"A Picnic and A BBQ"

May 20, 2010

Tuesday June 1, 2010
Food and Wine Pairing Class
6:30 to 7:45pm
Provisions Gourmet Market

Taking the best of all outdoor cooking:
Picnic, BBQ, Camping, Luau

1st course:
Zucchini Casserole
White Burgundy

2nd course:
Skewer of Grilled Ham, Pineapple and Fig
Viognier

3rd course:
Salmon “En Papillote” with Lemon Dill Sauce
Rosé

4th course:
Pork Ribs with Potato Salad
Petit Sirah

5th course:
Cold Chocolate Fondue Plate
Brachetto d’Acqui

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2006 Bin 36 Syrah
100% Syrah
Central Coast, California
Average price range $18 to $22
Conceived in Chicago, born in California.
DRINK WINE. LIVE WELL. HAVE FUN.
BIN 36 wants to share our love of wine and
believes the best way to learn about wine is to drink it.
“Plump and round with plum scented berries, hints of smoke, earthy minerals and leather.”
I knew this was the bottle I wanted to open tonight so I worked opposite than I usually do… wine first, base the food around that. Syrah is my “go-to” red wine for BBQ, so we decided to cook up some gourmet burgers with traditional sides. I seasoned the meat with garlic, worchestershire, whole grain mustard, salt, pepper, and smoke rub. Then I added some of the BBQ sauce (yes, a little tip there, add a little of your basting sauce into the meat before you cook it) and also threw in some chopped applewood bacon. As for my choice of cheese, I wanted something smokey, so smoke gouda it was. Straight off the wheel, no pre sliced, processed stuff! Our sides were baked beans seasoned with brown sugar, bacon and BBQ sauce and then a red potato and egg salad. (Can you tell it’s Labor Day yet???)
I opened the wine about 30 minutes before dinner was ready. One, I wanted a glass while I cooked 🙂 and two, I was interested to see how it would change over the evening. I do this a lot. I have been known to time out periods and taste the wine every 20-30 minutes and make notes of changes I pick up on…
The wine was exactly what I was hoping for. Bold yet smooth. Smokey and earthy with nice subtle dark fruit. I did get the plum essence, but more on the prune side for me. Just to emphasize the connection of your sense of smell and taste… I loved the exerience of being over a smokey grill while sipping on this wine. It helped bring out so many flavors in the wine. My mouth was actually watering while I was cooking, yet I hadn’t tasted any of the food yet!
Dinner is served!
The burgers are juicy and flavorful. The gouda is playing nicely with the smoke chips we used in the grill. The Syrah is heaven. The fruit of the wine and the hint of garlic in the meat balanced nicely. The heaviness of the beans stood up well with the wine. And the bacon in both dishes couldn’t have been better with the earthiness of the red wine. As for the potato salad, it ended up being more of an afterthought. Not that we think wine pairing when we eat potato salads, but it is nice when the two mesh. I wouldn’t say these were a match, but they also definitely did not offset one another.
I have always been a fan of Bin 36 wines, but the Syrah is by far my favorite. It encompasses everything that I look for in a California Syrah. Dark fruit, earth, spice, smoke. Even though we were playing with an “end of summer” BBQ, this wine made me feel ready for fall!
All in all, a nice Labor Day BBQ with a fantastic wine!