lost in an effete haze

byob party tables at 'smoque'...

wine with barbeque.

get real here.... if you can't 'stomach' beer, just come out and say so.

I honestly can't figure out what you are trying to say here.

c'mon now, darren...

'wine' with barbeque?

distillates, i can understand, but...

c'mon agi'n... 'whine' with barbeque?

jellobee wrote:c'mon now, darren...

'wine' with barbeque?

distillates, i can understand, but...

c'mon agi'n... 'whine' with barbeque?

Yeah, I'm not a fan of wine with BBQ either. But frankly, I just couldn't follow your train of thought.

What's wrong with, say, a nice Shiraz with BBQ?

nr706 wrote:What's wrong with, say, a nice Shiraz with BBQ?

It depends on the bbq, how sweet and/or spicy the sauce is, etc. A shiraz could work. A gewurtz could also work. I think the OP wasn't so much commenting on how the flavors pair as much as how the "atmosphere" or style pair, so to speak.

ok, i'm biased....

everything i've come to learn about wine, came about, between the ages between of eight and twelve...

from my bachinnaliae, dirty foot, grape stomping, hungarian landlord, fermenting full casks in the basement, to crawling up to my second story flat with a 'ripple' induced case of dry heaves...

to this day, i cannot stomach wine... neither can millions of southern huckleberries, either.

why would anyone in their right mind, bring this sort of fruitrot, into any kind of a such, wholesome American foodmix as southern barbeque?

nr706 wrote:What's wrong with, say, a nice Shiraz with BBQ?

At the Printer's Row presentation featuring GWiv, the venerable Mr. Adams and Dr. BBQ, Bill Daley suggested Shiraz as a good accompaniment to BBQ. In today's Trib, Zin is raised as a possible Q accompaniment, too.

c'mawn now fellers...

there ain't no 'train' here...

b-b-que is all 'bout slurp 'n blurp.

variteals vs. the vagaries of sensibility...

ask any southener... oh say, south of madison ave, chgo, and they'll all tell, yer nutz.

short only a wallop of fortified wine...

'que' don't need no grape, to make it sweet.

I don't drink wine or beer with my BBQ. That doesn't mean I look down on anyone who chooses to do so. Lighten up.

steve...

i'm as 'light' as a hummingbird.

lost, somewhere here, was a personal diatribe against a dedicated discourse on the nuanced effects of fermented grape liquer, over the squeal of slaughtered animal, roasted to personal satisfaction.

don't read me wrong... but it's just 'meat' here.

enjoy it to it's traditional fullest, without any 'effete' accouterments.

jellobee wrote:enjoy it to it's traditional fullest, without any 'effete' accouterments.

Ya mean like a napkin?

jellobee wrote:i'm as 'light' as a hummingbird.

Really, though, you're not.

Enjoying food and drink often involves specific combinations. I like a red ale with a burger and I can't imagine drinking an IPA with one. I like zinfandel with grilled steak and I'm disappointed with a substitute.

Nevertheless, I understand other tastes.

In your posts you continuously point out that wine with BBQ is "wrong". Subjective and based on, well, nothing.

Expand your mind, expand your palate, jellobee. Take comfort in the fact that there are others out there who might have discovered fantastic tastes that you have not experienced.

In short, lighten up.

Or just stop trolling.

One of my favorite combinations is a bloody rare feta cheese burger with a glass of retsina (at cross-rhodes). The turpentine-like wine totally strips the residual grease left on the tongue, and sets it up for another juicy fatty mouthful of dripping red beef. Every bite is as good as the first. I imagine a syrah (shiraz) would do the same with BBQ. However, I am thinking that a rabbit ridge petite sirah reserve with a fatty charred smoked brisket, might just be the ticket to nirvana. Seriously. Or am I just being effete?

jellobee wrote:enjoy it to it's traditional fullest, without any 'effete' accouterments.

Same could be said about posting on LTHForum.

At the Printer's Row presentation featuring GWiv, the venerable Mr. Adams and Dr. BBQ, Bill Daley suggested Shiraz as a good accompaniment to BBQ.

That day Daley also recommended drier rosé.

If you grill your steak (which, as we all know, has nuthin' to do with bbq), let me diffidently suggest you try a Barbera d'Asti, or one from Amador County. My prediction is: You'll be amazed.

With my KC ribs I usually drink bourbon, truth be told. But I once had a Beaujolais Villages which (I'm among friends here, so I can admit it) made an eybrow-raising good match. I haven't gone back there, ....yet. But I most certainly could.

Generally, folks seem to drink what they drink because they like it, not because Plato wrote somewhere "This (and only this) SHALL be done."

Onward!

Geo

(i get ' knocked' off so often , so here i go again anew)...

what pressed grape goes best with smoked peasant's meat?

haw...

better yet... what, blended tomatoe puree, goes best with a wurstmeister's grind,,,

heinze's, hunt's or del monte?

six year olds, everywhere, will tell us... welche's and heinze's rule!

c'mon fellers....

we can argue ketchup on hot dogs, here as well.

this 'all' ain't about 'opiniated' disagreement, so much so, it is all about 'proper' protocol.

jellobee wrote:(i get ' knocked' off so often , so here i go again anew)...

what pressed grape goes best with smoked peasant's meat?

haw...

better yet... what, blended tomatoe puree, goes best with a wurstmeister's grind,,,

heinze's, hunt's or del monte?

six year olds, everywhere, will tell us... welche's and heinze's rule!

Please report on what you are drinking/smoking/ingesting. I want some.

[quote="jellobee"]c'mon fellers....

we can argue ketchup on hot dogs, here as well.

No, we cannot.