Welcome back, my friends! To kick off our “What Goes With X” theme for Drink Wine With Dinner® Month, I thought it would be fun to explore wine pairings with a few typical “mainstream American food” favorites.
And since it’s the heart of summer cookout season, I’ll start by asking: What goes with ribs?
In my last post, I guided you through my fun, *foolproof* system – “Rosina’s 5 Non-Rules for Pairing Wine with Food” – which works with just about anything you’re eating.
Using my “5 Non-Rules” is an easy way to find great “partners in the glass” for those juicy, meaty, tasty, suck-the-bone-dry ribs.
If you’re a longtime Drink Wine With Dinner reader, you probably know all about my “5 Non-Rules” already.
(If you don’t have your own copy yet, just Click Here to download your free PDF.)
And since we’re always bringing new wine-and-food lovers into the fold (Click Here to join my Wine and Food SuperGroup on LinkedIn, with 2,500+ members from 70+ countries), I thought that a little extra explanation would help with the how-to.
As you follow along with “Rosina’s 5 Non-Rules for Pairing Wine with Food,” in this post and beyond, not only will you see many examples of how the “5 Non-Rules” work, but you’ll learn to use them yourself to pair wine with the foods you love. And the more you “practice” this skill, the more natural and effortless it will feel.
Which brings me to today’s “What Goes With X” food-and-wine pairing for Drink Wine With Dinner® Month.
Ribs. I loooove ribs. And I hardly ever (well, actually, never) cook them from scratch. But I can get really good ready-to-eat ribs from my local markets’ deli case or freezer, so I’ll pick up a slab pretty often.
With ribs, most people automatically think of grabbing a beer or two. No problem there (especially if it’s a good craft brew, of course).
But if you’re a wine lover, there are easy ways to make it work. In fact, I’ve been to plenty of BBQ-type picnics – even at wineries and wine festivals – where ribs are on the menu and top-tier wine is in the glass.
So, why do people assume that wine with ribs is a no-no?
Blame it on the sauce. It’s not the meat itself – pork can make great traditional pairings with lots of different wines, from Riesling to rosé, Grenache to Zinfandel. The so-called culprits here are the sweetness and hot spice of traditional BBQ flavoring blends, and the vinegar that some styles of sauce call for.
None of these will matter, though, if you use a light hand with the “problem” ingredients, and if you look for particular features in the wine. Then, using the “5 Non-Rules,” you can start building links between the food and the wine that help each one enhance the other.
I’d never tried this particular Spanish Rioja before, but I figured it would be medium-bodied (like pork – the “Equal Strength” non-rule) and show some flavors of smoke and spice (the “Similarity” non-rule, matching the smoky, spicy sauce).
Also, there were enough fruit aromatics in the wine to counter the mildly peppery BBQ spice, which uses the “Contrast non-rule.”
BTW, I could just as easily have opened a medium-weight Zinfandel, or a Rhone-style red such as a Grenache blend. Or, for a chilled option, a rosé.
I’m off to the market now to see what’s new and interesting to experiment with. I’ll be back very soon with another fun “What Goes With X” pairing!
PS – Want to make the foods you love taste even better?
Want a foolproof way to pick a tasty bottle of wine – no matter what’s for dinner?
My “edutaining” eBook, Food and Wine Pairing – The Easy Way! has the answers.
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Great! You’re now an official “Wine Lover” member of the fun, interactive Drink Wine With Dinner Club.
Buuut (as they say…) WAIT! There’s MORE!!!
Want to join my cool, interactive LinkedIn Group? I founded the Wine & Food SuperGroup – with over 2,500 members in 70+ countries – to help connect wine and food lovers around the world. *Click Here* to join us – you’ll be glad you did!