Zinfandel and Barbecue a Match Made for Summer

Perfect Pairingsthan 250,000 years, in the early 1500s there was
July 11, 2007 – as published in the Beaconan Indian tribe (the Taino Indians) living on the
News and Naperville Sunislands of the Dominican Republic that were first
observed smoking meat and fish. They used a
With all of summer's festivities, like Naperville'swooden grate called a "barbacoa" over an open
Ribfest, barbecue takes center stage for casualflame to cook their meals. They are credited with
dining. If beer is too filling and vodka tonics orbeing the first people to use a fire pit and a raised
margaritas are too strong, wine may be yourgrill grate to slow cook their meals. Bold spices
beverage of choice. With barbecue's rich, bold andsuch as cayenne pepper also were used. In the
spicy flavors, a slightly chilled red zinfandel is an1700s, early Spanish explorers described the
ideal pairing with this summer fare.West Indies food as having intense smoky and
Zin city, U.S.A.spicy flavors.
Zinfandel wine and barbecue are both American inBarbecue foods tend to be rich, spicy and full
nature.bodied. The caramelization of the sugar in the
While zinfandel's roots may trace back to Easternsauce and the powerful smoke flavors tend to
Europe, it's presence in today's wine world isimpart a strong and distinct flavor. The jammy,
decidedly American. Until recently, zinfandel wasslightly sweet fruit of a zinfandel is the perfect
California's most widely planted red grape varietalcounter to these dishes. Ideal meats include: 
(recently surpassed by cabernet sauvignon). It isbarbecue ribs, barbecue chicken (preferably with a
not prevalent anywhere else in the world.bold sauce), duck breasts, beef brisket, grilled
Zinfandels are jammy with boysenberry notes,steaks, hamburgers, grilled pork tenderloin with a
loaded with fruit and are slightly peppery. Theyspicy rub and grilled leg of lamb (butterflied).
have soft tannins and tend to be dry in style.A hot trend is adding zinfandel to the basting
Zinfandel is a warmer-climate grape but is knownsauce, with bone-in chicken thighs being a favorite.
to thrive in cooler climates such as the RussianClint Mitchell of Vino 100 on Route 59 in south
River Valley in California.Naperville reports that the 2005 vintage of
California regions known for quality zinfandelszinfandel has received critical acclaim and
include Sonoma's Dry Creek Valley, the Russianrecommends Deux Amis Zinfandel at $19 a bottle.
River Valley, Chalk Hill and Mendocino's RedwoodSo, jazz up your next barbecue with a slightly
and Anderson Valleys. There is a trio of zinfandelchilled glass of zinfandel and enjoy your summer.
vintners that consistently produce quality wine. 
Known as the three "R's," these exceptionalBill's Picks
wineries are Ridge, Rosenblum and Ravenswood.Rosenblum "North Coast" Zinfandel - $12
Other quality houses include A. Rafanelli, Rochioli,Ridge "Geyserville" Alexander Valley Zinfandel -
St. Francis, Lolonis, Gary Farrell and Nalle.$20
Chew on thisRavenswood, Sonoma Valley Zinfandel - $15
To fully appreciate this topic, consider theChateau Montelena Zinfandel - $24
difference between grilling and barbecue. Grilling isNiebaum-Coppola's Edizione Pennino - $29
rapid searing over high heat to seal in the juices,St. Francis "Old Vine" Zinfandel - $15
such as cooking a steak in 10 to 12 minutes.Navarro Mendocino County Zinfandel - $15 
Barbecue is a slow process of cooking the meal 
over indirect heat or hot smoke. Cook times are 
measured in terms of hours, not minutes. For more from Bill Garlough's Perfect Pairings visit
While man has been cooking over a fire for moreMy Chef.