Red wine is King in Spain...Three main Sources to know are Rioja, Ribera del Duero and Priorat

Red wine is King in Spain. It's a staple of every day life, every day meals. Delicious red wine is found all over the country. Just like France and Italy, Spanish wine is full of history great regions and history.

But to be clear; there are three premier sources for red wine in Spain that every wine fan must know and that's Rioja, Ribera del Duero and Priorat. Now that's not saying that La Mancha or Catayuld or even Montsant are not doing good stuff. They really are!

The main three to know are Rioja, Ribera del Duero and Priorat.

Here's a little tidbit of info on the characteristics of  wine of each place; enough to be dangerous on each region and one wine to look for from each.

Rioja: Rioja wine has a elegant cherry nose and has a dusty spice notes They are aged well. They are often blended from dozens of vineyards. There are 15-20,000 grape growers but about only 700 wineries. That gives you an idea of what is going on in general. Tempranillo is the main grape in Rioja. Crianzas are aged 2 years with at least 6 months in oak barrels. Reservas and Grand Reservas much longer

Ribera del Duero: Ribera del Duero has the distinction of being the second most famous wine region in Spain. Rioja does not let them live that down. It does not mean their wines are any less spectacular. On the contrary. As in Rioja the grape used is Tempranillo. But they call it Tinto Fino. Ribera's climate is hotter, more sun. So the wine is more intense but no less complex to Rioja's. It's just a different interpretation that blows your mind. More than often the same methods are used as Rioja's but not always which adds more creativity sometimes.

Priorat: Priorat is the latest and greatest new best region. Southwest of Barcelona and not very big on the map, yet mountainous. But holy smokes it's powerful wine. In the 1980's a bunch of renegade wine makers went there and started making incredible wines. Great food wine too. This place was abandoned for years adfter the Spanish Civil war.  Using grapes like Carignane and Garnacha started to make these luscious and exotic wines that got the worlds attention in a big way. Like a big bang! Instant classic wine region. Just like that! Unbelievable but true.

Bottles to try...all clearly under $35

1. Rioja - La Rioja Alta Vina Ardanza Reserva

2. Ribera del Duero - Tinto Pesquera Crianza

3. Mas Alta Black Slate Vilella Alta

When you drink a White Wine. Ask if it has Malolactic Fermentation (MLF). Better yet ask if the Red Wine has it.

It is really is up to the winemaker to decide to what extent he or she will allow a wine to go through Malolactic Fermentation (MLF).

MLF is the transformation of malic acid into lactic acid by specific strains of bacteria during secondary fermentation.

Malolactic Fermentation is a series of metabolic effects carried out by a group of bacteria that breaks down malic acid into lactic in wines. Lactic acid is the acid profile found in smooth creamy milk. Mostly it happens spontaneously throughout a wine’s life.

The theory though is… by depleting the malic acid early on; the less chances there are of fermentation spoilage later.

MLF usually happens on its own and if not controlled can end up with wine smelling leathery, sweaty and cheesy and even spritzy because of extra carbon dioxide. 

A lot of New World reds and white wines get smells like artificial popcorn butter and desirable aromas that fit well together like buttery oaky chardonnay that not only consumers like the taste of. The critics do too. This aromatic profile especially desirable in quality red-wines. It adds a rounded feel, glycerin, even chewiness to the fruit to the wine when done right. 

Just consider different food and combinations like Crab or Salmon and California Chardonnay. A Rich and Oaky Red Zinfandel and BBQ Grilled Steak...or a moist Mushroom Risotto with an Australian Shiraz.

From French Wine to California Wine and beyond; when you hear subjective wine sensory terms referring to feeling of fullness, viscosity and astringency the MLF has had an effect on the wine.

With that said Red Wines like Merlot, Cabernet Sauvignon, Pinot Noir and almost any dry table wine that will be aged for more than 6 months for consumption at least a year after it’s first fermented are encouraged to go through MLF.

In White Wines, Chardonnays makes good candidate for malolactic fermentation for stylistic reasons. Other whites like Riesling are not much… They are better when they retain their freshness, fruity zippy acidity.

So again, it’s up to the winemaker how much if any malolactic fermentation is allowed in a wine.

How do they stop it?

How do they prevent Malolactic Fermentation?

