My amazing husband and I have been married for 10 years. Each year on Valentine’s Day, my spouse treats me to dinner at a wonderful restaurant. The only problem with this annual plan is crowd control. Many other local couples always have the same idea on this most romantic day of the year that we have. If you can relate to this scenario, why not reserve your Valentine’s Day restaurant now? Many eateries take reservations for this special occasion early. Therefore, when you arrive at your destination, you can be seated and served your delicious food quickly. On this blog, you will learn the many benefits of making reservations at your favorite restaurant for Valentine’s Day.
If you're like many people, you associate barbecue with casual, backyard feasts served with cold beer or a good Southern whiskey on the rocks or in a mixed drink, but wine never seems to be a part of the picture. However, barbecue can be successfully paired with wine — you just have to take into account barbecue's characteristically robust flavor profile and make adjustments in your wine choice.
The following are five barbecue and wine pairings designed to provide you with inspiration for your upcoming event.
Barbecued Beef Ribs and Red Zinfandel
Red Zinfandel has a dark, smoky flavor with a smooth finish that pairs perfectly with barbecued beef ribs. Be sure to serve it at room temperature to allow its complex flavors to blend.
Honey Barbecued Pork and White Zinfandel
Honey barbecued pork needs something bright and fruity to complement the honey tang, but because pork is a white meat, it shouldn't be paired with a rich red wine. White Zinfandel served cold is an ideal pairing partner for this menu choice. It's also a good option for honey barbecued chicken wings. If the occasion is appropriate for introducing a festive note, consider serving a sparkling white Zinfandel to make the occasion special.
Barbecued Chicken and Pinot Gris
Pinot gris served cold is a natural pairing for barbecued chicken. It should be served chilled but not ice-cold — if this wine is served too cold, the only flavor note you'll be able to taste is the top note, which is very acidic. Serving the wine at a lower temperature brings balance to the picture.
Barbecued Salmon and Pinot Noir
Pinot noir is a light red wine with a velvety finish that's perfect for pairing with barbecued salmon. Serving it slightly chilled will bring out the wine's best flavor characteristics. It's also a good choice for other types of barbecued fish such as steelhead trout, catfish, bass, and halibut.
Barbecued Shrimp and Muscat
Because Muscat grapes grow best in coastal climates, the wine produced from them has a slightly tangy flavor profile that pairs well with any type of seafood, but it's particularly suited for barbecued shrimp because it also has a slight sweetness that parallels the taste of shrimp.
If you're having an upcoming event catered and have decided on a menu featuring barbecue, be sure to ask the barbecue catering service for more information on adult beverage pairings.