As the hero of a TV show once said, “Winter is coming,” and a quick look at the calendar proves he wasn’t lying. When the days get short and the nights get long, tucking into a hearty dinner with an adult beverage only grows in appeal. Game on with these tips for pairing grilled meats with regionally focused drinks.
Nice to Meat You
Terroir is the idea that the source of an ingredient ultimately shapes its flavor. Burgundy wine tastes like Burgundy, and Chesapeake Bay oysters taste like the Chesapeake Bay. Lean into this concept by embracing regional flavors for your food and beverage pairings.
Southern-style BBQ, for instance, pairs marvelously with bourbon. Use a rub featuring Magellan® spices on pork, then cook it slow and low to create BBQ that’s succulent and tender. Encourage diners to take a sip of whiskey after a bite of ‘cue, and they’ll see that the liquor’s sweetness offers a balance to the meat’s umami.
Cherry On Top
For a taste of the East Coast, pair Bay Winds® Faroe Islands North Atlantic Salmon with a Pinot Noir from New York. Throw marinated fillets on a hot grill until they flake easily on a fork. Pinot Noir is a classic New World pairing with grilled salmon, as the wine’s light spice and cherry fruit pop when teamed with the luscious fish. Emphasize these flavors by including savory elements in the salmon dish like bacon, mushrooms, or soy sauce.
If New American cuisine is more your speed, try California-style fish burritos with World Dock® Tilapia. Grill citrus-marinated boneless fish fillets, then toss them into tacos with shredded cabbage, pico de gallo, crema, and avocado for a smoky, healthy dish. A tangy Sonoma Coast Chardonnay will complement the char of the tilapia.
Grilled Glory
Moving from surf to turf, consider pairing carne asada with a mezcal margarita to evoke the spirit of the Southwest. Marinade a pounded Braveheart® Flank Steak, throw it on the grill, then serve with reserved marinade. Pair it with a mezcal margarita for a sublime meeting of citrus and smoke.
To experience the pride of the Midwest, pair a Braveheart Porterhouse Steak with a Cabernet Sauvignon from the region. Start with a hot and fast sear on the steak, browning it on both sides, then move to a cooler part of the grill until it’s finished to the desired doneness. Placing a pat of butter on the steak a few minutes before you take the steak off the grill can add richness to the dish. With its dark fruits, naturally high acidity, and tannins, Cabernet Sauvignon is a classic pairing for steak.
Get Saucy
Want to up the flavor profile of your dish? Think about how sauces can amplify the message that each dish sends. Everyone loves BBQ, but the sauce it’s marinaded in (and sometimes offered alongside) completely changes its profile. Molasses- or brown sugar-based says Kansas City; mustard- or vinegar-based sauces speak for the Carolinas. A homemade hot sauce is right at home with Tex-Mex; avocado salsa says California. Think beyond using sauces for dipping or topping and consider using them as marinades before grilling to punch up the flavor.
Drink Up
As servers know all-too-well, the key to an upsell is having a unique selling point. Pairing signature regional drinks with proteins on the menu provides that opportunity. By encouraging staff to be familiar with how the drinks play off the flavors of the food, you can create a one-two sales punch. To emphasize the point, a server can explain how some wines work well on their own, but completely open up when paired with outstanding food selections.
