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wineguy
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Quote  Posted: 08/02/2004 10:57:41 PM GMT Next MessageTop of Page
Hello folks!
I love barbecue and I usually have Zinfandel or Chianti with T-Bone steaks which I find to be a very good wine-food pairing.
Would you suggest some other good wines for barbecue? I would love to try new wines the next time I go for barbecue.
Steve
rickie
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Quote  Posted: 08/02/2004 11:06:32 PM GMT Previous MessageNext MessageTop of Page
I find a good claret to be excellent with barbecue. I also like some Italian wines in particular a wonderful red wine from Sicily called Nero d'Avola. It is a full bodied wine with a fruity nose and perfect structure for meat in general.
Richard Johnson
antonello
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Quote  Posted: 08/02/2004 11:09:17 PM GMT Previous MessageNext MessageTop of Page
wineguy wrote:
Hello folks!
I love barbecue and I usually have Zinfandel or Chianti with T-Bone steaks which I find to be a very good wine-food pairing.
Would you suggest some other good wines for barbecue? I would love to try new wines the next time I go for barbecue.

Zinfandel and Chianti usually are good choices for barbecue. Anyway I would like to suggest you some red wines from Italy produced with Sangiovese, in particular the ones made in Tuscany or Umbria. Talking about Umbrian wines a good choice could be a Rosso di Montefalco (a Sangiovese and Sagrantino blend).
Antonello Biancalana
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wineguy
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Quote  Posted: 08/03/2004 6:03:35 PM GMT Previous MessageNext MessageTop of Page
What about red wines from South Africa? Although I find Zinfandel to be the best, I once tried a Pinotage (or whatever it is called...) and seemed to be nice. A friend of mine also suggested my a good Shiraz from Australia.
Is there anyone out there who had Australian Shiraz with barbecue?
Steve
cathy
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Quote  Posted: 08/04/2004 7:20:01 AM GMT Previous MessageNext MessageTop of Page
Hello everyone!
I too had this Pinotage with my barbecue and I found it to be very good with meat. I also had Australian Shiraz and I did not like it that much. I think Australian Shiraz is simply too much for barbecue, well, at least the one I had.
I also tried a Californian oaked Chardonnay and it was not that bad.
Cathy
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Quote  Posted: 08/04/2004 6:10:51 PM GMT Previous MessageNext MessageTop of Page
Pinotage may certainly be a good barbecue wine as well as Australian Shiraz.
Talking about Chardonnay, it mainly is a matter of body and oaked Chardonnay may meet this criteria. Anyway you should also consider how the meat was barbecued and what type of sauce you are going to use with it.
Antonello Biancalana
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wineguy
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Quote  Posted: 08/04/2004 9:12:46 PM GMT Previous MessageNext MessageTop of Page
Well, white wine and barbecue are something really new to me. I have never tried white wine with barbecue, anyway Cathy's idea sounds teasing.
I will probably have some barbecue tomorrow night and I think I'd better catch a bottle of oaked Californian Chardonnay. Any suggestion?
Steve
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Quote  Posted: 08/05/2004 11:07:35 AM GMT Previous MessageNext MessageTop of Page
Cathy's idea certainly is not so bad provided the barbecue is not too tasty and saucy. A well oaked Californian Chardonnay could be a good idea as long as you do not exceed with sour sauces and the meat is well done.
Antonello Biancalana
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jc
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Quote  Posted: 08/06/2004 10:42:57 AM GMT Previous MessageNext MessageTop of Page
Yes, I have certainly had plenty of Shirazes to go with BBQ. Most of the time, they have been excellent. Of course, in Australia, we have lots of bbqs during the hot summers and we really need to be careful of the serving temperature. If need be, we chill the shiraz in the fridge for a few minutes until around 17 or 18 C and race to fill up the glasses.

I take care not to leave the wine too long in the glasses which warms up real quick.

I guess Shiraz is mostly big and full bodied, and it really depends on whether you like that style of wine to begin with. Cathy may have had a really big and bold shiraz and it sometimes can be overpowering when going with sausages and seafood bbq. I personally find it great to pair shiraz with a chunk of lean fillet steak on the bar-be. Of course, Sauvignon blanc and chardonnay goes well with salads too.

