{"id":4184,"date":"2018-05-25T23:22:35","date_gmt":"2018-05-26T04:22:35","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=4184"},"modified":"2018-06-20T13:32:46","modified_gmt":"2018-06-20T18:32:46","slug":"this-may-seriously-only-bbq-wine-ever-drink","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2018\/05\/this-may-seriously-only-bbq-wine-ever-drink\/","title":{"rendered":"This May Seriously be the Only BBQ Wine You Ever Drink Again!"},"content":{"rendered":"

I\u2019ve had BBQ with fruity Zinfandel, Syrah\/Shiraz, Ros\u00e9 \u2013 even Amarone and have enjoyed them all<\/a>. But that may all be coming to an end. I recently attended a wine pairing seminar at the Italy-America Chamber of Commerce<\/a> Taste of Italy trade event in Houston where they paired BBQ with Lambrusco. Yes, Lambrusco. You know the Lambrusco that I told you that you needed to make up with here<\/a>? After that seminar, Lambrusco may seriously be the only BBQ wine I ever need again. I mean, who knew?<\/p>\n

The thing about BBQ (and I\u2019m talking \u201creal\u201d BBQ \u2013 you know, with that ever-present smoke) is that it\u2019s a down to earth food. It\u2019s not high-brow eating. There\u2019s no pretense. It\u2019s easy and it\u2019s accessible. BBQ is something that you can feed your family, friends, and just about anyone that likes to chow down. So, shouldn\u2019t your wine follow along the same lines? After all, you don\u2019t want some high-dollar, prized wine getting killed by all that smoke and sauce from your BBQ. And that\u2019s where Lambrusco comes in.<\/p>\n

BBQ can be heavy and depending on the amount of sauce, can just really wear you down.<\/span>1<\/sup><\/a><\/span> The bright, fresh acidity from the Lambrusco is great at cleansing your palate. The grapes in Lambrusco are quite thick-skinned and tannic, so even though we\u2019re dealing with a sparkling wine, there\u2019s some body, depth, and fruit. Plus, Lambrusco tends to be lower alcohol, so when you\u2019re out in the summer heat chowing down on BBQ, you don\u2019t have to worry about high alcohol putting you down for the count. Finally, Lambrusco tends to have some residual sugar (we\u2019re not talking sweet wine here folks) that pairs beautifully with both the smoke and sauce of BBQ.<\/p>\n

I paired 3 different BBQ dishes with 3 different Lambruscos \u2013 Cleto Chiarli Vigneto Cialdini Lambrusco, Cleto Chiarli Del Fondatore Lambrusco, and La Sagrestana Lambrusco Modena Amabile \u2013\u00a0 and every single one shined with one or more of the Lambruscos.<\/p>\n

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Cleto Chiarli Vigneto Cialdini Lambrusco, Cleto Chiarli Del Fondatore Lambrusco, & La Sagrestana Lambrusco Modena Amabile<\/figcaption><\/figure>\n

First up was some Sticky Pork Belly Bites with Cherry Cola Glaze from Pappas Delta Blues which were divine. Yes, simply divine.<\/span>2<\/sup><\/a><\/span>\u00a0The sweetness of the sauce was perfect with the Lambrusco that had the highest amount of residual sugar. Our instructor, Jeremy Parzen of DoBianchi.com<\/a> fame likened it to drinking sweet tea with your BBQ. Makes sense to me!<\/p>\n

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