I’ve loved wine for over 20 years. At first, I just enjoyed tasting different bottles and learning about the grapes. But I didn’t think much about what wine went with what food.
That changed when I got into barbecue.
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?
Turns out, wine has a place in the pit.
Barbecue and wine pairing isn’t just possible—it’s worth doing. Some wines bring out the smoky, sweet, or spicy flavors in BBQ better than anything else. Think Zinfandel with ribs. Syrah with sausage. A bold Malbec with brisket.
The key is matching the weight and flavor. Smoked meats need wines that can keep up. Light wines can get lost. Big reds or rich whites tend to work best.
That’s what this blog is about. Wine With BBQ is for wine lovers who love low and slow cooking. I share pairing tips, try new combos, and help people find the best wine for barbecue—no matter what’s on the smoker.
Want to learn how to match wine with your favorite BBQ dishes?
Download my free guide: Smoke & Sip: A Guide to Barbecue and Wine Pairing.
Get it here!