Discussion in 'Social Life, Food & Drink, Travel' started by audiophilia, Jul 20, 2009.
'cuz Woolworths is where I think of for quality wine and beverage products.
Okay, the answer to this question is probably really, "Beer" but what type of wine do you pair with smoked BBQ? The smoked ribs I made recently went very well with a CA Syrah and I intend to pair that together again tonight.
This is where I probably pull out that fruit forward Malbec or Zin that someone gave me for Christmas last year.
Yes, I've done Zin before and it works, good call. I was surprised by the Syrah and how well it paired. The tannins, spicey/peppery thing, and fruit (although not nearly like a Zin's) seemed to combine nicely with the smokey flavour of the ribs.
I haven't had a malbec that I have liked yet.
I'd do a zin with the BBQ as well. I actually don't like beer with BBQ - the fatty and meaty meat is heavy enough in my stomach, beer seems to make it feel worse.
Ugh, I can't drink beer with anything. Maybe if I was completely naked and sitting on a toilet.
I've liked St Martin de Garrigue Bronzeville with BBQ.
What about Asian food? Tough to find a better match for a lot of those dishes!
I like reisling with Asian food, semi-dry.
I could definitely see a riesling with Asian, but I generally don't drink while eating it.
I should say that were I to drink wine, I would drink riesling. I drink beer with asian food.
So you're saying you agree with a Syrah then?
Riesling, high acid, off dry, is my exact choice for Asian food. Spicy peanut chicken is hard to beat with a nice Riesling.
It's about half syrah, the rest mouverde, grenache, and carignan. It's a lot spicier than the Washington State syrah I drink, and more garrigue then clear fruit. I'm thinking thats the (close to) Provence robustness to smoky, spicy food.
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