Barbecue and wine: The final frontier

Image credit: J.C Reid

An ice, cold Lone Star Beer paired with great Texas barbecue is a Houston tradition for a reason: they just go together from both a flavor and a cultural point of view.

As barbecue goes more upscale, however, as you see at The Granary in San Antonio or Freedmen's in Austin, there comes a need for a different kind of pairing: wine.

It's a new frontier for chefs and pitmasters alike.

Some restaurateurs are trying though. I recently visited Napa Valley in California on a food and wine tour with my wife, not expecting to find a barbecue topic to write about. I should know better by now. Not only did I find a lot barbecue, but I found a lot of wine to go with it.

The most interesting combination was at the Bounty Hunter Wine Bar & Smokin' BBQ in the city of Napa. Chef Nick Heinrich, a native of Alabama, uses a Southern Pride gas-and-wood pit for a full menu of Southern-style barbecue. Pork ribs, pulled pork, “beer can” chicken and sliced brisket are smoked using almond, cherry, hickory and oak woods. Read more…

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