What is best wine to serve with BBQ ribs?

Answer 1

This totally depends on the style of BBQ sauce you are using. If you are using a spicy BBQ, I actually suggest a wine with a hint of residual sugar (RS). Wines from Alsace (a growing region in France, right up against the German Border) wines are classic pairings with spicy foods. Varietals such as Riesling, and Gewurztraminer are hearty and rich, so they stand up to the food, they have a fabulous acidity that cuts through the fattiness of pork or beef barbeque, and they have just a tiny touch of sweetness to help balance out the spice. They go AWESOME with a nice spicy BBQ.

DO NOT BELIEVE PEOPLE WHO SAY YOU CANNOT HAVE WHITE WINE WITH HEARTY RED MEAT (they are unimaginative and uninformed. The RIGHT white wine can ROCK with hearty red meat dishes)

If your sauce is more savory or sweet than it is spicy, go with a hearty red. If you want to stick to old world wines, go with Grenache and Syrah blend from The Cote du Rhone or Gigondas, or a straight Syrah from the northern Rhone Valley. A nice Aussie Shiraz would also be nice, and all of these wines are known for having a rich smokey flavour (sometimes actually described in tasting notes as "grilled meat") that compliments barbecue really well.
If you want a New World White, an oaky California Chardonnay might do the trick as well (but i still suggest the Alsace wines...)

I would stray away from lighter bodies wines, be they red or white. A Pinot Noir would get washed right out by BBQ, as would a lighter style chardonnay.
Cabernet Sauvignon or Merlot would not be bad choices, but neither would not be as complimentary as the reds mentioned earlier.

Answer 2

For standard BBQ sauce, anything bold, robust, and red should do the trick. Stay away from most whites: their light flavors will be overwhelmed by the flavor of the dish. If this is a christmas dish you're talking about, you might consider gluwhein (if you can find a bottle)... a traditional german spiced wine which is served mildly heated in a mug. It's interesting and VERY flavorful. Not likely to get drowned out.

As to those who say beer is always better with ribs: SHAME ON YOU! everyone knows there is a wine to match ANY dish and as such (even though beer is lovely) the response to this question should never have been "beer is better" ("argh, ug, ug, fred flinstone peddle car to store now")

Answer 3

You could serve a spicy and sweet Gwertztraminer with pork ribs. Or beer- how about any of the seasonal microbrews out right now; they often have berries and spices that could really compliment pork ribs!

Or if you're really set on wine, maybe you could mix your own wine coolers? Try some Zinfandel with Sprite. Garnish with fresh fruit and serve over ice. Good eating!

Answer 4

Being a former chef and wondering what type of sauce your using, the thicker and spicer I would go for a heady white, if it is lighter and most of a tomato-ey taste, maybe a light burgundy, you could have both and see what is best.

Pork is a light flavoured meat, the sauce is the determining factor, you do not want a wine that over powers the taste of the food, as a combination idea how about a white zinfindel, it has the complexitys of red but it is light and fruity like a white. Just make dure to have lots of wipes so your wine glasses don't get broken from slipping out of your guests hands.

Answer 5

An import beer is much better with ribs than wine.

Answer 6

A hearty red wine like a Cabernet, Merlot or Zinfandel

Answer 7

I think you are supposed to have Merlot with that, but personally I am not a red wine kind of girl.. So I would drink chilled white...

Answer 8

Beer goes best with ribs!

Answer 9

Beer

Answer 10

A deep red like Merlot.