Zinfandel and Grilled BBQ Ribs
Perhaps the holy grail of pairing is Zinfandel and BBQ Beef Ribs. In this instance, we are talking about Grilled ribs, which are cooked quickly over an open flame. Grilled meats have a charred and caramelized flavour. Rich and fruity, Zinfandel is sturdy enough to stand up to the assertive nature of the charred flavours of grilled ribs. The black cherry, plum and blackberry jam flavours are an amazing contrast to the grilled flavours of the BBQ ribs. Zinfandel also has a bright acidity to keep you feeling refreshed in the warm weather you may be enjoying your BBQ ribs in.
Cabernet Sauvignon and Grilled Ribs
Cabernet Sauvignon is another exceptional red wine to pair with ribs, due to its bold and fruity flavour. Aged in oak, Cabernet Sauvignon often has additional flavours of vanilla that complement the charred flavours of ribs. In addition, the tannin in Cabernet Sauvignon is tamed by the high protein and fat content of ribs, delivering a smoother and silkier wine.
Shiraz and Ribs Pairing
What I love about an Australian Shiraz is its peppery notes which bring out the best in a nice slab of ribs. You can skip the sugary sauces with Shiraz as this is a jammy wine that will bring its bold flavours of blueberry and blackberry to the mix.
Similarly, Baco Noir and Cabernet Franc all make wonderful dance partners to grilled BBQ Ribs due to their body and fruity flavour. Châteauneuf-du-Pape is another wine worth considering. Often a blend of Grenache (chocolate and licorice flavours) and Mourvèdre (herbaceous), each varietal brings something different to the BBQ flavours.
Pinot Noir and Dry Rub Ribs
As mentioned above, dry rub ribs tend to have earthy notes, with a delicate and tender meaty flavour, due to hours of slow cooking. In this case, you don’t want a powerful fruit bomb like a Zinfandel. Instead, pair with earthier reds, like a Pinot Noir. Pinot Noir has an earthy undertone intertwined with a wild strawberry brightness. The bright acidity in Pinot Noir will lift the tender meat flavour while the earthy notes complement the spices used in the dry rub.
A peppery Petite Sirah or Syrah is another good choice with a dry rub.
Dolcetto and Ribs with Sauce
If you’re adding a bit of sauce to the ribs that is tomato sauce based, Barbera and Dolcetto have the right balance of acidity and tannin to hold up to the sauce, while not crushing the delicate meat flavours of the ribs. Both of these wines hail from Italy, and have a rustic herbal charm that delivers additional flavours to your plate. They are also relatively low in alcohol and refreshingly fruity.
White Wine and Ribs
For ribs slathered in sweet or spicy BBQ sauce, a white wine may be a better choice. Dry red wines will tend to clash with BBQ sauces turning the pairing into a metallic tasting mess. Our number one white wine choice with Ribs would have to be an off-dry Riesling. This dry, but slightly sweet white will clear the heavy sauce flavours out of your mouth, and brighten up the next bite.
Rosé, Prosecco, Cava, or sparkling wine are also excellent with saucy ribs due to their dry, but touch of slightly sweetness that makes each mouthful taste as fresh as the next. These wines won’t crush the tenderness of the meat that the chef worked so hard at creating.
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