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.
