Highbrow Magazine - barbecue https://www.highbrowmagazine.com/barbecue en Pairing BBQ Flavors With Bold Wines https://www.highbrowmagazine.com/10115-pairing-bbq-flavors-bold-wines <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Fri, 08/30/2019 - 19:07</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1bbqandwine.jpg?itok=sWVyysKn"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1bbqandwine.jpg?itok=sWVyysKn" width="480" height="320" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p>Grilling is one of America’s greatest pastimes, and if you love grilled meat, chances are you also like hosting cookouts to show off your pit master prowess. Once you’ve mastered the art of the char, why not serve wine that blows the lid off the meal, in the best possible way.</p> <p> </p> <p>The right wine pairing makes all the difference. The aroma and flavor of wines can highlight and enhance the taste of grilled food. And the good news is, it’s not rocket science. Choosing wine depends mostly on what you’re grilling, and how you’re dressing it up — what kind of sauce or rubs you’re using.</p> <p> </p> <p><strong>Classic barbecue needs bold wine</strong></p> <p> </p> <p>When you’re grilling cuts of beef like brisket, tenderloin, a juicy steak or ribs and using potent spices and flavors like classic Kansas City or Memphis-style barbecue sauce, cabernet sauvignon is a great choice to balance those intense flavors.</p> <p> </p> <p>For example, within The Federalist’s portfolio of wines celebrating America’s heritage, <a href="https://www.federalistwines.com/cabernet">The Federalist Lodi Cabernet Sauvignon</a> is a medium-weight red wine with a good grip from tannins, in wine speak —which means the flavor and body of the wine is strong enough to hold up to the bold, smoky and spicy flavors of your meat. You can also serve it with game-like venison, or roasted and smoked vegetables. This wine has an aroma of berries, tart cherries, sweet oak and cinnamon, along with a delicious flavor that will impress your dinner guests.</p> <p> </p> <p>Another popular choice to serve with grilled meats like a flank steak is the Honest Red Blend, combining 53 percent merlot grapes with 30 percent zinfandel and 15 percent cabernet sauvignon. It marries the flavor of dark fruits with some spiciness and a rich, round mouthfeel. You can’t go wrong serving a bold red wine with grilled red meat, as the high-fat content in the meat is balanced by the strong tannins in red wine.</p> <p> </p> <p> <img alt="" src="https://www.highbrowmagazine.com/sites/default/files/2bbqandwine.jpg" style="height:377px; width:625px" />                                                                                   </p> <p> </p> <p><strong>Mix it up</strong></p> <p> </p> <p>If you’re serving a mix of grilled foods, including pork or barbecued chicken along with burgers and steaks, you can choose a versatile wine that pairs well with a variety of different types of meat and poultry. Since many pork recipes use sweet and tangy sauces, wine with a fruitier flavor may be just the ticket, like red zinfandel or a bourbon barrel-aged wine. You may even want to add a little of the wine to the sauce.</p> <p> </p> <p><a href="https://www.federalistwines.com/bourbon-barrel-aged-zinfandel">The Federalist Bourbon Barrel-aged Zinfandel</a> embraces the uniquely American tradition of aging wine in charred bourbon barrels. The result is a fruity, spicy wine with dark cherry and cola notes, making the wine a great choice to pair with chicken marinated in barbecue sauce or grilled smoked sausages. For a stronger tannin structure and cleansing acidity that pairs exceptionally well with steak, a Lodi sourced zinfandel adds some zing to balance spicy, smoky flavors from your grill or smoker.</p> <p> </p> <p><strong>Lighten it up</strong></p> <p> </p> <p>When you’re grilling lighter fare like fish or chicken, or if you're entertaining vegetarian or vegan friends, choose a white wine to enhance and match those delicate flavors and textures. Heavier barbecued meats and stronger flavors can easily overwhelm a lighter white wine, but a crisp chardonnay pairs well with these foods. Chardonnay pairs perfectly with veggie burgers and grilled vegetables, chicken, and several types of fattier fish such as salmon, trout, tuna or rockfish. You can even serve it with Cornish game hen.</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/1foodandwine_0.jpg" style="height:427px; width:625px" /></p> <p> </p> <p><strong>© 2019 Brandpoint - All Rights Reserved.</strong></p> <p> </p> <p><strong>Highbrow Magazine</strong></p> <p> </p> <p>--<strong>Image Sources:</strong></p> <p><em><strong>--Brandpoint</strong></em></p> <p><em><strong>--Federalist Wines</strong></em></p> <p><em><strong>--<a href="https://pixabay.com/photos/steak-dinner-tenderloin-3557662/">Pixabay </a>(Creative Commons)</strong></em></p> <p><em><strong>--Cover photos: <a href="https://www.flickr.com/photos/thinkyum/15430551887">Think YUM</a> (Flickr, Creative Commons)</strong></em></p> <p> </p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/federalist-wines" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">federalist wines</a></div><div class="field-item odd" rel="dc:subject"><a href="/federalist-lodi-cabernet-sauvignon" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">federalist lodi cabernet sauvignon</a></div><div class="field-item even" rel="dc:subject"><a href="/zinfandel" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">zinfandel</a></div><div class="field-item odd" rel="dc:subject"><a href="/barbecue" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">barbecue</a></div><div class="field-item even" rel="dc:subject"><a href="/grilling" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">grilling</a></div><div class="field-item odd" rel="dc:subject"><a href="/labor-day" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">labor day</a></div><div class="field-item even" rel="dc:subject"><a href="/steak" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">steak</a></div><div class="field-item odd" rel="dc:subject"><a href="/ribs" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">ribs</a></div><div class="field-item even" rel="dc:subject"><a href="/wine-pairings" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">wine pairings</a></div><div class="field-item