Posts Tagged ‘bbq’

Jody’s Insider Secrets to the Best Steak BBQ on Facebook Live

March 25, 2017 12:36 pm - Posted by Jody in Learn


Join us for a Facebook Live on Thursday, March 30 at 3:30 PM Eastern Standard Time on the Wine Portfolio Facebook Page. Like us here and prepare to learn how to grill a steak by one of the world’s foremost experts.

Chef & Restaurateur Jody Ness will show you his insider’s secrets so that you can get the most out of BBQ season.



The right red wines to uncork with your barbecue

October 12, 2015 2:07 pm - Posted by Jody in Drink


Who doesn’t love barbecued ribs? When that craving hits, there’s nothing to do but give in to it. Object of desire: a massive slab of pork ribs suffused with smoke and char. So they wrap it up for you and you tuck the bag tenderly into the backseat of the car, careful not to spill any… read more


Bienvenue Mon BBQ

June 1, 2012 3:10 pm - Posted by Jody in Drink, Eat

As grilling season is upon us, the task of pairing wines with your favorite backyard foods can be intimidating, but is actually quite simple.  Grilling is centered around meat, which holds two characteristics that are important wine pairing.  The first is flavor.  For heavy red meats like steaks and lamb, the most dominant flavor will always be in the meat itself, even with the addition of marinades and spices.  Chicken and fish, on the other hand can be easily overwhelmed by their marinades, sauces or spices.  As such it is always important to recognize the dominant flavor of your foods and pair to those.

The second important characteristic is the heartiness of the meat itself.  If you are grilling fish, vegetables or chicken, you will want to match those with a lighter bodied wine.  Steak, burgers, or other red meats will pair well with heavy bodied red wines.

Here are some suggestions:

With Red Meats, Barbecues & Game

These meats call for fuller-bodied styles of wine. Beef and lamb in particular tend to be complemented by tannic red wines. However, the sauces served also affect the choice.

Powerful reds such as Shiraz or Zinfandel

Beef (hamburgers, steak au poivre, or in pastry)
Powerful, full-bodied Zinfandel from California.

Beef (roast beef or steak)
Full-bodied Shiraz, Cabernet or Cabernet-Shiraz blend.

Duck (roast)
A good-quality Pinot Noir from Oregon or Sonoma.

A good-quality Cabernet Sauvignon.

Lamb (chops)
Good Cabernet Sauvignon or Cabernet-Merlot blend.

Barbecued Chicken

Chardonnay, Sauvignon Blanc, or light red wines

Veggie Burger

Spicy reds like a peppery Shiraz

Barbecued Salmon           

Lighter cool-climate reds such as a pinot noir from Oregon