brings richness to the ribs, but a diverse array of spice. Since this dish calls for a wine of equal intensity, we’ve paired it with our Rockpile Zinfandel. This wine is a blend of zinfandel and petite sirah from mountainous plantings in the Rockpile AVA of Sonoma County. This rich, full-bodied wine with notes of blueberry and spice pairs beautifully with this dish.
There are two focus ingredients in this dish: the relatively mild pork and the taste of vinegar in the sauce. This combination calls for a complex wine with good acidity to balance the use of vinegar. Our match for the Pulled Pork is our Geyserville vintage. The age of the vines at Geyserville contribute amazing complexity to this wine. Additionally, the significant amount of Carignane, which gives the wine great acidity, makes this a wonderful pairing.
Dominant elements of this dish include the beef and the high impact cooking method of mesquite grilling. This dish calls for intensity and structure. Our choice pairing is the 2017 Lytton Springs. This wine shows rich, dark fruits and intense spice, which complements the grilled brisket perfectly. The old vine complexity shines in this wine, along with with the small amount of petite sirah which adds to the structure of the wine, helping create a fantastic pairing for this bold dish.
California’s signature varietal became the core of the marinade for this Tri-Tip. The California Tri-Tip cut was popularized in the 1950’s in Santa Maria, California, where locals rubbed it with a variety of seasonings and roasted it whole over red oak. Locals favored Tri-Tip for its full flavor and lower fat content. The cut is still often labeled the “Santa Maria steak.” We chose East Bench Zinfandel as its pairing partner for this preparation.