A glass of wine might not be the typical beverage people reach for while chowing down racks of deliciously saucy ribs or a juicy cut of brisket. However, in-the-know drinkers are well aware of how an aptly paired wine can elevate a perfectly grilled or smoked cut of meat.
“There are so many great ways to work wine into really any type of cuisine, but particularly with barbecue because there are so many cultural similarities between the way that wine gets made and enjoyed and the way that barbecue gets made and enjoyed,” says Matthew Brown, a wine educator and consultant in Virginia.
Both wine and barbecue take time and skill to make, boast subtle flavor nuances and highlight regional variation.
Some meats are spice-rubbed. Some are smoked. Some come covered with a sauce, mop or crunchy, flavorful, crispy bark. But regardless of the cut of meat or how it’s made, “you’ll want a wine that can carry you through the whole meal,” says Dana Beninati, a food and wine educator in New York City and the host of Dine With Dana.
