Barbecue Ribs: Zinfandel & Riesling
Sweet, smoky barbecue ribs pair beautifully with
Zinfandel, whose ripe fruit and spice complement the sauce’s richness. For a white option, off-dry
Riesling balances sweetness and acidity while keeping the pairing vibrant.
Smoked Ribs: Syrah & Chardonnay
Syrah offers dark fruit, pepper, and smoky undertones that mirror slow-smoked ribs’ depth of flavor. A lightly oaked
Chardonnay adds roundness and subtle toast to complement the meat’s charred edges.
Dry-Rubbed Ribs: Grenache & Viognier
Grenache delivers juicy fruit and moderate tannins that enhance spice rubs without overpowering.
Viognier provides floral aromatics and stone fruit notes that contrast nicely with smoky, spiced flavors.
Spicy or Chili-Glazed Ribs: Rosé & Sparkling Wine
A dry Rosé offers crisp acidity and red fruit to balance heat from chili glazes. Sparkling Wine brings bubbles and freshness, cutting through richness and keeping flavors lively.
