Classic Wine And Food Pairings You Have To Try Leave a comment

For a classically American combination, bring a bottle of zinfandel to your next barbecue. In particular, SF Gate recommends a wine from northern Sonoma, California, which tends to be brighter and display spicy aromas. Nonetheless, there’s nothing light about zinfandel, and the tannins and dark fruit flavors are a perfect match for a piece of grilled meat (lamb, beef, sausages, burgers, and even chicken are all great options). Keep it simple with the sauces and if you’re going heavy on the spice, SF Gate warns to stick to a lower alcohol wine for the most pleasant experience.

According to Robb Report, zinfandel’s overwhelmingly juicy fruit flavors are a great match for characteristic barbecue dishes. Part of the winning combination is that the wine’s fruitiness is often perceived as sweetness, complementing fruitier sauces. To really understand the magic, try a glass of zinfandel with some saucy grilled ribs. Some acidity and tannin will cut through the meat, but you’ll still be left with the pleasant blend of dark fruits, spices, and smokiness.