BBQ Wines
When selecting wines for barbecue, think BBQ: big, bold, and quaffable. Any wine for this type of fare should have all three qualities. They should be big wines—full bodied, with a minimum alcohol content of 13% and plenty of fruit extract. They should be bold assertive wines (no room here for coy)—with forward fruit flavor, spice, and pepper along with good acidity. Finally they should be quaffable—smooth, delicious, easy to drink, gulpable. Wines for barbecue should be able to support the succulence of the meat brought out by the slow cooking and not be overwhelmed by or compete with the piquancy and sweetness of the sauce.
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