MLF is usually arrested by chilling, adding Sulfur dioxide (SO2) and filtering. Some winemakers want to discourage Malolactic Fermentation at all costs. Even many consumers feel the same way, so they always keep the wine cool and cellars under 62 degrees F. Malolactic Bacteria does not thrive in cold temperatures, it flourishes less in high alcohol, High SO2 and the use of fresh cultures.

That’s a strong reason for making and storing and monitoring wine in cooler environments. It helps fight off potential spoilage.

Malolactic Fermentation has a lot of other things to it that can affect it including racking, enzyme analysis, PH levels, different malic acid powders, concoctions, egg whites, etc. Sometimes MLF bacteria is hard to control and just doesn’t convert into lactic acid as expected.

When you drink a white. Ask if it has MLF. It might start an interesting conversation. 

What’s interesting is that sometimes-experienced winemakers just use their ears during MLF you hear popping and burping and once the popping and burping is done the bacteria is probably finished their job.

You are in the mood for Pizza. Who isn’t??? What wine matches best with Pizza? So many great options to try!

The weekend is approaching. Or it’s late night hunger craves…You are in the mood for Pizza. Who isn’t???  What wine matches best with Pizza? So many great options!

It happens all the time you are waiting for pizza delivery… Of course you need to have some wine on hand.

Try a reasonably priced Chianti, Pinot Noir, or Gamay. A light body, low tannin wine with high acidity The acidity of these wines compliments the tomato sauce nicely and the mouthfeel allows the savory flavors of your Pizza to shine.

Also, lighter wines like Italian Barbera and Frappato are phenomenal with Neapolitan style pizza where and Nero d'Avola is rock solid with a meat lovers pizza.

If your pizza has mushrooms…the earthy style Pinot Noir, it's especially delicious. A Mouvedre is another option too…Which might lead to a Rhone night of wine with your Pizza; trying something complimentary like a spicy Syrah or Grenache with a pepperoni pizza

I want to leave with a favorite! A total explosion. Red Lodi or Dry Creek Zinfandel. Tons of fruit, tons of power! Goes great with spicy sausage, grilled onions...Think the oven flavors that come with a toasted crust too. Just plain good.

The Answer is Yes! Great Australian Cabernet Sauvignon! So let’s get on with the Key Australian Cabernet Sauvignon Regions!

The kinship that Cabernet Sauvignon has with a maritime climate is understood due to history of Bordeaux’s Medoc region. Cabernet Sauvignon’s origins can be traced back to France’s Bordeaux region.

Over the past 15 years or so there have been many articles written by proponents of Australian Cabernet Sauvignon such as James Halladay, Oz Clarke, Robert Parker Jr and James Suckling and I agree that these wines are authentic, terrific and dynamic.

Cabernet Sauvignon reaches its highpoint (although Napa Valley may beg to differ these days) on the gravel soils of the Medoc, on the left bank of the Gironde estuary where it is widely blended with Merlot, Cabernet Franc, Petit Verdot. Within the Medoc are the famous communes, which produce some of the world’s best red wines.

Okay…so, it is fairly obvious that most (but not all) of Australia’s top quality cabernets come from regions with climates similar to Bordeaux (noticeably Coonawarra and Margaret River) which have a closeness to the sea and without any mountainous regions. Cabernet Sauvignon is a somewhat low yielding varietal, with small berries and thick skins, which give off high color, flavor and tannins. Cabernet Sauvignon ripens late, and has firm tannin structure that guarantees that it’s capable of producing wines with good potential to improve with cellaring.

Cabernet Sauvignon has been in Australia for a very long time. Early records show that by the end of the 19th century it had spread to South Australia’s Clare, Barossa, McLaren Vale and Coonawarra regions as well as in Victoria. Today Cabernet Sauvignon is really considered one of Australia’s great red wines and is widely grown all over the country, from the cool climate of Tasmania to some first-rate vineyards in Western Australia.

 

So let’s get on with the key Australian Cabernet Sauvignon Regions!

 

Coonawarra Cabernet Sauvignon

The fine strip of red ‘terra rossa’ soil over a limestone base produces Cabernet Sauvignon of distinction and refined structure, with the best wines merging sophistication and power. There’s this chocolate intermingled with the fruit and cedary oak. Lingering flavors are focused by dusty fine tannins that jog my memory to Rutherford California ...Coonawarra Estates has some fine Cabs as does Phoenix Estate. Penfold 169 is a high end...there is also Penfolds 407 which is a blend of several regions including a good dose of Coonawarra. 

