There are three features of Memphis barbecue that define its 'style'. The dominant protein is Pork; either ribs, or pork butt that is served 'pulled'. Dry rubs are used to prepare the meat for the smoker. Often this is the only preparation used and the pork is served 'dry'.
Memphis Sauce, which is either served along side the meat or applied after the meat is off the heat, is a thinner type of sauce that has vinegar as a primary ingredient.
The 'spice' in Memphis rubs and sauces is not a hot spice, such as that found in Texas Style barbecue, so wines with a distinct oak signature are certainly to be considered. As pork is not as fatty as beef I tend to go for Malbec, Pinot Noir, Barbera, Sangiovese and Tempranillo as opposed to the bigger Cabernet, Syrah and Zinfandel varieties.
 |
Lirico Malbec |
When the sauce is brought into play, the pairing gets more complicated. The vinegar essence brings a need for a wine with a good level of acidity; these will be wines grown in cooler climates which helps retain the natural acidity. With reds in mind again a nice Malbec brings a good amount of acidity to the table as well as a Pinot Noir. Now, for a change of pace,often times a nice acidic Sauvignon Blanc or a dry Riesling from Australia will enhance the pork ribs better than any red, most definitely with the pulled pork served with a generous ladle of sauce.
Most importantly, always remember to trust your own palate as it will never lie to you. If you like the wine and food combination then it is a good one for you, although others may feel differently, they must also trust their palate.
For more tips on preparation and recipes, visit my buddy, Bubba Q at The Smokin' BBQ Pit, and if you have questions about wine you can reach me at the number on the right, or email at Pat The Wine Guy.
Always remember, "the difference between eating and dining is a glass of wine. Enjoy one today."
