Grilling & Barbecue, Texas-Style
Episode #103
The
Saveur Texas Hill Country Wine & Food Festival in Austin, Texas is the
perfect place to learn how wines can complement barbecue and grilled meats.
There,
Karen MacNeil meets Steven Raichlen (host of Barbecue University With
Steven Raichlen) who dispenses tips on grilling the perfect steak.
Then, it’s
on to Cooper’s Barbecue, where MacNeil surprises some loyal patrons
by pairing barbecue with sparkling wine. 
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In this episode, we paired grilled steak and Cabernet Sauvignon. The full-bodied structure of the Cabernet underscored the steak’s rich, meaty flavors. The heat of our spicy grilled shrimp was cushioned by the subtle sweetness of a Chenin Blanc. Grilled chicken and quail paired with both the white Pinot Gris and the red Pinot Noir wines. The white was a crisp juxtaposition, the red an earthy soul mate. And finally, it was ribs and bubbles. A match made in heaven thanks to the cold, bold, refreshing character of the sparkling wine. So there you have it: steak and Cabernet, shrimp and Chenin Blanc, chicken and quail with Pinot Gris and Pinot Noir, and barbecued ribs with bubbles.
My sip tip for today is about aerating. Aerating is just the act of pouring wine into a decanter, pitcher or carafe. Wines that benefit most from aeration are young powerful reds like Cabernet Sauvignon and Merlot, Shiraz or Petite Sirah. By splashing the wine through air into a decanter, you literally “open up” the wine and make it taste softer and richer. I aerate just about every young red wine I serve, because besides making it taste better, it is kind of fun to serve wine from a decanter. That’s my sip tip for today. To make a wine taste softer, a little richer and more flavorful, pour it into a decanter before you serve it.
Cooper’s BBQ
http://www.coopersbbq.comFall Creek Vineyards Susan and Ed Auler
http://www.fcv.comRanch 616
http://www.ranch616.citysearch.comSteven Raichlen's Barbecue University
http://www.bbqu.net
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