Cheers to BBQ.
antonello
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Quote  Modified: 08/06/2004 11:20:07 AM GMT Previous MessageNext MessageTop of Page
jc seems to know the things right! Of course he benefits for being from Australia and this probably is a good point for him about Australian Shiraz. I personally like Australian Shiraz very much and I think they are a good match for barbecue or however broiled meat.
Antonello Biancalana
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cathy
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Quote  Posted: 08/06/2004 6:22:42 PM GMT Previous MessageNext MessageTop of Page
Well, I do not remember what Shiraz I had with my barbecue. I remember it was full bodied and you could tell it was aged in barrique. Can you please suggest a good Shiraz for barbecue?
Cathy
joergwein
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Quote  Posted: 08/06/2004 6:26:42 PM GMT Previous MessageNext MessageTop of Page
Barbecue is not part of our culture here in Germany, however we like grilling meat and other food. Here in Germany we have most of the time - you guess it - beer, however there are some people who like - including me - having Riesling. I think it is not too bad.
Jörg - A passion for Italian wine!
jc
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Quote  Modified: 08/08/2004 1:03:45 PM GMT Previous MessageNext MessageTop of Page
Cathy,

Here are some good labels to look for. I really enjoy boutique wines (from small producers usually family owned and managed) that pride themselves with premium quality wines with characters. I am not sure which part of US you are from but do check some wine stores around you.

Pirramimma McLaren Vale Shiraz, Paxton McLaren Vale Shiraz, Bleasdale Generations Shiraz, and Coriole Redstone Shiraz. I know these producers do export to USA.

Some bigger brands (but not the big 4) from Australia that are some of my favourites - Petaluma Coonawarra, Evans and Tate Margaret River Shiraz and Amberton Shiraz. Ok, if you can't find these, look for Penfolds Bin 128 or the Bin 28 from one of the major producers!

The above are very good value premium wines which really rival the best from France and Italy. Oops, am I being bias

The good news is that Australian wines in general produce excellent quality wines and if you are lost with unknown brands, look for regions which produce great reds ie. most excellent reds (Shiraz in particular) are from South Australian regions and such as McLaren Vale, Barossa Valley, Clare Valley, Langhorne Creek and Coonawarra.

If you get any red wines from these regions, you will be pretty safe with them or even better, it might change your whole mindset!!

Cheers!
cathy
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Quote  Posted: 08/08/2004 5:49:01 PM GMT Previous MessageNext MessageTop of Page
Hello jc!
Thank you for your reply about Australian Shiraz. I do agree with you about boutique wineries, after all, who said only the big ones can make great wine?
I am from San Francisco, California and here it is usually easy to find wine as there are plenty of wine shops. I will certainly look for the wines you mentioned. Maybe it will be easier to find the famous brands first, however I will you your suggestions as a guideline and I will certainly let you all know.

Cheers!!
Cathy
antonello
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Quote  Posted: 08/09/2004 8:01:17 AM GMT Previous MessageNext MessageTop of Page
jc's suggestions for Shiraz wines are absolutely agreeable. I too agree on the boutique wineries because it is not rare to find great wines from this producers.
I tried all the "big brandings" jc mentioned and I agree with him to say they are reliable and give an excellent idea of what Australian Shiraz can be.
And, by the way, Australian Shiraz can also go well with barbecue!
Antonello Biancalana
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jimmy
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Quote  Posted: 08/11/2004 11:20:55 AM GMT Previous MessageNext MessageTop of Page
I think Bordeaux is fantastic with barbecue. I personally like Pomerol with barbecue as well as graves. The astringency and roundness of these two wines are in my opinion perfect for barbecue.
Did you ever try Bordeaux with barbecue?
jc
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Quote  Posted: 08/12/2004 3:59:11 AM GMT Previous MessageNext MessageTop of Page
Yes Jimmy, I think Bordeaux is also excellent with BBQs. Bordeaux is also normally a big, bold, powerful wine. There are just SO SO many things to learn and remember about Bordeaux wines that I often get confused and well....just plain couldn't remember what are the major appelations etc. are supposed to be!! Sigh! Just how do you do it Antonello??

I believe most Bordeaux wines are made from 3 primary grapes (blended) - Cabernet Sauvignon, Cabernet Franc and Merlot. Occasionally also include Petit Verdot and Malbec.

Jimmy, I think with Pomerol style wines are normally soft and smooth as they lean towards more Merlot whereas Graves wines tend to be more tannic, rich, even herbal as it favours more cabernet grapes.

Well, Cabernet Sauvignon is definitely another good wine to pair with bbq, I think. Once again, go with personal taste. And with Rickie, when he refers to Claret, I think he also means Bordeaux-style wine? Correct me if I am wrong.

Ok, is there an easy way to understand Bordeaux??

