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Barbecue - 6/9/2008 10:00:17 AM   
Dad of vinny

 

Posts: 24
Joined: 6/3/2008
Status: offline 		So we are going with some friends to a BBQ place this weekend and I'm thinking about what bottles to bring. I don't do beer, and I know the place has the typical "we need to have a few wines, but we barely care" list.

Thoughts on varietals, the BBQ sauce in this place is tangy and peppery and you can heat it up with their homemade hot sauce. I'm leaning towards Syrah and maybe a Big Cali Pinot, but thought I'd get some opinions.
Post #: 1
RE: Barbecue - 6/9/2008 10:11:03 AM   
rjonas

 

Posts: 148
Joined: 11/5/2006
From: Newcastle, WA
Status: offline 		With a tangy and/or peppery BBQ sauce, you could even do a good CA Zin or even a Carmenere..

If the BBQ sauce is tomato-based, I personally would probably go with a Zin, Carmenere or even a
Cab..  If it's not tomato-based, your thoughts on Syrah or Pinot are probably right on..

My .02...

(in reply to Dad of vinny)
Post #: 2
RE: Barbecue - 6/9/2008 11:03:57 AM   
cgrimes

 

Posts: 906
Joined: 10/8/2007
From: Massachusetts
Status: offline 		This is one of the few times I would consider pulling out an Aussie shiraz.  They are really not my style but tend to be hits in a crowd situation.  If it were just me--Vacqueras or another CdR village.

(in reply to Dad of vinny)
Post #: 3
RE: Barbecue - 6/9/2008 11:25:09 AM   
FHR

 

Posts: 97
Joined: 9/29/2005
From: Austin, TX
Status: offline 		Here in Texas, Zin is always the pairing with barbecue.  Of course the sauce is always tomato based.

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Fred

(in reply to cgrimes)
Post #: 4
RE: Barbecue - 6/9/2008 11:26:37 AM   
cgrimes

 

Posts: 906
Joined: 10/8/2007
From: Massachusetts
Status: offline
quote:

ORIGINAL: FHR

Here in Texas, Zin is always the pairing with barbecue.  Of course the sauce is always tomato based.


I thought the sauces in TX were all meat based

(in reply to FHR)
Post #: 5
RE: Barbecue - 6/9/2008 11:48:56 AM   
mghomula

 

Posts: 20
Joined: 4/23/2008
From: Ohio (Now In Mid Michigan)
Status: offline 		I typically go with a Zin and have a favorite that I think pairs exceptionally well with most traditional BBQ fair and sauces.  It is 2004 Martinelli Jackass Vineyard Zinfandel (I gave the link to the 04 as it is my preference and my tasting notes are there but the 04-06 are all exceptional) or 2006 Giuseppi & Luisa Zinfandel.  If you can find the JA Zin that is the one to go with, in my humble opinion, but the 06 Giuseppi & Luisa is also great. 

_____________________________

Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly. ~ W.E.P. French

(in reply to cgrimes)
Post #: 6
RE: Barbecue - 6/9/2008 1:43:31 PM   
ColoradoRick

 

Posts: 19
Joined: 10/26/2006
From: Woodland Park, CO
Status: offline 		My vote would also be a zin - perhaps a Chase Hayne Vineyard or a big Robert Biale?  When should we arrive?  

(in reply to Dad of vinny)
Post #: 7
RE: Barbecue - 6/9/2008 1:49:47 PM   
Serge Birbrair

 

Posts: 1524
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline 		Have you tried Pinotage with BBQ?
Pairing made in heaven.

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(in reply to ColoradoRick)
Post #: 8
RE: Barbecue - 6/9/2008 4:06:27 PM   
grafstrb

 

Posts: 498
Joined: 11/6/2007
From: Los Angeles, via Minnesota
Status: offline 		My first thought was Zinfandel.  If your Q is going to be spicy, I would suggest avoiding red wine, as spicy food often accentuates the tannin and/or steamrolls right over any nuances the wine may have.  If you are going with spicy fare, I would suggest a Gruner Veltliner, Viognier, or white Bordeaux --- the more minerality the better!  On that note, a Sauternes would be ridiculously good with BBQ, but it may be hard for some in your company to drink Sauternes for dinner ... IMO, Sauternes is not just for dessert!

