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Ribs and Wine?

post #1 of 18
Thread Starter 
What type of wine goes with ribs that will have a honey bbq sauce on them? Thanks for the help!!!
post #2 of 18
It's all personal taste but since you've got a sweet/spicy thing going on I probably wouldn't try to overload it with say a syrah. I'd probably find a nice pinot noir or a rioja to pair up with it.
post #3 of 18
Shiner Bock.
post #4 of 18
Quote:
Originally Posted by whodini

I prefer the Chillablé Rouge (in the less civilised countries called "Chillable Red"). The August vintage is particularly whimsical.
post #5 of 18
My mother loves the Chillable Red. It's like koolaid. Makes great Sangria, just add fruit and brandy.
post #6 of 18
Quote:
Originally Posted by texas_jack
My mother loves the Chillable Red. It's like koolaid. Makes great Sangria, just add fruit and brandy.
We once bought a box of it in the dorms, sort of as a joke. We couldn't stand it so we only finished about half the box... tried to give it away to people but once they tried it no one would take it. Can you imagine? An undergrad dorm with all underage people and NO ONE would take free alcohol. It's that good, people. It's that good.
post #7 of 18
Quote:
Originally Posted by mrpologuy
What type of wine goes with ribs that will have a honey bbq sauce on them? Thanks for the help!!!

Beef ribs ask for almost anything that's red and not too rich. I don't think honey bbq sauce is such a good pairing with beef ribs.

Pork ribs are another matter. Whites: Some of the bolder and drier Rieslings from Australia or the old standby Gewürztraminer (if you find a decent one). Reds: Some of the milder and richer Zinfandels or maybe an inexpensive red Rhone or nice light and fruity Beaujolais would be nice with the pork ribs.

Nothing too fancy or too wimpy ought to go with the ribs in my opinion. After all, rib-type wine means quaffing not sipping!

___________________
post #8 of 18
Quote:
Originally Posted by j
We once bought a box of it in the dorms, sort of as a joke. We couldn't stand it so we only finished about half the box... tried to give it away to people but once they tried it no one would take it. Can you imagine? An undergrad dorm with all underage people and NO ONE would take free alcohol. It's that good, people. It's that good.

My mother also puts ice cubes in her beer.

I'm serious about the sangria though. It actually works for that.
post #9 of 18
I wouldn't say it was the quality or taste of the wine as much as the presentation and deployment. Personally, I prefer an intricate system of ropes and pulleys as portrayed in exhibit A: The sign on the box essentially reads: "Hook up in a Box (Substitute for mistletoe)." It was quite the holiday party.
post #10 of 18
The issue then becomes how to simultaneously balance the box, work the spigot, and hold one's nose.
post #11 of 18
With ribs and honey BBQ sauce, I can't see wine working well. If you have nothing against beer, try a bottle of Chimay Red. It's a dark, somewhat sweet and nutty tasting Belgian trappist ale.
post #12 of 18
Anything in a box.
post #13 of 18
Quote:
Originally Posted by Bandwagonesque
With ribs and honey BBQ sauce, I can't see wine working well. If you have nothing against beer, try a bottle of Chimay Red. It's a dark, somewhat sweet and nutty tasting Belgian trappist ale.

I love Chimay but the food is already sweet and I think that the Chimay is too sweet with the food. The White Chimay would be better but I think something like an IPA would match better because it would clense the palate.
post #14 of 18
Think fruit, charm. Full body OK, but not much oak.

Cotes du Rhone, cru Beaujolais, or a Spanish red like Pesquera-- which is like an assertive Rioja. A zinfandel that isn't a head-banger might do well. There are probably lots of provincial Italian wines that might be suitable.

And depending on the glaze, the above recommendations for sangria is worth thinking about.
post #15 of 18
So I guess I'm the only one who has a vague sense of immorality surrounding the idea of drinking wine with ribs...
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