If you live in all-season weather you might wonder why I’m writing a list about white wine in fall. Although it’s a rather gloomy 82 and sunny this week in the California, we’re still placing bets in the office that the weather will be triple digits in October for our cheese event, Oozefest. This is why we’re still talking about BBQ wine.
Searching for white BBQ wine pairings online finds a plethora of articles talking about supposed pairings. Grilled chicken, grilled fish, all types that are not actually barbecue — and quite frankly, I find it offensive and sad.
Having consumed more than my fair share of fatty meats and wine, here are three pretty damn affordable white wines that you can guzzle down at your next thigh-sweat-inducing meat gathering.
I had a bottle of this with some brisket my friend and co-worker Chris made. He’s no meat slouch and neither is this Australian Viognier. It stands right up against my favorite fatty meat while not outshining the glistening beef. Sometimes refreshing wines like to hide, but this one pops right out to say, “Hello, I’m here to ease that brisket down!”
Although we drank the 2015, I’m sure the 2014 linked above is fine. This white blend was perfect to gulp down with some delicious smoked pork shoulder. We ate it alone, we ate it with rolls, we ate it with sauce. In every situation, this fruity, tart blend washed it all down perfectly.
One of my favorite BBQ meats is sausage and I like it hot and spicy, sweet and herby. Doesn’t matter, I love them all and when you bust into a saucy, juicy meat tube some alcoholic relief is crucial. Pop this wild New Zealand Sauv Blanc open and bask in a sweet, tropical oasis that’ll keep your meat sweats at bay.
So the next time you’re eating out or barbecuing at home, I hope you’ll consider trying out some white wines. There really are some pretty amazing combinations that work even with the heaviest of meats. It also helps to have a great friend willing to BBQ for wine, seen below.