Is barbecue better with beer or wine? That’s a loaded question depending on which side of the fence you’re on. I can make a strong argument for both, and you can decide what’s better.
Meat dishes, 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 barbecue can be a perfect match for beers that have “sweetness” to the taste.
I think either will work fine; it all depends on your personal taste.
I tend to lean toward red wines with almost any meal because that’s what I like. But I have to admit, some of my beer friends, such as beer author Travis Poling, win me over some of the time.
Here are some of the rules of thumb I follow when pairing barbecue with wine:
When grilling a steak, such as a rib eye or sirloin, look for a full-bodied red with big tannins. Napa cabernets work quite well, and Spanish Tempranillos and even the Italian Brunellos and Barolos work nicely. Those wines are all aged in oak and have a nice balance of fruit and acidity, and a good amount of tannins to compliment the fat in the steak.
If the steak is super lean like a filet, choose a velvety soft merlot. Because there is less fat in the meat, you don’t need a wine with really strong tannins.
Pork ribs or sausage are nice paired with Riojas, Spanish wines that are often a blend of Tempranillo and Grenache grapes, among others. These wines are fruity and spicy with a nice dose of acidity. They also take on some nice flavors of vanilla and sweetness because they are often aged in oak for about 18 months or longer. By the way, fajitas are good with Riojas, as well.
My all-time favorite with barbecue (especially the spicy style) is a big Zinfandel.
Now, that being said, drink what you like. There are all kinds of guidelines to pairing wine, but at the end of the day, why drink something you don’t like even if it’s the best match in the world for the food you’re having?
Beer Choices
Okay, beer fans: Let’s have some fun! Barbecue and beer are about as Texan as it gets, so whether it’s a Bud Light or a trendy microbrew, such as Entire Stout, it will all be good.
The principles for pairing beer with barbecue are pretty simple:
If the meat is somewhat fatty, such as a rib eye, you want a beer that can cut through that fat – perhaps a beer that has a good amount of hops in the flavor.
If you are grilling meats with a spicy sauce, find a beer that has a hint of sweetness and some richness to counter the spice. Some of the large-format Trappist beers work nicely here. In general, you’ll want a beer with a lower alcohol level.
Pork ribs, sausages and even chicken dishes that are not too spicy all call for a beer that doesn’t overpower them, such as a Bock-style beer. These have malty flavors, low bitterness from the hops and a hint of sweetness on the finish.
At the end of the day, if Michelob Ultra is your beer of choice (it’s often mine), go for it. If you like white Zinfandel with your steak, cheers to you. You know what tastes the best.
By the way, for the best-quality meats you’ll find anywhere, I always go to Bolner’s Meat Market on South Flores. It’s a fourth-generation, family owned and operated business, and its steaks are amazing!
To read and see more of Tanji’s fun wine pairing ideas and food segments with top chefs, head to her website at www.goodtastewithtanji.com.