odd" rel="dc:subject"><a href="/white-wine" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">white wine</a></div><div class="field-item even" rel="dc:subject"><a href="/red-wine" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">red wine</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">BPT</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Fri, 30 Aug 2019 23:07:53 +0000 tara 8938 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/10115-pairing-bbq-flavors-bold-wines#comments The American Fascination With Grilling https://www.highbrowmagazine.com/9968-american-fascination-grilling <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Mon, 05/06/2019 - 06:29</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1barbecue.jpg?itok=ftDF7LNK"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1barbecue.jpg?itok=ftDF7LNK" width="480" height="289" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p>Americans have a long-standing love affair with grilling. This relationship started many years ago. Our ancestors first learned to cook over an open flame, and today grilling has become a year-round lifestyle choice with many preferring to cook outdoors on the grill.</p> <p> </p> <p>Why do Americans love grilling so much? The reasons are wide-ranging. Some grill to relax. The backyard is their escape, and the flame calms them. Others barbecue for nostalgia. The grill is a time machine to the best childhood moments. Many grill for the sheer joy of cooking. The sizzle on the grates, the smell rising to the sky, the juices dripping on the coals.</p> <p> </p> <p>As we enter peak grilling season and celebrate National Barbecue Month in May, the Hearth, Patio &amp; Barbecue Association looks to grilling celebrities to discover why we love gathering around the flame and to ultimately encourage everyone to grill this summer and beyond.</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/2barbecue.jpg" style="height:469px; width:625px" /></p> <p> </p> <p><strong>1) Boog Powell</strong>, <strong>I grill for nostalgia:</strong> Orioles legend and professional barbecuer Boog Powell loves to grill because of a childhood experience. “I started grilling when I was 10 years old when my dad, brother and I made a big slab of ribs on a homemade grill on a family camping trip. It was probably the best ribs and the best barbecue that I’ve had in my life. I have been hooked on barbecue since then, and I still love it, more now than ever before,” adds Powell.</p> <p> </p> <p><strong>2) Tobias Dorzon, I grill for my health:</strong> Tobias Dorzon, former professional football player, professional chef and champion of Food Network’s "Guy’s Grocery Games" grills for the health benefits and delicious flavor. Dorzon notes, “Grilling is a healthier alternative because it burns the fat off meats and it uses less oil. Plus, grilling takes less time to cook and it keeps all the nutrients and flavors throughout your food."</p> <p> </p> <p><strong>3) Christie Vanover, I grill for fresh air:</strong> Christie Vanover, owner and operator of Girls Can Grill, loves grilling because it allows her to spend time outside. Vanover says, “My motto is 'Anything that can be cooked in the kitchen can be cooked on a grill.' I grill year-round, because I love being outdoors and soaking up the fresh air.”</p> <p> </p> <p><strong>4) Matt Pittman, I grill to bring people together:</strong> Matt Pittman, celebrity grilling expert and owner of Meat Church BBQ, “grills to bring people together and make great memories. Our lives center around food. What better way to spend time with friends and family than outside cooking and sharing a great meal."</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/3barbecue.jpg" style="height:417px; width:625px" /></p> <p> </p> <p><strong>5) Mad Dog &amp; Merrill, we grill for entertainment:</strong> Internationally recognized and self-proclaimed "Grillologists" and the hosts of the TV series "Midwest Grillin’," Mad Dog &amp; Merrill clearly love to grill. “We started grilling for the fun of it all. Now 35 years later, we enjoy teaching backyard grillers how to think out of the box, experiment on the grill, and become ‘Grillogists’ of their own.”</p> <p> </p> <p><strong>6) Stan Hays, I grill to help people:</strong> Stan Hays, co-founder/CEO of Operation BBQ Relief, uses his grilling skills to help those in need when disaster strikes. “I have always enjoyed cooking from a young age, but it wasn't until I graduated college that I really became obsessed with grilling. I now look for all opportunities to use my grill and smoker. There is something so satisfying about using fire to feed your friends and family, and I’ve even found a way to use my passion for grilling to feed people in need.”</p> <p> </p> <p><strong><em>For more reasons, tips and tricks, recipes and information on grilling, visit <a href="http://www.whyigrill.org/">www.whyigrill.org</a>.</em></strong></p> <p> </p> <p><strong>Brandpoint</strong></p> <p> </p> <p><strong>Highbrow Magazine</strong></p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/grilling" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">grilling</a></div><div class="field-item odd" rel="dc:subject"><a href="/barbecue" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">barbecue</a></div><div class="field-item even" rel="dc:subject"><a href="/tobiaz-dorzon" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">tobiaz dorzon</a></div><div class="field-item odd" rel="dc:subject"><a href="/boog-powell" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">boog powell</a></div><div class="field-item even" rel="dc:subject"><a href="/steaks" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">steaks</a></div><div class="field-item odd" rel="dc:subject"><a href="/backyard-grill" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">backyard grill</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">Brandpoint</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-photographer field-type-text field-label-above"><div class="field-label">Photographer:&nbsp;</div><div class="field-items"><div class="field-item even">Brandpoint; Google Images; Twitter</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Mon, 06 May 2019 10:29:33 +0000 tara 8703 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/9968-american-fascination-grilling#comments