 

Barossa Valley Cabernet Sauvignon

The Barossa Valley has been an important source of Cabernet Sauvignon, largely as a blending partner with Shiraz. The Barossa Valley makes terrific Shiraz. There are vines of Cabernet Sauvignon in the adjacent Eden Valley also but are of smaller quantity, but fit well with the warm Barossa material. Elderton Estate is one that I like as well as Peter Lehman's wines.

 

Margaret River Cabernet Sauvignon

Margaret River has fashioned some of Australia’s finest Cabernet Sauvignons over the past 25 years and is praiseworthy just like Coonawarra. Their best vintages are hardly ever green, and have ripe black fruits, earth and spicy characters. The majority of Margaret River and Western Australian Cabernet Sauvignons, totally benefits from the blending Merlot. The Margaret River Cabernet Sauvignons vintages of late have been outstanding. There have been last six have been good to excellent vintages from 2007 to ’10 decidedly so and ’11 and ’12 to showing well too.

 

Mt Barker Cabernet Sauvignon

This West Australian region is known for some outstanding red wines. The overall climate and terroir is restrained enough to foster Cabernet Sauvignon to full ripeness with abundant structure and the capacity to develop into great wines.

 

Yarra Valley Cabernet Sauvignon

Some of Australia’s top Cabernet Sauvignon-based reds come from the Yarra Valley, from nicely situated vineyards with great terroir. These wines are low in extraction, supple in texture, with lean blackcurrant flavors backed by hints of Eucalyptus and Black Olives.

 

Langhorne Creek Cabernet Sauvignon

One of the mainstays for Cabernet Sauvignon many years, there are some of the oldest vines and areas of superior soil in Langhorne Creek that make very rich, substantial and earthy wine. That is offset by notes of cedar with hints of cardamom, tobacco and licorice spice.

Clare Valley Cabernet Sauvignon

The Clare Valley produces very deep, concentrated Cabernet Sauvignon of power and elegance. This region should not be overlooked. These are wines that possess great aromatics that can have good structure that are medium to long-term propositions in the cellar.

 

Other Australian Cabernet Sauvignon regions

The above regions are the prime areas that produce Cabernet of renowned quality. Other notable Cabernet Sauvignon regions include Central Victoria, South Australia’s McLaren Vale region, the famous Mudgee and the Hilltops in New South Wales.

Some of my favorites are from Mclaren Vale...seek  Mitolo Jester, Two Hands and Kangarilla Road.

There is a wide range of Australian Cabernet Sauvignon styles and regional characters, from elegant, medium-bodied examples through to full-bodied reds full of intense black fruit flavors, with oak to match and firm tannins. Australian Cabernet Sauvignons are generally versatile, rich and well structured, and usually benefit from further age in bottle, so it’s also well worth cellaring them for a year or two.

Australian Cabs also can be decanted as an option! Use a nice big 750ml glass…

By the way…Grilled Steaks and Burgers with Dijon Mustard, Slow Roasted Shoulder of Lamb with Fresh Mint Sauce, BBQ Ribs in a spice rub or sauce are great place to start for food pairing as well.

Five Top Red Wine Values under $20 - that are Big and Bold; that Drink 3 to 5 times their Cost - A Special Report by Wine Correspondent Ralph Del Rio

By Ralph Del Rio, Wine Correspondent

Every now and then I jot down some of my favorites values; especially when they knock your socks off! Here are 5 wines that are ridiculously good. They are big tasty wines. Decant if you like...but not necessary. All of them are delicious on their own or with a hearty meal, stew or grilled meats. Try them today, they won’t disappoint.

Dona Paula Black Label Red Blend Argentina, South America 2012 - Whiffs of plum, spices and juicy red pepper stand out in this very harmonious(Is it forward or not?) and balanced wine; with round integrated tannins and a deliciously endless finish…grapes are from a very high altitude.

Substance Cabernet Sauvignon Columbia Valley, Washington 2013 - Charles Smith, who continues to make great wines at all prices…the 2013 Substance is big and bold with aromas and flavors of cassis, wild flowers, pencil shavings and tobacco it is a great wine at any price; tastes 3 times what wines like this are usually going for…not kidding.