(in reply to Serge Birbrair)
Post #: 9
RE: Barbecue - 6/9/2008 4:11:52 PM   
Maestro

 

Posts: 558
Joined: 10/4/2007
Status: offline
quote:

ORIGINAL: grafstrb

IMO, Sauternes is not just for dessert!


Sauternes and Foie Gras is wonderful. The saltier the Foie Gras, the better.

< Message edited by Maestro -- 6/9/2008 4:16:33 PM >

(in reply to grafstrb)
Post #: 10
RE: Barbecue - 6/9/2008 5:14:26 PM   
mghomula

 

Posts: 20
Joined: 4/23/2008
From: Ohio (Now In Mid Michigan)
Status: offline
quote:

ORIGINAL: grafstrb

My first thought was Zinfandel.  If your Q is going to be spicy, I would suggest avoiding red wine, as spicy food often accentuates the tannin and/or steamrolls right over any nuances the wine may have.  If you are going with spicy fare, I would suggest a Gruner Veltliner, Viognier, or white Bordeaux --- the more minerality the better!  On that note, a Sauternes would be ridiculously good with BBQ, but it may be hard for some in your company to drink Sauternes for dinner ... IMO, Sauternes is not just for dessert!


These are some really interesting and unique suggestions.  I would not have thought of Viognier or Gruner Veltliner at all but it makes sense.  I am going to give this one a whirl.

I have served Viognier with a rosemary dijon chicken and it is an amazing compliment to that dish. 

_____________________________

Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly. ~ W.E.P. French

(in reply to grafstrb)
Post #: 11
RE: Barbecue - 6/9/2008 5:15:32 PM   
fingers

 

Posts: 729
Joined: 8/26/2006
From: Santa Ana, CA
Status: offline 		I think a luscious, minerally,  Pinot Gris works great with BBQ.   Oregon, WA, or NZ

(in reply to grafstrb)
Post #: 12
RE: Barbecue - 7/2/2008 3:46:04 PM   
Blue Shorts

 

Posts: 314
Joined: 2/5/2008
From: Santa Cruz, California
Status: offline 		In Texas, even the vegetables are meat-based.

_____________________________

The best wine is the one that you haven't yet tried.

(in reply to cgrimes)
Post #: 13
RE: Barbecue - 7/2/2008 3:51:12 PM   
cgrimes

 

Posts: 906
Joined: 10/8/2007
From: Massachusetts
Status: offline
quote:

ORIGINAL: Blue Shorts

In Texas, even the vegetables are meat-based.


And LARGE...

(in reply to Blue Shorts)
Post #: 14
RE: Barbecue - 7/2/2008 6:31:00 PM   
vinopkm

 

Posts: 106
Joined: 6/14/2008
From: Orange County, CA
Status: offline 		What are you BBQing is the really question I haven't seen yet...
Chicken- Syrah (Central Coast 04- Paso to Santa Ynez- Baileyanna Fire Peak- is something I have liked) and littler Zins- Napa and Sonoma
Pork- Zins
Steak- Zins, Cabs, Syrahs

On a sidenote I think people should link their cellar when asking for suggestions- that way people can make better suggestions than stating wines they like (which I have done).  Or state they are looking for wines in a certain price range. 
Looking for a Red wine- Price range $20-30, BBQ, etc.  My 2 cents.  I only say this not to knock the person who started the post, but for my own future knowledge of what people suggest for more specific senerios. 
The Martinellis retail at my local wine shop for $75 G&L and the Jackass $150- wines I wouldn't bring to a party where they supply wines that they don't care about.

Some suggestions for wine that I think you could find anywhere (or at least in CA):
Frogs Leap Zin, Ridge (Ponzo and Lytton, not a fan of the 06 Geyersville), Baile and Four Vines.
Qupe Syrahs, Paso Robles area 04 Syrahs, and Santa Ynez 04 Syrah- to me I haven't found too many 04 Central Coast Syrahs that I haven't liked. 
Also what do people think about a Cotes du Rhone?  (I edited like- to "think")

< Message edited by vinopkm -- 7/2/2008 6:49:02 PM >

(in reply to cgrimes)
Post #: 15
RE: Barbecue - 7/2/2008 6:40:29 PM   
deb293

 

Posts: 294
Joined: 8/24/2005
Status: offline 		All I can say is, if you are thinking of bringing Martinelli Zins to a BBQ you are an incredibly generous person, and I hope your friends appreciate your thoughtfulness.  I hope wines of that intensity (and nuance) don't get "lost in the sauce."

