By definition, a good barbecue wine must stand up to the smoke and spice – and please a wide variety of palates
There’s a default setting for food and wine pairing that proclaims red wine and red meat are a perfect match. Simply, grilled meat dishes will pair nicely with heartier red wines, but barbecue in the classic sense involves marinades, sauces or rubs that might be accentuated by smoke and char flavours from the grill.
Popular marinades and sauces tend to be sweet and sour or sweet and spicy mixtures that sometimes have a real kick to them. These become the dominant flavour of the dish. A dish with spicy heat, as in the case of chili peppers or extreme hot sauces, accentuates the alcohol and tannins in a wine. Your wine selection must work with the sauce and its tangy/spicy kick for the match to be successful.
Red wines with lower tannins like full-bodied and fruity reds made in southern Italy with the nero d’avola grape match nicely with meats dressed with tangy sauces or spicy rubs. Popular styles of malbec, merlots and syrah/shiraz could also fit the bill. Zuccardi Q Malbec and Doña Paula Estate Malbec are solid options.
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