If you’re looking for a way to spice up your barbecue this season, look no further: wine pairing is the way to go. There’s always the classic Cabernet Sauvignon, a great match for a perfectly grilled steak. Or you could go for a smokier flavor with a Petit Sirah and saucy ribs. Just know that with any wine you try, there’s a perfect meat to go along with it.
Read the full article here:
Wine picks for barbecue season – Victoria Times Colonist
I guess canadians don’t drink beer?
I am kidding! we always have a few bottles of wine around. This article seems to be a way to put some brandings out there to make advertisers happy; like a “top 10″ format. i mentioned it only because in a much younger incarnation i waited tables working my way through college and i have a better education about wines than most people. I also believe that whole business about white wines with this food and red wines with that food is a bunch of silliness.
We generally drink wine because it is wine and know nothing about what we like (and end up looking ridiculous with a glass of pink zin because we were afraid to grab a water bottle) or we drink the wines we prefer. I like a full-bodied spicy wine like a dark zinfandel and i can drink that regardless of what i am eating — or if i am eating. I also think the french Beaujolais can be absolutely amazing with anything.
If you are being picky about wine please make sure it is because you are making your own reduction or adding it to a barbecue sauce.
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