Resource Cellar: Recipe & Wine Pairings
(* Photo available)
   
 

* Recipe: Smoked Brisket
August 2001: pages 175

Scott's Wine Suggestion:
Smoked foods are best with white and red wines a little higher in acidity and fruitier in flavor (although not necessarily sweet). Serving the wines a bit cooler (around 55 degrees) will also help to accentuate the wine's acidity. Here's are a few of my favorite picks.

  • Rosemount, Grenache-Shiraz, South Eastern Australia
  • La Vieille Ferme, Rosé, Rhône Valley, France
  • Brut, Rosé, Iron Horse, California