Pairing Wine Food Chart for Barbecued Meats and Mushrooms
Most people don't worry too much about the wines they serve at barbecues, but like other foods matching food and wine perfectly can make an enormous difference. Grilled and barbecued food has a smoky strong taste that lingers in the mouth and this affects how the wine tastes.
Likewise drinking a mouth full of wine prepares the palette for the next portion of food. The side dishes served at barbecues are also quite different from those served at regular meals and you want the wine to pair with these side dishes and breads as well.
Let's face it barbecued foods are often rich and relatively high in fat and this affects the choice of wine to complement these types of foods.
There are a wide variety of wines to choose from.
This article approaches the pairing of wine with barbecued food from two angles:
► Which wine to serve with which type of meat that is cooked, and
► What food to cook to pair with your wine choice.
If you are a wine lover and want to enjoy the wine at a barbecue, you may want to choose the meat that will pair best with it.
So, what are the classic barbecue wine pairings?
Firstly - Which Foods Go Best With Which Wines
- Sparkling Wine - Chicken
- Sauvignon Blanc - Chicken
- Dry Riesling - Sausages
- Dry Rosé - Chicken
- Pinot Noir -Chicken
- Zinfandel - Sausage, Burgers, Chicken
- Carignan - Chicken
- Carmenere - Mushrooms, Burgers
- Cabernet Franc - Brisket, Steak, Burgers
- Tempranillo - Brisket, Steak, Burgers
- Malbec - Burgers, Brisket, Steak
- Syrah - Brisket, Steak, Burgers
Secondly - Which are the Best Wines for each Food Type
- Brisket, Steak, Ribs - Tempranillo, Syrah, Malbec
- Burgers - Malbec, Syrah, Tempranillo, Cabernet Franc
- Chicken - Sparkling Wine, Carignan, Dry Rose, Pinot Noir, Zinfandel
- Sausage - Zinfandel, Dry Riesling
- Mushrooms - Cabernet Franc, Carmenere
See the graphic for a summary of barbecue food types and wine pairings
Best Tips for Serving Wines at Barbecues
Below are some tips for preparing, choosing and serving wines are barbecues.
Best Wines to Substitute for Beer at a Barbecue
The role or beer is to quench the thirst and to cleanse the palate. The best ones are probably Dry Riesling and Sauvignon Blanc.
If it's Hot and the Food is Served Outside, Serve all Wine Chilled
This applies to the red wines as well as whites, especially if the weather is hot. The wines don't need to be freezing cold, but they need to be cooled down or chilled in the fridge or ice.
Red wines served lukewarm are a disaster. The delicate tastes are ruined. Chill your red wines a little if the weather is hot. Don’t think about it, just do it!
Serve Good Quality Wines but not the Most Expensive Ones
While a nice cool red goes will with the smoky atmosphere around a barbecue it is not the time to serve your most expensive wines. Neither the atmosphere nor the food are conducive for savoring very high quality wines.
© 2013 Dr. John Anderson
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