Bodegas Castano Solanera Spain 2012 – It comes through importer Eric Solomon. Every year it’s one you can count on. This is better than the 2003. It’s rich and harmonious with black raspberries, blueberries and black currants abound. It’s very full-bodied, very intense but somehow approachable. Magic for the price. It taste almost five times as much which sounds totally preposterous!

Gerard Bertrand Corbieres 2011 Languedoc-Roussillon, France - the 2011 Corbieres Terroir offers an elegant lead pencil, tobacco leaf presence and with blackberry notes and plummy aromas and flavors. It has enveloping solid structure with a persistent feel that goes into a memorable finish

Bodegas Zerran Tinto Spain 2011 - a Jorge Ordonez from the region of Montsant which by the way has soils just like its neighbor, Priorat! The overall balance is remarkable, very intense black fruit flavors with high level of concentration with hint of vibrancy. The fruit is ripe, chewy with earthy, smoky nuances on the palate and the retrohale.

When it is done right, I enjoy a Texas style Brisket, especially with a a California Old Vine Zinfandel! Read how now!

There’s nothing I enjoy more than a California Old Vine Zinfandel and BBQ. I enjoy a Texas style Brisket, especially. In a Zin you get certain characteristic that play off well with Brisket.

Zinfandel is ripe and rich, sometimes even port-like Blackberry; Ripe Raspberry and Plum. Plenty of Alcohol, Generally Zins ripen well, with plenty of sugar, causing ample of alcohol that you can often smell the “heat” in the wine’s bouquet. There is Spice/pepper, Tobacco leaf and hints of Cedar and those ripe tannins.

Let’s get into the Brisket…

Wikipedia defines Brisket as follows:

...a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue

FYI - The Brisket is below the Chuck and above the Shank part of the steer…

I enjoy cooking brisket. When it is done right it is a very enjoyable piece of meat. One thing I have always liked to do is cook hot and fast. I have had good success with getting the meat tender however is the thing I hunger after almost as much is that thick, crispy black bark on the outside.

Occasionally, I sometimes I go tropical and wrap it in 'Banana Leaves' and that thickens the crust to a chewy consistency that is pretty unique especially with a dash a pineapple but that's a metro approach to things...it rocks! It's the Florida thing, you know...

But essentially, I've been applying mustard to the meat before my rub and getting a real nice bark that way. By the way, EVOO and mustard don't add much flavor; the mustard works better for me. I use fruit juice, beer, cider, garlic mop….

Also lately, I apply a paprika too (hot because of the smoke effect) and customize a chili rub along with some EVOO and the mustard, which I like these days as well.

…Just so you know you will still get bark with just the rub if you cook low and slow.

I don’t recommend foil. Leave that off all together. But keep it handy just in case… Generally, wrapping in foil will steam the outside creating a soft bark or crust. Foil is really to prevent burning…

In the smoker I keep a Pizza stone handy. Sometimes I replace the water pan with a pizza stone. I keep the temperature low and cook slow. Be aware with the Pizza stone the chances are it will cook a little bit faster. The brisket needs to be cooked fat side up.

It’s important to keep an eye on things or the crisping is going along. I plan to take it off after 10-11 hours or 190 degrees internal temperature to 203 degrees. It is not easy to get it to that temperature cooking at only 205-240. So you need to cook at 275 – 285 degrees or a little higher if you can without burning the meat… By cooking like this you will get good bark on it as well.  But at the higher temperature the total cooking time should be 6-7 hours. So keep an eye on it.

Yet there is a charred flavor that can only be obtained on an open flame. Which is the only drawback I think, of a smoker. It’s a flavor that could be overlooked. So to crisp and get the charred flavor again it is gotten by cooking meat slow, directly over an open flame. When the fat from the meat drips on the hot coals it causes the coals to flame up. And the fire from the flame chars the fat on the meat; which often requires you to move the meat around.  It’s a lot of work but you get that open pit flavor.

Enjoy and Cheers!

 

 

 

The Story of BBQ is Competitive and Brings a lot of Fun and Bragging Rights!

The Story of BBQ is debated but a lot of fun!

Spanish immigration to Cuba began in 1492, when Christopher Columbus first landed on the island, and continues to the present day. The first sighting of a Spanish boat approaching the island was on 27 or 28 October 1492, Bariay; probably the landfall place of Columbus in Cuba, on the eastern point of the island.

