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Zinfandel and barbecue a wedding for summer

Perfect pairs

July 11, 2007 – as published in the Beacon News Naperville Sun

By Bill Garlough

With all the festivities of the summer, like Naperville Ribfest, BBQ forefront for a casual meal. If beer is too filling and vodka tonics or margaritas are too strong, the wine may be your favorite beverage. With rich barbecue flavors bold and spicy, a slightly chilled red zinfandel is a perfect connection with this summer fare.

Zin City, USA

Zinfandel wine and barbecue are both American in nature.

Although zinfandel roots can be traced back to Europe Eastern's presence in the wine world today is decidedly American. Until recently, California was Zinfandel The most widely planted red grape varietal (recently surpassed by cabernet sauvignon). It is not common elsewhere in the world. Zinfandels are preserved with notes of boysenberry, full of fruits and slightly peppery. They have soft tannins and tend to be dry in style. Zinfandel is a warmer-climate grape, but is known to thrive in colder climates such as the Russian River Valley, California.

Regions California known for the quality Zinfandels include Sonoma Dry Creek Valley, Russian River Valley, Chalk Hill and Mendocino Redwood and Anderson Valleys. It is a trio of producers Zinfandel wine that still produce quality wine. Known as the three "R", these exceptional wineries are Ridge, Rosenblum and Ravenswood. Other houses grade A. Rafanelli, Rochioli, St. Francis, Lolona, Gary Farrell and Nalle.

Chew on this

To fully appreciate this, consider the difference between grilling and barbecue. Grilling is fast burning on high heat to seal in the juices, like cooking a steak 10 to 12 minutes. Barbecue is a slow process of cooking food over indirect heat or hot smoke. The cooking time is measured in terms of hours, in minutes.

While that man was cooking on the fire for more than 250,000 years in the early 1500s there was an Indian tribe (the Taino Indians) living on islands the Dominican Republic, which were first observed smoking meat and fish. They used a wooden gate called barbacoa "on flame to cook their meals. They are credited with being the first to use a fireplace and a grill grate raised to slow cook their meals. Bold spices as cayenne pepper has also been used. In the 1700s, the first Spanish explorers, meals Caribbean as having smoked intense and spicy.

Barbecue foods tend to be rich, spicy and full bodied. The caramelization of sugar in the sauce and flavorings Smoke powerful tend to give a strong and distinct flavor. The jam, slightly sweet fruit of Zinfandel is the ideal meter for these dishes. ideal meat: BBQ ribs, barbecue chicken (preferably with a greasy sauce), duck breast, beef brisket, grilled steaks, burgers, grilled pork tenderloin with a spicy rub and grilled leg of lamb (butterfly).

A hot trend is adding zinfandel sauce basting chicken thighs with bones to be a favorite.

Clint Mitchell of Vino 100 on Highway 59 in south Naperville reports that the 2005 vintage of Zinfandel has received rave reviews and recommends Deux Amis Zinfandel at $ 19 a bottle. Thus, jazz to your next barbecue with a glass of slightly chilled Zinfandel and enjoy your summer.

Bill Picks

Rosenblum "North Coast" Zinfandel – $ 12

Ridge "Geyserville" Zinfandel Alexander Valley – $ 20

Ravenswood, Zinfandel Sonoma Valley – $ 15

Chateau Montelena Zinfandel – $ 24

Edizione Pennino Niebaum-Coppola – $ 29

St. Francis "Old Vine" Zinfandel – $ 15

Navarro Zinfandel Mendocino County – $ 15

For more of Bill's Perfect duets Garlough visit My Chef .

About the Author

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com

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