This Week in the Kitchen heads to T-Vine Winery for a few BBQ tips and pairings for their collection of Zinfandel wines:
T-Vines Top 5 BBQ and Zin Rules:
- Pair Pepper with Pepper: It may seem counterintuitive, but if you are using a spiced pepper rub on your meat, you will want to pair it with a wine that elicits notes of delicious cracked black pepper and artisan steak rub. T-Vine pairing suggestion: 2017 Black Sears Zinfandel, Howell Mountain
- Lighter Meat=More Structured Wine: Lighter meats, like chicken and pork, are best served with a wine that is lean but structured. Choose a lighter-bodied Zin that has a long, lingering finish. T-Vine pairing suggestion: 2018 LeVois Zinfandel, Dry Creek Valley
- Go Full-Body for Fatty Meat: The fat on barbequed meat gives it its rich, juicy flavor. Paired with a fruit-forward and full-bodied Zinfandel, these flavors become even more pronounced. T-Vine pairing suggestion: 2018 Frediani Zinfandel, Calistoga
- The More Acidity, The More Fruit: Most BBQ sauces are highlighted by their sharp acidity, which helps to cut through the richness of the meat. When it comes to wine, instead of cutting through the flavors, the acidic sauce helps elevate and enhance the fruit components. T-Vine pairing suggestion: 2018 Bacigalupi, Zinfandel, Russian River Valley
- Don’t Forget the Sides!: BBQ’s essential sides-mac and cheese, coleslaw, baked beans, collard greens-also pair well with Zinfandel. Just make sure they each have a balance of salt, fat, heat and of course, acid, to bring out the very best flavors from the glass. T-Vine pairing suggestion: 2018 Cherryhouse Zinfandel, Lodi
