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Smoked Pulled Pork on Texas Toast with Italian Pinot Grigio
There are few things more satisfying than turning an entire pork butt into a pile of tender, smoky pulled pork. For my latest National Sandwich Month pairing, I smoked a pork butt low and slow, shredded the meat and piled it onto thick Texas toast. It was rich, smoky, buttery and exactly the kind of…
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Fall BBQ Favorites: What to Drink With Cold-Weather Comfort Food
Autumn isn’t just soup season—it’s prime time for smoked meats, grilled vegetables, and fall cookouts. Cooler weather calls for richer flavors—and the wines to match. Whether you’re firing up the smoker or just working the grill in a hoodie, here are the best wines to pair with your go-to fall BBQ dishes. 🐖 Smoked Pulled…
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Kickoff Ready: BBQ & Wine Pairings for Football Season
NFL season has arrived, and if your Sundays are full of smoked meats, grill marks, and touchdowns, you’re not alone. But don’t just crack open a beer. A great glass of wine can take your BBQ game day spread to the next level. Here’s your playbook of wine pairings for classic football season foods made…
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Labor Day BBQ & Wine Pairing Guide: Backyard Favorites and What to Pour
Labor Day is the last big cookout of the season—and the grill is calling. Whether you’re smoking ribs or flipping burgers, don’t forget the wine. Here’s your Labor Day BBQ pairing guide with simple wine suggestions that match your favorite backyard foods—because wine has a place at every pit. 🍔 Grilled Burgers + Zinfandel or…
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The Art of Pairing BBQ: From Mild to Spicy
Barbecue is full of bold flavors, but not all BBQ is spicy. From mild and smoky to hot and fiery, each dish offers something different. That’s why BBQ wine pairing isn’t one-size-fits-all. I’ll break down how to pair wine with BBQ across the flavor spectrum – from mild pulled pork to spicy hot wings –…
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Why Wine Has a Place in the Pit
Like many people, I started smoking meats in the backyard. Brisket, ribs, pulled pork—slow-cooked, flavorful food that takes time and care. I began to wonder: could wine go with barbecue? Or was this beer-only territory?