Columbus, on his first voyage to the Americas, sailed south from what is now the Bahamas to explore the northeast coast of Cuba and the northern coast of Hispaniola (Haiti, Dominican Republic) and Puerto Rico. Which is arguably where Barbeque originates and thus brought to North Florida by the Spaniards a little later.

Barbeque meat can come from a grill, oven, a crock pot, but is normally thought of as resulting from a smoker, pit, or open fire, where charcoal and wood are the primary fuels in BBQ ; At home and in competitions, meats usually used are Pork Ribs, Boston Butt, Beef Brisket and Chicken and there are all kinds of techniques.

The Kansas City Barbeque Society (KCBS) is a standard of BBQ in the U.S. and it certifies BBQ Judges (CBJ); it which carries a lot of information with it

By the way, did you know that today the French are coming the U.S. to learn about approving cuts of meat and Japan is working on the language barriers to generate their own BBQ programs as well…These are Interesting times

 

Here are some of the basic information and storytelling...

 

BBQ is about the meat not the garnishes or the sauce. It’s about the appearance, taste and texture of the meat. Meat is pork, beef and brisket and chicken (in most states, some think Chicken is the North’s doing… having pulled chicken at cookouts not for ‘real’ BBQ). Some get testy with Texas. Don’t mess with Texas!

A key difference to know is that is BBQ is low and slow and grilling is quick and hot.   

…the process where fats and tough connective tissues in a meat are gradually broken down during the long, slow cooking is called “rendering” and is a key component in BBQ.                                                                                

The joke is that Yankees up North feel that BBQ means a cookout and a day out to cook or they think BBQ is the actual grill or that BBQ is an action (verb).

Another joke is…Is Florida really a BBQ southern state? But the there is some serious Irony there…(Irony is the Spanish are thought to come to Florida with the BBQ technology, go figure)

…So essentially, BBQ is a meat prepared in a very special way.

Oh! … one more thing that’s probably the single most important part of cooking good BBQ meat and if you are dead-on… you are on your way to barbecuing magnificence! It’s control the temperature; so start looking for those gauges and thermometers!

 

Here are some quick BBQ ‘Tidbits’ on States:

Texas – Home of the Longhorn Steer, Smoking their Brisket (slab of beef) the coating is called bark

Tennessee – Loves their smoky sauce; serves a sweet tomato sauce flavored with pepper and molasses

Memphis – Is all about their dry rub; also "pulled" rather than chopped. Pulled pork is slow-cooked, shredded by hand; alongside coleslaw, cornbread, and sometimes French fries; ribs are either basted with sauce or rubbed with a mixture of tangy spices before pit cooking

Georgia – is caught between sweet or spicy

South Carolina – BBQ is a yellow sauce and it’s because it is a mustard sauce; the pig is still chopped or sliced; they also like Hash which is made of stewed organ meats and skin of the pig is often removed and fried separately

Mississippi – the BBQ is totally vinegary and Pork shoulder is cut of choice

North Carolina –also a peppery vinegar base BBQ; the meat is chopped or sliced pig; side dishes include coleslaw and hush puppies

Louisiana – Home of the Cajuns they like their BBQ spicy and very spicy

Kentucky likes mutton which is sheep. Most of the state enjoys sliced pork butt

Arkansas is similar to Georgia. It is a melting pot of BBQ and sometimes they can make it very spicy; side dishes can include baked beans, coleslaw, and potato chips

Alabama is different in that they use white BBQ sauce that uses mayo; but most sauces are also red, but a bit spicier than those served in Tennessee

 

***Here are a few of the KCBS rules to go by:

At sanctioned KCBS BBQ competitions; if two pieces are stuck together you are disqualified, sauce on the side also disqualified, electronic appliances (Microwave) disqualified too. If bone is hot it is a sign of microwave. Look for toothpicks and foil to disqualify; removing membrane is a choice. But not necessary. Sculpting the meat is not acceptable. Hollywood cut is acceptable though (all meat to one side of bone); six (minimum) pieces per tray, six judges and six tables. 180 is the perfect score. There is a table captain that presents the meat for Blind Judging for Appearance, Taste and Tenderness and there are officials that oversee this process.

One thing I say...is bring on the wine...but that's not part of the judging...yet!  :-)

 

                         

 

 

There is nothing like a great BBQ American Burger and a glass of big red California Zinfandel!

I like all kinds of burgers beef, pork, turkey, lamb, fish and falafel(veggie burgers are awesome)...

