This time of year, all eyes are trained on the grill. It’s basically barbecue-palooza. And if there’s anyone who knows how to pair barbecue with wine, it’s a Texan.
Enter the exuberant, dedicated, barbecue-pairing guru, master sommelier June Rodil, the beverage director for Austin’s McGuire Moorman Hospitality Group. She oversees wines lists for six distinctly different restaurants, one of which is Lambert’s Downtown Barbecue where brisket and ribs are on every table.
“You’re looking for wines with a really great, fleshy mid-palate," Rodil said. "Texas barbecue has a touch of sweetness to it. And it’s moist. It’s wet barbeque, for those who hate the word 'moist.' But it has a richness to it and a sweet-based fat. So your wine has to have weight and a rich mid-palate. And you’ve got to have fruit to your wine. I’m not looking for wines from the Jura or Austrian Rieslings when it comes to barbecue, as much as I love those wines. You’ve got to make sure there’s that kind of round, textural component to the wine. I think that things that give weight to wine are alcohol and sugar, so both of those are a consideration with these pairings.”