(in reply to mghomula)
Post #: 16
RE: Barbecue - 7/2/2008 6:42:31 PM   
cgrimes

 

Posts: 906
Joined: 10/8/2007
From: Massachusetts
Status: offline
quote:

ORIGINAL: vinopkm

Also what do people like about a Cotes du Rhone? 



Not sure what you mean by this.  I have several answers lined up depending on how you clarify this statement...so get ready

(in reply to vinopkm)
Post #: 17
RE: Barbecue - 7/2/2008 6:47:18 PM   
vinopkm

 

Posts: 106
Joined: 6/14/2008
From: Orange County, CA
Status: offline 		In reference to BBQ- I like it.  But, I'll drink reds with everything.  I saw no suggestions for wines out of CA. 

The only whites I like are either have bubbles or is a good Viognier.  Not a Chard fan here.

(in reply to cgrimes)
Post #: 18
RE: Barbecue - 7/2/2008 7:05:01 PM   
cgrimes

 

Posts: 906
Joined: 10/8/2007
From: Massachusetts
Status: offline
quote:

ORIGINAL: vinopkm

In reference to BBQ- I like it.  But, I'll drink reds with everything.  I saw no suggestions for wines out of CA. 

The only whites I like are either have bubbles or is a good Viognier.  Not a Chard fan here.


Ah OK, well, then I agree with you.  I have evolved into the opinion that many new world zins and syrahs are too concentrated for barbeque.  I much prefer a good CdR or one of the CdR Villages (Vacqueyras, Rasteau, Gigondas, etc.).  They tend to be a bit drier, less concentrated, less overpowering.

In fact, I don't drink much Zin anymore because I do not know what to drink it with (though I confess I've not experienced the higher end of the Zin world).  I have exactly 3 Zins in my cellar (Rafanelli, Ridge Lytton Springs, Seghesio) and essentially only pull them out when someone comes over who likes them.

deb, I think you may have something to say about this...I'm still willing to be wooed into the world of  Zin...I just need a little help, encouragement , and a proper pairing.

(in reply to vinopkm)
Post #: 19
RE: Barbecue - 7/2/2008 7:55:28 PM   
deb293

 

Posts: 294
Joined: 8/24/2005
Status: offline 		cg,

You make an interesting point, as there are Zins and Zins.  I'm on the mailing lists of Turley (WS driven) and Martinelli (because of a tasting room visit) but have also been to Amador County/Sierra Foothills, where there are upcoming producers.  Ever heard of  Dobra Zemlja?  His motto is "no whimpy wines."  These wines can be intense, and not necessarily "food friendly" in the way you are used to.  I've had some Turley (Hayne) and Martinelli (Giuseppe & Louisa) stop a conversation (or a mouthful) because they grabbed my guests in ways in which they were not accustomed.  This is fun for me, because most of my friends don't think about wine much.

Pairings are tricky; but if you taste the wines once, you'll know what to do with them.  BBQ, grilled lamb; pizza with the lighter ones; you get the idea.

Used to be on A. Rafanelli's mailing list, but ended up being disappointed over time.  Personally, I think you're an "old world" guy and may never come around.

< Message edited by deb293 -- 7/2/2008 8:16:10 PM >

(in reply to cgrimes)
Post #: 20
RE: Barbecue - 7/2/2008 8:06:56 PM   
cgrimes

 

Posts: 906
Joined: 10/8/2007
From: Massachusetts
Status: offline
quote:

ORIGINAL: deb293

Personally, I think you're an "old world" guy and may never come around.



Perhaps...but I'm not yet ready to admit that completely.  "old world" guy--sounds like an old Jonathan Richman song....

(in reply to deb293)
Post #: 21
RE: Barbecue - 7/2/2008 8:38:37 PM   
Paul S

 

Posts: 501
Joined: 1/15/2008
From: Singapore
Status: offline 		Actually, I think the Gruner Veltliner suggestion is just about spot on. That would provide an interesting counterpoint for whatever reds you are bringing.

As for Shiraz - old vines Aussie Shiraz would probably do well too, but not the sweet younger vines style - I doubt that would pair with anything unless you are intending to swig BBQ sauce by itself. I presonally think a Northern Rhone or CdP would probably do better.

(in reply to cgrimes)
Post #: 22
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