 All go great with wine!

But, to me there is nothing like a great grilled American Burger and a glass of big red California Zinfandel.

Surely BBQ goes great with a lot of varietals such as Shiraz, Cabernet Sauvignon, Cabernet Franc or a juicy Barbera. But, there's something about the lively cherry and that bramble! The Blackberry, even Raspberry character...Which is what a lot of California Cabernet has as well, It has spice  and some volcanic smokiness. There can be a lot of heat too because of the alcohol as well. For BBQ's its a Zin that says "Drink me"!

This is the rule I go by in BBQ. Go 'Power with Power' which means the spice in your burger can go with the spice in your wine. Unless you want to go way on the other end of the scale with a very acidic wine. That's why weirdly enough sometimes a Sancerre wine or an Italian Barbera does the trick. Just think...Why does Port wine go so well with Blue cheese?... Same thing!

I digress...Now by American Burger I mean ground chuck, Worcestershire sauce, plenty of garlic, salt, freshly ground pepper American cheese(optional). It can be Wisconsin cheddar… and of course buns…and any garnishes or condiments that you like.

OK, in searching for balance with wine, chuck works best with a burger because it has a good fat vs lean ratio. You need around 20-25% fat on your meat or you may end up with a dry burger…unless you prefer it that way.

Light your charcoal to preheat and let the coals burn down to a medium hot temperature.

Make sure your grill surface is hot and oil to take advantage of the sealing in the flavors and get some of that grill mark taste.  Cook the burgers 3-4 minutes on each side depending on your level of doneness. Put it on your bun, garnish it and enjoy!

Remember these things…

Don’t push down on the burgers, you will squeeze out the juices and lose flavor. Sometimes you see your neighborhood burger guy do it. They do it for speed nothing else. You are trading off flavor for speed of getting your burger quicker.

The FDA says to 160 degrees; but if you like mediun rare it’s around 145 to 150 degrees. You need to decide what you like and your level of risk of course.

A big Juicy Zinfandel such as a Cline Ancient Vines, Ridge Three Valleys(a lot of choices in Ridge wines), Ravenswood Lodi (same here), The Rancho Zabaco’s Heritage too…just to name a few. Oh and the Sancerre (white!!!), try one from Kermit Lynch, the acidity will cut through the fat of the burger and bring out the fruit in the wine.

The Key to a good food and wine paring is to Match the food with the Weight of the wine!

The key to a good food and wine paring is to match the food with the weight of the wine!  One needs to think about the cooking method... while thinking about the body and weight of the wine.

First we’ll talk about the cooking methods and then we’ll follow up with a list of wines chiefly itemized  from lightest body to heaviest body so you can begin to connect the dots.

 Steam, poached or boiled food go with the lightest and most mild flavors and weights.

Fried foods add Fat…and Fat gives most to the weight of the food

Braised and Stewed dishes, including casseroles and classics meals such as Coq Au Vin and Beef Bourguignon are for Richer and more concentrated arrangements

Grilled and BBQ cooking gives off smoky and caramelized flavors which add to the awareness of weight. Grilled foods generally do not give off any additional acidity in the food mostly can be added with citrus or marinades.

Roasted meats and dishes are for wines that can measure up to a concentrated body.

Here is a list of wines from lightest body to heaviest body (note that white Viognier, Oaked Chardonnay, Red Gamay (Beaujolais) and Pinot Noir tend to have similar body):

The whites: Champagne(or Cava), Muscadet, Pinot Blanc, Italy’s Pinot Grigio, France’s Pinot Gris, Sancerre, Pully Fume, Riesling, Gewürztraminer, France’s Chablis, Sauvignon Blanc, Viognier and Oaked Chardonnay.

The reds: Gamay(Beaujolais), Pinot Noir, Granache, Tempranillo, Sangiovese, Merlot, Italy's Nebbiolo, France’s Syrah, Zinfandel, Cabernet Sauvignon and Australian Shiraz.

When starting to pair; it’s alright to stick with top producer’s ask your wine merchant…For example, tell them you are looking for a Riesling to pair with Mexican, Asian or Indian foods… a Pinot Noir or Beaujolais to pair with a grilled Chicken with parsley…a lively young red to pair up with some Pecorino cheese.

