The sun is up, the air is smokey, and the smell of barbecue is everywhere. Imagine hearing the meat sizzle on the grill, looking at the beautiful cut of meat turn into an elegant lunch or dinner. Friends and family arrive. You can hear laughter all around, and children are running around the yard. Again, the aroma and sizzle of the meat call your attention.
The setting mentioned above is just one of the typical barbecues that all of us would love to have. Having the company of your friends and family while munching down on grilled meat and barbecue is the best celebration for any event. However, there is one thing you can add that will make your celebrations even better. And that is wine.
When you talk about wine, elegant dinners, rich people, and fancy gatherings always comes to mind. However, wine can be enjoyed in every celebration. It also doesn’t take a six-figure monthly income to enjoy the exceptional experience of wine. It’s not really a fad, but it’s not uncommon to see someone sip wine during a good old fashioned barbecue in the backyard.
Barbecue and wine go well together. The wine can significantly enhance the taste of the tender grilled meat as it enters your mouth. Although beer is a staple during grill-outs, wine can make it even better. Here are some barbecue dishes and wine pairings that’ll guarantee to make your barbecues a blast:
Chianti and Carolina-style Pork Chops
A tangy vinegar-based sauce is the signature of most Carolina-style barbecues. For this dish, you can use two large or medium-sized pork chops. Sprinkle salt and pepper on both sides of the pork chops and grill them over hickory hardwood. The hardwood creates a sweet bacon-like flavor to the meat.
Chianti is a full-bodied wine that can highlight that sweet aroma in the meat. The wine doesn’t overpower the meal as it works by emphasizing the tangy richness of the sauce and flavors of the barbecued meat.
Chardonnay and Kebab-style Chicken Skewers
Let’s start the list light with tender, grilled chicken skewers. Grab a few barbeque sticks and set them aside. Prepare a whole chicken fillet and cut them into bite sized cubes. Don’t try to cut them too small as you’ll quickly burn them when you put them on the grill. With the barbecue skewer, slide the chicken cubes along with fresh baby tomatoes, white onions, and slices of lemons.
The acidity from the tomatoes and lemons compliment the meat of the chicken and the aroma of grilled onions. Since this dish has a little bit of acidity in it, it best goes with Chardonnay. Chardonnay is perfect for white meat dishes such as chicken, fish, and seafood.
Malbec and Grilled Sausages
Sausages are another favorite go-to when it comes to grilling. Sausages are made from ground beef, poultry, pork, any meat product, or a combination of all of them. The ground meat is then mixed with strong aromatic herbs. Garlic is a favorite in most sausages. The mixture is then placed in a sausage casing that’s either made out of the intestines or skin. Artificial, edible casings can also be used.
Since sausages and other cured meats have strong flavors to them, you should pair them with Malbec Wines. Young Malbec wines have a fruity taste to them, which helps balance the potent herbs used in most sausage mixes. Malbec is also best paired with pasta that uses thick, sweet tomato-based sauces.
Dry Rosé and Barbequed Lamb Chops
Lamb chops are also a favorite on the grill. Most people sprinkle generous amounts of salt and pepper and a small sprig of rosemary on a lamb chop. To add more flavor and smokiness, you can put in a few vegetables such as zucchini and peppers on the grill. Medium Bodied wines such as Dry Rosé compliment the rich flavor of the lamb chop.
Dry Rosé has a dry acidity to it and often has a mild fruity flavor. The texture of the lamb, coupled with the dryness of the Dry Rosé is perfect for any backyard barbeque meal.
Syrah and Pepper Steak
Most of the time, barbecues are ideal during the summer. A favorite for a summer grill-out is Pepper Steak. For this dish, you can use sirloin steak, strip, t-bone, or porterhouse steak. Get a bowl, then combine the pepper, onion salt, garlic salt, and paprika. Apply the dry rub to both sides of the steak. Depending on the level of doneness you want, you can cook the steak for 8-10 minutes, each side.
Pepper steak is a classic favorite that brings an earthy aroma to the palate. Since Syrah is a full-bodied wine with moderate levels of alcohol and sharp acidity, pairing it with a pepper steak doesn’t ruin the flavors of the meat. In fact, the earthy smell from the pepper complements the Syrah’s lean and elegant taste.
Although beer is the typical drink most people associate with barbecues, wines can be even more satisfying. Having the right pairings can significantly enhance the flavors of each meal, making for a beautiful dining experience.