Food & Wine — Barbecue

True barbecue connoisseurs battle at the pit for the best in meat. We aim to provide you with a general wine pairing to barbecue.  Barbecue, much like wine, comes in many different regional variations with unique combinations of styles and methods. Both take a great deal of preparation and waiting time, but the end result is worth the wait. When pigs first came to the Americas with the Spanish explorers, they became a widely used ingredient, mostly in barbecue. The origins of American barbecue date back to colonial times in 1697, first published in the writings of a 17th-century explorer,...

Since grilling season is still underway, throw some nectarines on the heat while you've got the coals burning. This is an excellent salad to prelude any grilled main course. This salad combines ripe fruit flavors with a touch of smoke from the grilled nectarines, combined with the creamy and crispness of the fried goat cheese. The dressing rounds out the palate with it's tangy citrus dressing. These flavors compliment wines perfectly. An aromatic Rosé or a delightful a Sparkling to pair with your salad. Salad Ingredients: Spring Mix Lettuce 1 or 2 Nectarines Thinly sliced Red Onion to taste Pistachios, roasted and...