Have fun! Enjoy making the pairings…

By the way, usually Alcohol in a wine can be a gauge to the body of a wine… lower than 11-12% alcohol is a lighter bodied wine. Fuller bodied wines have higher alcohol commonly more that 12-13%. But be on alert because winemakers like to get creative with their wines so just use this as part of your formula when finally picking out the wine for your meal.

Summer BBQ and Wine. Think about Whites, Roses and Reds - it’s the perfect accompaniment!

It’s time to think of wine when you fire up the grill. These days there’s something about the outdoors and all the exciting foods being grilled it’s the perfect accompaniment to a barbecue—besides it’s not as filling as beer or various cosmos and daiquiris!

There's one snag with red wines, when you BBQ in the summer is that it can get really hot! In hot weather, red wines lose their aromas, seem flabby and less refreshing and spicy foods cry out for a nice-cool beverage, which is why beer and frozen drinks are popular.

Not to fear!

Crisp, intensely aromatic high-acid white wines, like Sauvignon Blanc, is great with grilled with grilled vegetables and shrimp, and is the best wine with tomatoes. Off-dry and slightly sweet Rieslings and Gewurztraminers pair really well with nicely with spicier and sweeter barbecue flavors. A cool Chenin Blanc is tasty as well with its flair for pears and apples.

Also dry rosé, the comeback wine of late is a summertime delight. Good rosés combine the juiciness and pick-me-up of chilled white wine but with uncommon and exciting flavors—that come from some of the red fruits typical of red wine, but also notes, orange rind, strawberries and fittingly watermelon

Please…don't let anyone stop you!  Some say dry rosé is the definitive wine for hot dogs!

And for the red wine drinkers…  

Anything coated in barbecue sauce, with its smoky, spicy, and typically sweet flavors, is a challenge for  wine pairings unless of course you pick the right wines.

A young, bold, spicy red such as Zinfandel, Shiraz, or French Côtes du Rhone will stand up to the barbecue flavors without a problem. Also a Chianti and a Barbera, with their higher acidity, are great too and guess what??? They will also handle tomato-based sauces.

Grilled meats, like steak, can work with a wider range of reds, including young Cabernets… Just don’t pick any older Cabernets. It’s better with the young ones. Veggies one the grill are outstanding too!

 

Brisket 101 – Low and Slow BBQ and Great Wine!

Brisket is the ruler of the low and slow BBQ. From what I can tell and the BBQ folks tell me. There are many more cuts of beef available these days than in the past. Brisket, you grill on low heat and allow for plenty of time. Make sure you have tin foil and a trusty meat thermometer....

This is the one that takes extra TLC and is marveled at in most BBQ competitions. The main secret is to cook it slow. It also allows you to open a few bottles of wine with friends as you gear up for the reward in a few hours. Great Times!

When you pick your meat, you need to make sure there is a substantial coat of fat on it. You want this. It makes for a juicier meat and you definitely want to trim it. This is called “first cut brisket” which is great for sandwich meat like pastrami, but it’s really not good for smoking. That’s other meats (which we can talk a little about another day).     

Once you’ve done all the prep, and it’s time to cook…Sear the meat for the meat on the grill for about 10 minutes on each side; and gives that underlying grill mark taste…make a little smoke...the smell of charcoal smoke triggers memories...I know it sounds funny...but it does especially when drinking wine..

Then wrap it in foil fat side up.

Wrapping the juices in with aluminum foil is a surefire way of guaranteeing juicy results; just like the pros!

When that is done reposition the meat away from the fire, bring the lid down and keep it at 250 to 300 degrees for 5-6 hours. Always keep an eye out on the coals and keep replenishing to keep it at the 250 to 300 degree range.

Then you can open up the foil and put your BBQ sauce if you like and re-seal the foil and bring the temperature down so the meat is at to 180 degrees. Use our meat thermometer!.. Make sure it stays at 180 degrees for about another additional hour.

When you’re done…Still wrapped! Transfer the meat to a cutting board and let it sit for 10 minutes; still wrapped! When you remove the foil and are ready to slice remember to cut against the grain. Eat Immediately and Enjoy!

Timing is everything when doing brisket right. Eating it when it’s just done is awesome

Depending on the sauce many wines can help pick up the flavor of the meat and with match up well.   

I prefer red wines like Zinfandel, Syrah, Cabernet Sauvignon and Cabernet Franc with my brisket. It’s a win-win scenario.