Cheers!
wineguy
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Quote  Posted: 08/12/2004 7:50:07 AM GMT Previous MessageNext MessageTop of Page
Of course Bordeaux is great with barbecue! I had it sometimes and it have always been a good match. However I think some Italian wines are good as well with bbq! Anybody here who tried Italian red wines with barbecue?
Steve
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Quote  Posted: 08/12/2004 11:33:33 AM GMT Previous MessageNext MessageTop of Page
jc wrote:
Yes Jimmy, I think Bordeaux is also excellent with BBQs. Bordeaux is also normally a big, bold, powerful wine. There are just SO SO many things to learn and remember about Bordeaux wines that I often get confused and well....just plain couldn't remember what are the major appelations etc. are supposed to be!! Sigh! Just how do you do it Antonello??

Well, a good way to remember things about Bordeaux is reading DiWineTaste!! Just kidding, of course!
However you guys could find interesting our report about Bordeaux that can be found at www.diwinetaste.com/dwt/en2004012.php.

jc wrote:
Well, Cabernet Sauvignon is definitely another good wine to pair with bbq, I think. Once again, go with personal taste. And with Rickie, when he refers to Claret, I think he also means Bordeaux-style wine? Correct me if I am wrong.

If I am not wrong, Rickie is from the UK and there it is a common habit to call Bordeaux wines as Claret. Well, it is a historical habit as ancient as the Bordeaux wine area itself!

jc wrote:
Ok, is there an easy way to understand Bordeaux??

Oh, yes! Drink Bordeaux often and compare them all!
I think we should organize a barbecue so we can try ourselves all the wines we have mentioned in this topic so far... Not a bad idea, is it?
Antonello Biancalana
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rickie
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Quote  Posted: 08/12/2004 5:49:17 PM GMT Previous MessageNext MessageTop of Page
jc wrote:
I believe most Bordeaux wines are made from 3 primary grapes (blended) - Cabernet Sauvignon, Cabernet Franc and Merlot. Occasionally also include Petit Verdot and Malbec.

You are absolutely right on this. The blend varies according the area, though. For example there are areas in Bordeaux where they exclusively use Merlot (like in Pomerol wines) and other where Cabernet Sauvignon is the leading grape.

jc wrote:
And with Rickie, when he refers to Claret, I think he also means Bordeaux-style wine? Correct me if I am wrong.

No, you are absolutely right on this and forgive me for using this term. You should know we English use the term Claret to refer to red Bordeaux wines. It is something, like to say, that is a firm part of our wine parlance.

jc wrote:
Ok, is there an easy way to understand Bordeaux??

I agree with you. Bordeaux is a great wine but you usually end up being totally confused because of the many appellations and the specific issues of each area.
I am pretty familiar with Bordeaux, maybe this is the wine I drink the most, however I admit it is not always easy to remember everything.

Have a nice wine tonight!!!
Richard Johnson
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Quote  Posted: 08/13/2004 7:57:25 AM GMT Previous MessageNext MessageTop of Page
For barbecue I would suggest some Italian wines, in particular the ones from Umbria. I once tried a Rosso di Montefalco with a steak and I found the matching to be right. In Montefalco they also make Sagrantino di Montefalco, which is a full bodied wine, in my opinion too much for grilled meat.
Michele Landolfi
antonello
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Quote  Posted: 08/13/2004 11:13:10 AM GMT Previous MessageNext MessageTop of Page
miclan wrote:
For barbecue I would suggest some Italian wines, in particular the ones from Umbria. I once tried a Rosso di Montefalco with a steak and I found the matching to be right. In Montefalco they also make Sagrantino di Montefalco, which is a full bodied wine, in my opinion too much for grilled meat.

Rosso di Montefalco certainly is a good match for barbecue. This bodied red usually is a blend of Sangiovese and Sagrantino grapes, although many wineries add Merlot as well. Not to be confused with the full bodied and robust Sagrantino di Montefalco which is made with 100% Sagrantino.
I agree that Sagrantino di Montefalco is too much for barbecue, at least the majority of them.
Antonello Biancalana
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joergwein
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Quote  Posted: 08/16/2004 7:45:56 AM GMT Previous MessageNext MessageTop of Page
antonello wrote:
Rosso di Montefalco certainly is a good match for barbecue. This bodied red usually is a blend of Sangiovese and Sagrantino grapes, although many wineries add Merlot as well. Not to be confused with the full bodied and robust Sagrantino di Montefalco which is made with 100% Sagrantino.
I agree that Sagrantino di Montefalco is too much for barbecue, at least the majority of them.

