What goes better with barbeque beer or wine? I can make a strong argument for both, but I have a feeling I’ll be outnumbered since it is a holiday weekend.
Steaks, for the most part, favor red wines. The high fat content of meat tends to soften the astringent tannins in red wines rendering them silky smooth.
On the other hand, some of the sweet and spicy components of barbeque can be a perfect match for some beers that have some ‘sweetness’ to the taste.
I think either will work fine – it all depends on your personal likes.
I’ve got my recommendations on my website goodtastewithtanji.com PLUS, you’ve got to see the EXTREME steaks we found to toss on your grill this weekend.
Ever grilled a 5 pound Steak Florentine? Or a giant 4 pound bone in ribeye? Bolner’s has them, and you can see them on at goodtastewithtanji.com
Tanji’s Wine Picks for Barbeque
*Rib-eyes, sirloins, T-bones – Ramon Bilbao Reserva Rioja, C"hateau Ste. Michelle":http://www.ste-michelle.com/ Cabernet
*Filets, tenderloins – Trinchero Merlot, Kunde Merlot
*Fajitas – Terra d’Oro Zinfandel, Into Lodi Zindandel
Tanji’s Beer Picks for Barbeque
*Pork ribs, chicken (not too spicy) – Westmalle Dubbel
*Brisket, sirloin, rib-eyes, T-bones – Chimay Grande Reserve
*Beef ribs – Brooklyn Brown Ale
*Spicy meats – Entire Stout