Magazine Article: What's For Supper? Barbecue Made Easy
Recipe: Smoky Barbecue Brisket (page 152)

For many folks, pairing wine with barbecue doesn't make much sense. However, if you step back and take a look at the flavor profiles of this recipe, wine seems like to perfect match (more so than, say, beer). Rich, full-bodied flavors of the sauce cozy up to equally robust red wines with lots of fruit. Think about Zinfandel, Shiraz, and Syrah. Even popular blends such as Cabernet Sauvignon/Shiraz (especially those with a touch of Grenache) are a surefire home run. And if you're feeling really adventurous, don't forget about a good ol' chilled rosé.

• 2001, Wolf Blass, Red Label Shiraz Cabernet Sauvignon, Australia
• 2001, Lindemans, Reserve Shriaz, Australia
• 2001, Annie's Lane, Shiraz, Clare Valley, Australia
• 2002, Chateau Potelle, Riviera Rosé, California
• 2001, Covey Run, Syrah, Washington
• 2001, Beringer, Zinfandel, Amador County, California