barbecue

Pairing BBQ Flavors With Bold Wines

BPT

When you’re grilling cuts of beef like brisket, tenderloin, a juicy steak or ribs and using potent spices and flavors like classic Kansas City or Memphis-style barbecue sauce, cabernet sauvignon is a great choice to balance those intense flavors. For example, within The Federalist’s portfolio of wines celebrating America’s heritage, the Federalist Lodi Cabernet Sauvignon is a medium-weight red wine with a good grip from tannins, in wine speak —which means the flavor and body of the wine is strong enough to hold up to the bold, smoky and spicy flavors of your meat.

The American Fascination With Grilling

Brandpoint

Tobias Dorzon, former professional football player, professional chef and champion of Food Network’s "Guy’s Grocery Games" grills for the health benefits and delicious flavor. Dorzon notes, “Grilling is a healthier alternative because it burns the fat off meats and it uses less oil. Plus, grilling takes less time to cook and it keeps all the nutrients and flavors throughout your food."

 

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