Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Gnarly Head Wine Pairing – 1st Stop – Smoke City Market

So the first stop on my Gnarly Head Wines Los Angeles BBQ adventure with Holly (from Gnarly Head) to promote their Rippin Ribs Tour 2011 was at Smoke City Market in Sherman Oaks, CA. We knew that we would be having a great meal here, but didn’t realize the FEAST that was going to be put in front of us.

The four Gnarly Head Wines we had for the pairing were:
2009 Old Vine Zinfandel
2009 Cabernet Sauvignon
2009 Pinot Noir
2009 Chardonnay

Here is the meat platter that included Brisket (moist and lean), Beef Ribs, Pork Ribs, Chicken, Pastrami, Beef Link Sausage, and Jalapeno Cheese Sausage.

Here are the sides: Potato Salad, Cole Slaw, Tomato and Cucumbers, Texas Caviar, Beans, and Macaroni and Cheese.

After pairing all of the wines with each item and side, these are my suggestions as to what wine we would pair with each item.

2009 Old Vine Zinfandel
Their flagship Zin is easily the most approachable and paired well with all BBQ items; Brisket (moist and lean), Beef Ribs, Pork Ribs, Chicken, Pastrami, Beef Link Sausage, and Jalapeno Cheese Sausage. As for sides, the ones that worked best were Potato Salad, Texas Caviar, Beans, and Macaroni and Cheese.

2009 Cabernet Sauvignon
Their Cab is very drinkable and not one of the over the top tannin heavy Cabs that are out there. Because it is more bold it went great with Brisket (moist and lean), Beef Ribs, Pastrami, and Jalapeno Cheese Sausage. The sides with the strongest flavor profile went best with this wine. They were the Potato Salad, Cole Slaw, Texas Caviar, and Beans.

2009 Pinot Noir
Pinots tend to be on the lighter side and this one from Gnarly Head was no exception. Because of this, we felt the Pork Ribs and Chicken went best. Sides that melded well were the Potato Salad, Tomato and Cucumbers, and Macaroni and Cheese.

2009 Chardonnay
What I liked best about their Chardonnay was that it wasn’t on the buttery side (which some California Chards lean towards). Because of this light crispness, I felt the Chicken and Pork Ribs paired best. As for sides, we liked the Potato Salad, Macaroni and Cheese, and Texas Caviar best with this wine.

Below are additional photos of our visit:

Brisket:

Pastrami:


Brisket:

Pork Ribs:

Close up of Pork Ribs, Sausage, Chicken and Brisket:

Beef Rib:

The Aftermath:

Holly with Pitmaster Billy and Owner Mike:

Me and Holly:

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