Pairings | Brisket
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.
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 weekend 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.
Although there are obviously differences between the two types of beer, dark stouts and porters tend to match similar types of food. Here are my top matches ...
Shiraz, like every other wine, varies in style depending on its price, age and region of origin but you can be pretty sure when it comes to matching Australian shiraz we’re talking about a full-bodied red.
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.