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QUOTE
If you asked for a recommendation, would you be laughed out the door?
This appeared to me to be a deserving challenge. And once I had a mission, I broadened my goal. I wanted to learn what wine would pair well with not only both styles of N.C. barbecue but also with other staples of Carolinas tables: banana pudding, pimento cheese, fried chicken and a Carolina-style hot dog. (For the uninitiated, that's a freakishly red hot dog topped with chili, coleslaw, onions and sometimes mustard.)
Most people don't drink wine with these foods. The paper-napkin restaurants that serve such fare don't typically serve beverages that require a corkscrew. But I've cooked or eaten all of these dishes at home. When I do, I want a more indulgent (read: adult) drink.
I enlisted two groups of experts for the task. Seth Gross and Craig Heffley are co-owners of the Wine Authorities shop in Durham. David McComas and Lee Robinson are both associated with The Pit, a white-tablecloth restaurant in Raleigh that serves Wilson pitmaster Ed Mitchell's barbecue.
Twice, I sat down with each set of men. We tasted our way through this buffet of Southern food while tasting numerous wines.
This appeared to me to be a deserving challenge. And once I had a mission, I broadened my goal. I wanted to learn what wine would pair well with not only both styles of N.C. barbecue but also with other staples of Carolinas tables: banana pudding, pimento cheese, fried chicken and a Carolina-style hot dog. (For the uninitiated, that's a freakishly red hot dog topped with chili, coleslaw, onions and sometimes mustard.)
Most people don't drink wine with these foods. The paper-napkin restaurants that serve such fare don't typically serve beverages that require a corkscrew. But I've cooked or eaten all of these dishes at home. When I do, I want a more indulgent (read: adult) drink.
I enlisted two groups of experts for the task. Seth Gross and Craig Heffley are co-owners of the Wine Authorities shop in Durham. David McComas and Lee Robinson are both associated with The Pit, a white-tablecloth restaurant in Raleigh that serves Wilson pitmaster Ed Mitchell's barbecue.
Twice, I sat down with each set of men. We tasted our way through this buffet of Southern food while tasting numerous wines.
Makes sense to me...
QUOTE
PERFECT PAIRINGS
PIMENTO CHEESE
Wine Authorities pick: Don Rodolfo Torrontes Cornejo Costas Vineyard 2007, $10.99, a fruity white wine from Argentina; or Adega de Borba Convento da Vila 2006, a red wine from Portugal.
The Pit pick: Naegele Kerner Spatlese QMP 2006, a sweet German wine, $37.
FRIED CHICKEN
Wine Authorities pick: Don Rodolfo Torrontes Cornejo Costas Vineyard 2007, or Domaine Sarrail Carcassonne Rouge 2004, $9.99.
The Pit pick: Knobloch Riesling Trocken 2006, a drier German white wine with hints of honeysuckle, pear and green apple, $36.
CAROLINA-STYLE HOT DOG
Wine Authorities pick: Wellington Zinfandel 2003, $15.99, a California wine with blackberries, raspberries and black pepper; or Domaine Sarrail Carcassonne Rouge 2004, (France), $9.99.
The Pit pick: The Pit's scuppernong sangria made with wine from Hinnant Family Vineyards in Pine Level.
EASTERN N.C. BARBECUE
Wine Authorities pick: Don Rodolfo Torrontes Cornejo or Wellington Zinfandel.
The Pit pick: Powers Muscat Canelli 2006, a fruity wine with floral aromas from Washington's Columbia Valley, $32; or Naegele Kerner Spatlese.
LEXINGTON-STYLE BARBECUE
Wine Authorities pick: Enrique Foster Reserve Malbec “Castro Barros” 2005, $18.99, an Argentine wine with fruity aroma and berry flavors.
The Pit pick: Caves Velhas Alpendre 2005 (Portugal) $27, or Buenas Ondas Syrah 2006, an Argentine wine with fruit and peppery flavors, $32; or Terra Andina Carmenere 2007, a red Chilean wine with berry and licorice flavors, $25.
BANANA PUDDING
Wine Authorities pick: Arca Nova Vinho Verde 2007, $10.99, a slightly effervescent wine from Portugal. or Château de la Roulerie Chaume Coteaux du Layon 2005, $49.99, an intense sweet wine from France.
The Pit pick: Kopke Fine Ruby Port, an intensely sweet wine from Portugal's oldest producer of port.
PIMENTO CHEESE
Wine Authorities pick: Don Rodolfo Torrontes Cornejo Costas Vineyard 2007, $10.99, a fruity white wine from Argentina; or Adega de Borba Convento da Vila 2006, a red wine from Portugal.
The Pit pick: Naegele Kerner Spatlese QMP 2006, a sweet German wine, $37.
FRIED CHICKEN
Wine Authorities pick: Don Rodolfo Torrontes Cornejo Costas Vineyard 2007, or Domaine Sarrail Carcassonne Rouge 2004, $9.99.
The Pit pick: Knobloch Riesling Trocken 2006, a drier German white wine with hints of honeysuckle, pear and green apple, $36.
CAROLINA-STYLE HOT DOG
Wine Authorities pick: Wellington Zinfandel 2003, $15.99, a California wine with blackberries, raspberries and black pepper; or Domaine Sarrail Carcassonne Rouge 2004, (France), $9.99.
The Pit pick: The Pit's scuppernong sangria made with wine from Hinnant Family Vineyards in Pine Level.
EASTERN N.C. BARBECUE
Wine Authorities pick: Don Rodolfo Torrontes Cornejo or Wellington Zinfandel.
The Pit pick: Powers Muscat Canelli 2006, a fruity wine with floral aromas from Washington's Columbia Valley, $32; or Naegele Kerner Spatlese.
LEXINGTON-STYLE BARBECUE
Wine Authorities pick: Enrique Foster Reserve Malbec “Castro Barros” 2005, $18.99, an Argentine wine with fruity aroma and berry flavors.
The Pit pick: Caves Velhas Alpendre 2005 (Portugal) $27, or Buenas Ondas Syrah 2006, an Argentine wine with fruit and peppery flavors, $32; or Terra Andina Carmenere 2007, a red Chilean wine with berry and licorice flavors, $25.
BANANA PUDDING
Wine Authorities pick: Arca Nova Vinho Verde 2007, $10.99, a slightly effervescent wine from Portugal. or Château de la Roulerie Chaume Coteaux du Layon 2005, $49.99, an intense sweet wine from France.
The Pit pick: Kopke Fine Ruby Port, an intensely sweet wine from Portugal's oldest producer of port.
