Summer BBQ Ribs & Wine!

Succulent ribs can be prepared from pork or beef, but in terms of selecting a wine to drink with them, the sauce and spices are the most important consideration.

I love sparkling wines with ribs. The bubbles help to cleanse the palate and keep your mouth fresh and ready for more rich food. Ribs with a sweeter sauce pair well with off-dry sparkling like a Franciacorta or a Prosecco Valdobbiadene.

For dry-rubbed ribs, a red Lambrusco is ideal. The dry, earthy flavours of fresh black cherries and herbs pick up on the spices in the rub, and the delicate bubbles keep everything clean and easy-drinking.

A white wine with a lively acidity and round stone fruit flavours like a Pinot Grigio, unoaked Chardonnay or a Chenin Blanc treat all kinds of ribs well.

Spanish Rose`s tend to be richer, fruitier style more than light red wines. These juicy rosés are packed with fresh raspberry fruit and complement a sweet BBQ sauce.

Rich and fruity reds bring out the juiciness in all styles of ribs. Try a full and silky Syrah with cassis fruit and a touch of sweet spice, or even a Mourvédre or a Pinotage, especially with a vinegar-heavy sauce. For a darker, more concentrated (even meaty) wine, try a California Cabernet Sauvignon, an Argentinean Malbec, Aglianico from Campania or a Chilean Carménere, pair particularly well with dry-rubs.

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