Pairings | Brisket
Like most wines made from red grapes Zinfandel comes in a number of styles from light and juicy to blockbuster ‘killer’ zins but they have a common thread of ripe brambly fruit and in most cases a richness that makes them a good match for red meat and other hearty dishes, especially those with a hit of smoked chilli.
What most people probably think of in terms of Australian red wine is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe, the ideal pairing for grilled or barbecued beef. Hunter Valley shiraz typically has a more savoury character that suits meats like venison and kangaroo while Western Australian shiraz is made in a more elegant style, almost like a red Bordeaux, making it a good pairing for lamb.
US-based wine writer and educator David Furer reports on an epic tasting in the homeland of American barbeque, Austin, Texas pairing a selection of international and home-grown reds with different meats.
Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...
With July 4th falling on a Saturday chances are you’re going to be thinking barbecue this weekend. Here’s an authentic Texan style BBQ recipe from “Slow Fire, The Beginners Guide To Barbecue” by Ray Lampe, aka Dr. BBQ.
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
Although I regularly recommend wines to pair with barbecue - most recently in my Guardian column - I’m actually an equal fan of beer. In fact I think many types of barbecue work better with it.
I’m surprised there aren’t more wine brands and labels dedicated to Hallowe’en but yesterday I found a perfect one at the Majestic press tasting.