I had this red wine and here in Germany it is pretty easy to find in wine shops. I had a Rosso di Montefalco Riserve 1999 which I find very good. Good body and wonderful aromas. I have never tried this Sangrantino di Montefalco though.
Jörg - A passion for Italian wine!
wineguy
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Quote  Posted: 09/09/2004 6:05:38 PM GMT Previous MessageNext MessageTop of Page
I discovered another good wine for barbecue! Last night I had barbecue with some friends of mine and one of them brought a good bottle of Italian wine. It is called Montepulciano d'Abruzzo which seemed to me right perfect for barbecue.
Do you guys have more information about this wine? Did you ever have it?
Steve
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Quote  Posted: 10/07/2004 6:04:36 PM GMT Previous MessageNext MessageTop of Page
wineguy wrote:
I discovered another good wine for barbecue! Last night I had barbecue with some friends of mine and one of them brought a good bottle of Italian wine. It is called Montepulciano d'Abruzzo which seemed to me right perfect for barbecue.
Do you guys have more information about this wine? Did you ever have it?

Of course I know Montepulciano d'Abruzzo!!! I think it is a good match for barbecue as well as one of my favorite Italian reds!
It is made from Montepulciano grape in the Abruzzo region, central Italy.
Michele Landolfi
cathy
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Quote  Posted: 05/20/2005 4:56:49 PM GMT Previous MessageNext MessageTop of Page
Another good wine for barbecue I had last night was Valpolicella from Italy. I found it perfect for the t-bone we had with salad. If I am not wrong, this wine comes from Italy and from the same area where amarone is made.
I have never tried this Montepulciano d'Abruzzo you guys mentioned. Can you suggest me a good winery which can be found here in the US?
Cathy
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Quote  Posted: 10/28/2009 6:14:34 AM GMT Previous MessageNext MessageTop of Page
wineguy wrote:
I discovered another good wine for barbecue! Last night I had barbecue with some friends of mine and one of them brought a good bottle of Italian wine. It is called Montepulciano d'Abruzzo which seemed to me right perfect for barbecue.
Do you guys have more information about this wine? Did you ever have it?


Yes, i do have tasted it. Montepulciano grape is quite prolific. The Montepulciano grape grows easily in Abruzzo. It is plump with high amounts of juice. In an area this poor, this has been a boon to farmers wishing to take advantage of high yields. Unlike most other varietals, this grape makes nice wine even when produced in large quantities. you can know more about it at
http://www.vivino.com/grapes/montepulciano-d/
joergwein
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Quote  Posted: 10/28/2009 12:36:49 PM GMT Previous MessageNext MessageTop of Page
donnaclif wrote:
Yes, i do have tasted it. Montepulciano grape is quite prolific. The Montepulciano grape grows easily in Abruzzo. It is plump with high amounts of juice. In an area this poor, this has been a boon to farmers wishing to take advantage of high yields. Unlike most other varietals, this grape makes nice wine even when produced in large quantities. you can know more about it at
http://www.vivino.com/grapes/montepulciano-d/


Hi donnaclif, I am glad you tasted Montepulciano like I did. It is pretty funny to see every message you post you always include links to your web site, probably you think you may catch visitors from this site. We are not so stupid and we understand you are just looking for new clients for your business. Don't complain if we do not reply to your messages....
Jörg - A passion for Italian wine!
donnaclif
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Quote  Posted: 10/29/2009 8:24:42 AM GMT Previous MessageNext MessageTop of Page
Hey Jorg!
not complaining at all... i have the info at my own site so i like to share it, if the info is wrong then do tell me, i have an industry experience of over 6 years, and this experience has lead me to open my own database. i dont mind if i dont get visitors.
joergwein
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Quote  Posted: 10/30/2009 7:57:40 AM GMT Previous MessageNext MessageTop of Page
donnaclif wrote:
Hey Jorg!
not complaining at all... i have the info at my own site so i like to share it, if the info is wrong then do tell me, i have an industry experience of over 6 years, and this experience has lead me to open my own database. i dont mind if i dont get visitors.


We all are very glad to share ideas, opinion and thoughts with all wine lovers and, in particular, with the experienced ones like you. I am sorry if you took this wrong but, pardon me, you always end your messages by saying "if you want to know more pleasi visit...." and when I visit the pages you suggest all I find is an e-business site and this is not very helpful in knowing more. At least in my opinion.
Anyway I am very glad to know you are a very experienced wine professional and I will be more than glad to learn from you about our beloved beverage.

Cheers!
Jörg - A passion for Italian wine!
vinorum
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Quote  Posted: 07/10/2011 4:57:00 PM GMT Previous MessageTop of Page
wineguy wrote:
Hello folks!
I love barbecue and I usually have Zinfandel or Chianti with T-Bone steaks which I find to be a very good wine-food pairing.
Would you suggest some other good wines for barbecue? I would love to try new wines the next time I go for barbecue.


Hi, for barbecue I'd like to drink barbera or dolcetto.
http://www.inciso.it

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