We love emails and we recently had an email from Eddie who wanted some wine and food pairing help. Seems he likes to smoke cook a lot of different foods… like turkey, chicken and pork loin.
Well when it comes to anything smoky we head right for the Riesling! Riesling has terrific forward fruit that’s balanced by the zing of acidity which gives it a bright, mouth pleasing texture. And the acidity makes it just the right contrast to the smoky flavors of the food.
California and Washington Riesling tend to be fuller than their German counterparts and with many Rieslings there’s a touch of sweetness too… another reason they work so well with smoky, and even spicy, preparations.
For red lovers, the choice for smoky is a bit unusual… try Cabernet Franc. Search out Chinon from France. This Loire Valley red is soft and fruity and great red alternative for the smokehouse!
Pop the cork™.
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