Which would you pick for BBQ beef? Hickory-smoked chuck, specifically.
The meat is about halfway done. We'll be eating in about 5-6 hours.
by Medium_Yam6985
26 Comments
Chara-D-Rock
Amarone
CrazyLoucrazy
Gigondas 1 Aglianico 2
Definitely not the stags leap.
sercialinho
As a wine-food pairing, stripped of all context, Amarone.
But I wouldn’t be opening any of these in the summer. Maaaaybe the Aglianico. Maybe.
General-Mulberry
I’d go with the Gigondas or the Amarone. The slightly sweeter profiles will be more accommodating to the BBQ sauce, and both wines will play well with the smokey notes of the meat
the3rdmichael
1. Gigondas 2. Amarone
OutsideVanilla2526
The pickles ruined it for me. I don’t know if any wines that pair with pickles.
Ok_Tell_2420
I vote Amarone
cookies_on_dowels
Gigondas! And Raspail-Ay is an incredible producer. Fantastic wine.
EJLRoma
That sandwich looks great! Can I come over??
I’m a big fan of Amarone with strong-flavored grilled meats.
BelgianBillie
Gigondas is a perfect pairing if it’s hot out just drop an ice cube in.
No_Oil157
Not sure why everyone is goi g with Gigondas here. Its a great wine but usually grenache based and i think itbwould stop short with the big BBQ flavors. The Amarone is rich and has great structure, acid, and a body to match the weight. However, I think the sweetness of the BBQ will limit what the amarone has to offer. American flavors with american BBQ work. Stags leap is a classic. Big bold flavors that that emphasize the big american way of life.
jonnielaw
Aglianico with a slight chill followed by the Gigondas at castle temp.
Raymond_Brown_CCST
Hell. Yes. Gigondas.
I was fortunate enough to have dinner with like 15 producers from Gigondas, and I was blown away. Highly underrated Rhône appellation
Civil-Supermarket884
That Raspail is phenomenal. I’d completely forgotten about this wine but what a pleasant reminder!
Many-Percentage2752
Its a tie off with the amarone, but i’d pick Rhône. This sounds pretentious, but its more rustic. If your bbq sauce is on the sweet side amarone could also work great, but i wouldnt do it.
Illustrious-Noise123
All of those are great! I’m a cab guy, but LOVE good amarones! I’d decant it with plenty of time to unlock some of those amazing tannins
nikodmus
Gigondas
dah_wowow
I would drink rose while it cooked and some cold bavarian beer with the meal. whispering angel & Ayinger celebrator bock come to mind 🙂
nateruby123
Beer!
jbellafi
Amarone
No-Bumblebee-1809
Aglianico or Gigondas. Just pick whichever you’re more in the mood for.
Ton1206
Gigondas as my first pick, then the Napa Valley. IMHO the Italians are both stil a bit too young..
Resident_Aide_9381
The amarone. This is a meal that will stand up to it and the others are much easier to pair
Rodster9
I would chose Stags’ leap. 🫣
Upbeat-Problem9071
Gigondas and BBQ pair well in my experience
disco_cerberus
I’d actually put the Gigondas last.
Aglianico will have some quasi-smokiness to it. And tannins that will stand up to that beef.
Amarone will have the depth and concentration so it won’t get overpowered by the bold flavors. The classic pairing for bbq is Zin. Amarone is the closest thing to Zin here.
26 Comments
Amarone
Gigondas 1
Aglianico 2
Definitely not the stags leap.
As a wine-food pairing, stripped of all context, Amarone.
But I wouldn’t be opening any of these in the summer. Maaaaybe the Aglianico. Maybe.
I’d go with the Gigondas or the Amarone. The slightly sweeter profiles will be more accommodating to the BBQ sauce, and both wines will play well with the smokey notes of the meat
1. Gigondas
2. Amarone
The pickles ruined it for me. I don’t know if any wines that pair with pickles.
I vote Amarone
Gigondas! And Raspail-Ay is an incredible producer. Fantastic wine.
That sandwich looks great! Can I come over??
I’m a big fan of Amarone with strong-flavored grilled meats.
Gigondas is a perfect pairing if it’s hot out just drop an ice cube in.
Not sure why everyone is goi g with Gigondas here. Its a great wine but usually grenache based and i think itbwould stop short with the big BBQ flavors. The Amarone is rich and has great structure, acid, and a body to match the weight. However, I think the sweetness of the BBQ will limit what the amarone has to offer. American flavors with american BBQ work. Stags leap is a classic. Big bold flavors that that emphasize the big american way of life.
Aglianico with a slight chill followed by the Gigondas at castle temp.
Hell. Yes. Gigondas.
I was fortunate enough to have dinner with like 15 producers from Gigondas, and I was blown away. Highly underrated Rhône appellation
That Raspail is phenomenal. I’d completely forgotten about this wine but what a pleasant reminder!
Its a tie off with the amarone, but i’d pick Rhône. This sounds pretentious, but its more rustic. If your bbq sauce is on the sweet side amarone could also work great, but i wouldnt do it.
All of those are great! I’m a cab guy, but LOVE good amarones! I’d decant it with plenty of time to unlock some of those amazing tannins
Gigondas
I would drink rose while it cooked and some cold bavarian beer with the meal. whispering angel & Ayinger celebrator bock come to mind 🙂
Beer!
Amarone
Aglianico or Gigondas. Just pick whichever you’re more in the mood for.
Gigondas as my first pick, then the Napa Valley. IMHO the Italians are both stil a bit too young..
The amarone. This is a meal that will stand up to it and the others are much easier to pair
I would chose Stags’ leap. 🫣
Gigondas and BBQ pair well in my experience
I’d actually put the Gigondas last.
Aglianico will have some quasi-smokiness to it. And tannins that will stand up to that beef.
Amarone will have the depth and concentration so it won’t get overpowered by the bold flavors.
The classic pairing for bbq is Zin. Amarone is the closest thing to Zin here.