When it comes to pairing wine with smoked brisket, there are a few key factors to consider. The rich, heavy flavors of the brisket require a wine that can stand up to its intensity, while also complementing its smoky notes. In this article, we will explore some of the best red wine options that pair well with smoked brisket.
Rule No. 1: Skip the Zin
While Zinfandel is often touted as a great pairing for barbecue, including brisket, it may not be the best choice. Jordan Mackay, co-author of franklin barbecue: a meat-smoking manifesto, suggests that Zinfandel doesn't pair well with the dense meatiness of brisket. Instead, he recommends northern Rhône-style Syrah, such as Hermitage or Côte-Rôtie, or a Syrah from Northern California like Wind Gap.
Rule No. 2: Try Contrast, Too
Contrary to what one might expect, a lighter wine like Pinot Noir can also be a great pairing with brisket. Mackay suggests that the right Pinot Noir, particularly ones from Oregon, can hold its own against the heavyweight flavors of brisket and ribs. The contrast between the lighter wine and the rich meat creates a harmonious balance.
Rule No. 3: Avoid Oak
While some may believe that an oaky wine pairs well with barbecue due to the smoky flavors, Mackay disagrees. He suggests that a wine with rich fruit flavors is a better pairing for the smokiness of the brisket. Oak can sometimes overpower the flavors of the meat, so it's best to opt for wines without heavy oak influence.
Rule No. 4: Don't Worry About Tannins
Tannins, which are naturally occurring compounds found in red wine, are known for their astringent and drying effect on the palate. However, when it comes to pairing wine with barbecue, tannins are not as crucial as one might think. Mackay explains that the tender and fall-off-the-bone texture of well-prepared barbecue, including brisket, doesn't require the tannic grip that a steak would. So, don't fret too much about the tannins when selecting a wine for smoked brisket.
Rule No. 5: Don't Forget the Dang Pig
While this article focuses on pairing wine with smoked brisket, it's worth noting that the same principles can be applied to pork ribs. The smoky flavors and rich meatiness of pork ribs can also be complemented by the recommended wine options mentioned above.
Frequently Asked Questions
- What other wines pair well with smoked brisket?
- Can white wine be paired with smoked brisket?
- Are there any specific wine regions known for producing great wines to pair with smoked brisket?
In addition to northern Rhône-style Syrah and Pinot Noir, other red wine options that pair well with smoked brisket include Malbec, Cabernet Sauvignon, and GSM blends (Grenache, Syrah, and Mourvèdre).
While red wine is generally the preferred choice for pairing with smoked brisket, some white wine options like Chardonnay or Viognier can work well if they have enough body and richness to stand up to the flavors of the meat.
Aside from the mentioned northern Rhône region and Oregon for Syrah and Pinot Noir respectively, other regions known for producing excellent red wines to pair with smoked brisket include Bordeaux, Napa Valley, and the Rhône Valley.
Pairing red wine with smoked brisket can enhance the dining experience and bring out the best flavors in both the wine and the meat. By following the guidelines of skipping Zinfandel, trying contrast with Pinot Noir, avoiding heavy oak influence, not worrying too much about tannins, and considering the same principles for pork ribs, you can find the perfect red wine to accompany your next smoked brisket feast.
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