Wine and Barbecue - Guest Post

You know, there's a lot of folks out there that think the best thing to drink with barbecue is an ice cold beer, and I have to admit that, in the heat of summer, doing an afternoon burger and weenie roast, in the park with a side of beans and corn, a frosty brew or ten, is just the ticket.

But, if you barbecue for dinner at your house, as often as I do at mine, and you're more of the metropolitan sort, I'll bet you enjoy some wine with your barbecue.  Seems a lot of people do.  That got me into a discussion with a purveyor of fine wines that I've known for...a long time, and I hounded him about attacking the subject in the written word, so I could add it to my blog.

Well, he finally agreed and I even got him to start his own blog.  His name is Pat Broderick, affectionately known as Pat, The Wine Guy, and this is the first post on his blog:

Initially it seemed a simple question, but as I started to formulate an answer it dawned on me that there is no simple response.

First, one must consider the different regional styles of barbecue: Carolina, Memphis, Texas and Kansas City, not to ignore the International flare of Brazilian churrasco, Argentine, Spanish , Asian and on and on.  All regions have unique aspects in rub, sauce, preparation and presentation, as well as certain factors in common.

Second, there is the base protein to consider: beef, pork and poultry; but the genre needs to be expanded to include the fruits of the sea and the sportsman's take of venison, wild fowl and game.

Third, you need to consider the most complex factor: the ambiance and the subjective nature of this question has to take into consideration; the time, place and people in the equation.

My initial approach to understanding wines was to learn the different regions, so, taking a similar tack with the regional styles should, in my opinion, lead to the inclusion of the other pertinent factors, hopefully with some final conclusion to sure-bet wines that enhance the barbecue experience.  It is difficult to spend over seventeen years as a fine wine consultant without developing an affinity for fine food as well, and my girth is testament to that!

In subsequent posts I will make an effort to share my insights on this topic and, hopefully, provide some views that will prove thought provoking and helpful in enhancing your enjoyment of fine wine and fine barbecue, and since this is an interactive experience, with the barbecue season fast approaching, I welcome your comments as I wend my way through this great and ever-broadening topic.

We've talked about it, and I do believe he's going to delve into his oenophilic thoughts, starting with Kansas City Barbecue.  My taste buds are already smackin'!

Pat is a great resource, working for Wine Shippers and if you want to follow him, you can do it at Pat,The Wine Guy or you can call him direct at 308-338-0006 or you can email him.  He won't bite, he doesn't sell you, and he doesn't call you when you don't want him to.  That's probably the reason we've been buddies for so many years...and yes, I even buy wine from him once in a while, too!