Texan Magazine
By Jim Peterson
Wine Enthusiast & Instagram Wine Influencer
There is no denying the Lone Star State has a rich tradition of barbecue. How many Texans have you met who pride themselves on their masterpieces of slow-smoked brisket, ribs, or sausage? Maybe your go-to grilling option is the simpler all-American duo of burgers and hot dogs. Of course, here in San Antonio there are always grilled beef or chicken fajitas to feast on.
Pairing wine with these robust, charred delights might seem daunting. Tangy sauces, spicy rubs, and smoky meats have the potential to overwhelm wine. While that can be true, I’m here to tell you that a smartly paired wine can easily harmonize with these bold flavors. Great wine can also enhance the barbecue experience. Striking the perfect balance between intensity, acidity, and even subtle sweetness can help to elevate the experience. Let’s uncork the possibilities and explore some of the best wine pairings for Texas barbecue.
RED ZINFANDEL
When I think of tailor-made wines for barbecue, Zinfandel tops the list. While there is some Zinfandel made in Europe (like the Primitivo wines of Italy), the California Zinfandels are where we need to go. At its heart, Zinfandel has a bold, fruit-forward character. You can usually find robust, jammy flavors of ripe blackberry, raspberry, and plum often accentuated by spicy elements of black pepper, cinnamon, and hints of smoke. These flavors, in combination with bright acidity, can cut through just about any style of barbecue with surgical skill.
There are many outstanding wineries that capture the power and playfulness of Zinfandel. To me, the most iconic is Seghesio Family Vineyards. Their story began in 1895, when an Italian immigrant, Edoardo Seghesio, planted Zinfandel vines in Sonoma. Five generations and 125 vintages later, they produce several unique Zinfandel offerings ranging from affordable entry level wines to more unique single vineyard options. Other favorite Zinfandel producers include Robert Biale (the Black Chicken Zinfandel is a longtime favorite), Lamborn Family Vineyards, Paradigm, Bedrock Wine Co., Klinker Brick (try the Old Ghost), and Ridge.
SPANISH REDS
An argument can be made that Spanish wines made from Tempranillo and Garnacha outshine all others when it comes to pairing them with local Texas cuisine – particularly barbecue and Tex-Mex classics like fajitas. A solid wine from Rioja will have a classic vanilla characteristic loaded with red and black raspberries, cloves, nutmeg, with a hint of smoke. If you prefer slightly less overt oak, look for a wine from Ribera del Duero. Also made from Tempranillo, these wines are noted for their bold, dark fruit flavors of blackberry, plum, and black cherry. The Spanish wines made from Garnacha (aka Grenache) are usually labeled with the grape name. Here you will find a spicy edge of pepper, licorice, or cinnamon complemented by red fruit flavors like raspberry, strawberry, and cherry.
All three of these are fantastic pairings with Texas barbecue. These wines are easy to find in your local wine store or supermarket. Rioja producers to buy include La Rioja Alta, C.V.N.E (aka Cune), and Muga. If you see the La Rioja Alta Viño Alberdi, it’s a fantastic entry level Rioja from one of the best. My go-to wineries in Ribera del Duero are Pesquera, Condado de Haza, Emilio Moro, Protos, and Alion. A fun under $20 Garnacha is the Borsao Tres Picos. Quick tip: The order of quality (and usually pricing) for Spanish wines goes Crianza, Reserva, then Gran Reserva, determined by how long the wine has been aged before release.
PRO TIP: Serving big, bold red wines in the summer requires a little caution. Keeping it at the proper temperature makes a world of difference. Red wine is meant to be served at cellar temperature, which is 55-60 degrees. Serving it “room temperature” or (worse) outside temperature can cause the alcohol to be too volatile. That volatility masks the wine’s true aromas and flavors. This is especially important with high Alcohol by Volume (ABV) wines. Being served warm red wine is often the reason many people say they do not like red wine.
SPARKLING REDS
Don’t be hesitant to try sparkling red wine! There are two key types of sparkling reds from Italy worth seeking out – the well-known Lambrusco and the lesser known Brachetto. There are some excellent dry or semi-dry Lambrusco and Brachetto wines I greatly enjoy in the summer. What makes them so good for the summer? First, the sparkling nature of these wines tickles and refreshes the palate on a summer day. Secondly, these are best served chilled, and that cold sparkling red with its dark fruit flavors is ideal to pair with burgers and barbecue.
CHENIN BLANC
Chenin Blanc is a terrific choice when you have white wine lovers in the crowd. The most classic Chenin Blanc wines originate from the Loire Valley in the Vouvray region. The styles of Vouvray can range from dry to sweet depending on the producer, so it is worth asking about particular wines before buying. I prefer the dryer style which can offer a crisp acidity with aromas and flavors of white fruits like pear and apple along with hints of honeysuckle. You can also find high quality Chenin Blanc made in California or South Africa. Why take a chance on Chenin Blanc? The simple answer is a wine like this can help cut through the spicy heat of certain dishes. It’s very similar to how an off-dry Riesling is a perfect pairing for spicy Thai food.
VINHO VERDE
From Portugal, Vinho Verde (veeng-yo vaird) is made from the Alvarinho grape. Vinho Verde wines are typically lower ABV and have a slight effervescence. It’s a spot-on selection for summertime refreshment. You may hear it called “green wine” and think it’s because there seems to be a tint of green to it. However, the “green” refers to the region’s year-round verdant nature. When tasting Vinho Verde you’ll find citrus flavors of grapefruit, lime, or lemon, plus some honeydew melon and honeysuckle. This makes it a perfect match with chicken fajitas or any grilled seafood. Best of all, it’s a great crowd-pleasing wine and super fun to sip!
FINAL THOUGHTS
When it comes to pairing wine with the bold, smoky, and sometimes spicy flavors of Texas barbecue, these are some great options to heighten your experience. The Zinfandel and Spanish reds bring the robust fruit and spice that match the meat’s intense flavors. The effervescent charm of the sparkling reds easily cut through the richness with playful fizz. White wine lovers can count on the versatility of Chenin Blanc to tame the heat, while Vinho Verde’s light, zesty profile keeps everyone refreshed and ready. So grab a bottle, fire up the grill, and let your “world’s best” barbecue meet the world of wine. Cheers to good eats and great sips!
Follow Jim on Instagram, @tx_wine_pilot, for more wine tips and reviews.
Biography:
Jim Peterson is a retired U.S. Air Force officer who mainly flew the A-10 fighter jet. He has ties to the wine business going back over 25 years, has visited many wine regions, tasted the world’s top wines, and is an avid wine collector. His new business, The Texas Wine Pilot, offers customized in-home wine tastings, corporate wine tastings, executive wine training, and wine collecting consultations. Visit txwinepilot.com or email him at jim@txwinepilot.com to book your tasting or consult.
