BBQ and Wine

At the risk of sounding grandiose, the question of pairing wine with BBQ has pretty much consumed my life for the past 10 years. Not because it’s difficult. Actually, it is the easiest wine problem in the world. Slow cooked real food likes wines that are raised according to the same aesthetic: natural, old adapted vines and minimal showboating. The project is consuming because it is so rewarding.

There were many intriguing tangents along the way, personal and theoretical and practical. Maybe this can be the theme of more blog posts to come.

But the most pertinent item to report now is this: the new wine list for the summer of 2015 at Slows is closer to the mark than any of the others that have been offered. And there are two reasons for this.

1) Many of these wines are not only suited to the menu and clientele, they are appropriate for the season too. Chilled red Schiava will be amazing on the patio with pork and NC sauce. And with smoked brisket, so will Chiroulet Gascogne Rouge and Pont de Gassac – the flesh and sweetness these two wines gain from warm atmospheric temps will broaden their innate appeal.

2) The list is structured in a way that graduates wine drinking according to interest. There are the “call wines” – Pinot Grigio, Chardonnay, Merlot, Riesling, Pinot Noir – and then there are the “adventure” wines – Chiroulet Cote d’Heux, Schiava, White Rioja, Muscadet. All are set at prices that represent value and encourage taking risks.

Please comment here, even anonymously. Feedback helps.

Wine nerds, look at this old list from 2007 (click to enlarge):



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