BBQ Brisket
Texas-style smoked brisket — 12 to 18 hours over post oak, developing a pepper-and-salt bark with a pink smoke ring — is one of the great BBQ traditions. The intense smoke, rendered fat, and bark crust demand a wine with equal presence.
Wine Pairings
Mendoza Malbec's dark fruit, smoke, and black pepper are extraordinary with smoked brisket — both earthy, both powerful, both magnificent.
California Petite Sirah's massive body, deep purple color, and dark berry intensity can stand up to the most powerful bark.
Northern Rhône Syrah with its smoked meat, iron, and olive notes is almost eerily well-suited to smoked brisket's character.
Old Vine Zinfandel's BBQ smoke-and-jam personality is tailor-made for the Texas BBQ table.
Tannat's massive tannins and dark fruit are practically the only grape that can match brisket's intensity at budget pricing.
The intensity of smoked brisket's bark and fat overwhelms delicate reds like Beaujolais or lighter Pinot Noir.