BBQ Smokehouse Bistro
Wine List & Pairing Tips

Aaah, Sonoma County — the heart of the wine and food world! What better place to discover the slightly transgressive pleasure of a fabulous glass of Sonoma County wine paired with luscious, award-winning barbecue.

Pairing wines with these specific flavor profiles with authentic, slow-smoked barbecue yields a totally new, delectable flavor that is truly greater than the sum of its parts.

White & Sparkling Wines that love authentic barbecue

Pacific Rim Gewürztraminer
~ Crisp flavors of lychee, melon and tangerine make this wine an exceptional match with the forward spices of barbecue.
~ Double Gold – Tri-Cities Wine Festival · Gold – 2009 San Francisco Chronicle Wine Competition · Best of Class – 2008 Los Angeles International Wine and Spirit Competition
~ Pair with: Chicken Wings · Andouille Sausage · Chipotle Mustard Sauce

2009 Balletto Pinot Gris
~ Salute the summer with Sebastopol’s own Pinot Gris. This beautiful straw-colored wine offers aromas of red apple and figs with orange blossom and white peach undertones and tropical notes of mango and melon and a hint of cinnamon cream.
~ Pair with: Pulled Pork · Cheesy New Potatoes · Caesar Salad

2009 Dry Creek Vineyards Fumé Blanc
~ 100% Sonoma County Sauvignon grapes. Bright aromas of lemon peel and a backbone of minerals and passion fruit. After several minutes in the glass, additional aromas of pineapple and grapefruit shine through. On the palate, the wine continues its refreshing theme of citrus elements with a crisp, juicy finish.
~ Pair with: BBQ Chicken · Chicken Wings

2007 Amphora Chardonnay
~ A very rich, well-oaked wine that attacks with Gravenstein apple tartness, balanced with golden notes of ripe pear and apple with honey.
~ Best of Class – North of the Golden Gate
~ Pair with: BBQ Chicken · Cheesy New Potatoes

Red Wines that dance with BBQ

2007 Balletto Zinfandel
~ A mature zin at the height of its perfection. This Estate-bottled wine has aromas of juicy red berries, mulberries, black pepper & cream. Bright fruit flavors of pomegranates, red berries and a hint of coffee and chocolate. This zin has a soft easy entry in the mouth with soft, velvety tannins.
~ Pair with: Pork Spare Ribs · Rib Tips · Brisket · Sausage

2008 Ravenswood Petite Sirah
~ Plum, black cherry and chocolate with hints of smoke and pepper on the nose. Forward with smooth tannins and concentrated fruit flavors of black cherry, blackberry and oak.
~ Pair with: Pork Ribs · Rib Tips · Pulled Pork · Chicken Liver Terrine

2007 Trentadue Merlot Block 500
~ The 2007 vintage was one of the great vintages of the decade. Flavors of dark stone fruit, layers of blackberry, black licorice, new leather and sweet and toasty oak. The wine is full bodied with a juicy middle and a long finish.
~ Pair with: Brisket · Beef Ribs · Lamb

2006 Amphora Zinfandel
~ This polished Zin offers ripe raspberry and sweet vanilla aromas with a healthy dose of black pepper, along with dense, jammy fruit. The mouth-filling flavors of plum and spice are complemented by smooth tannins.
~ Pair with: Rib Tips · Brisket · Pork Spare Ribs · Beef Short Ribs

Marietta Old Vine Zin Lot 55
~ Robert Parker calls this “…one of California’s iconic value wines.” Loads of ripe berry and peppery spice with hints of dried cherries and dusty herbs make for a complex experience. The color is deep ruby and purple. The mouth-feel is forward and pleasantly rustic in a Zin-like style.
~ Pair with: Brisket · Pork Spare Ribs · Beef Ribs · Burnt Ends

2008 Clouds Rest “femme fatale” Pinot Noir
~ She has a California body with a Burgundy soul… Boldly styled, this bright, silky Pinot delivers a mouthful of blackberry flavors on a velvety palate edged in notes of toffee and sweet vanilla. Vibrant acidity balances the richness of the ripe fruit, keeping this youthful red wonderfully balanced.
~ 93 points – The Pinot Report
~ Pair with: Brisket · Pork Spare Ribs

2006 Hahn Pinot Noir
~ A dynamic and multifaceted wine with deep ruby hues, aromas of clove and pepper, and a tangy burst of fruit and spice on the palate.
~ Double Gold – San Francisco International Wine Competition · Best Pinot Nori & Best of Class – Jerry Mead’s New World International Wine Contest
~ Pair with: Pork Spare Ribs · Rib Tips · Pulled Pork

2006 Trentadue Old Patch Red
~ This blend is comprised of Zin, Petite Sirah and Carignane. The Zin predominates, bringing a jammy, peppery, black cherry character to the blend. Strawberry aromas with spicy herbal nuances. The mouth feel reveals no hard edges and a juicy middle.
~ Gold – San Francisco Wine Competition · 87 Points – Wine Advocate
~ Pair with: Burnt Ends · Rib Tips · Brisket · Pork Spare Ribs · Beef Short Ribs

2007 Montevina Barbera
~ This Barbera offers rich, concentrated aromas of black cherry and toffee along with luscious fruit flavors of ripe blackberry and pomegranate. The perfect balance of acidity makes this a great barbecue partner.
~ Pair with: Pork Spare Ribs · Brisket · Rib Tips ·