Spring is almost here, and it is time to get out the grill and start cooking some barbecue!

I grew up in the South where BBQ, or Que, as some of us call it, always called for sweet Southern iced tea or very cold beer. However, a long time ago when I first started in the wine business, I was asked which wine went best with barbecue, and I usually recommended a hearty Zinfandel for that match up. A few years ago though, I discovered that some of the lighter but big fruit Cabernet Sauvignons were even better, especially with barbecued ribs, my favorite!

Now I don't care if you are talking beef or pork, or spare ribs or baby backs, the secret is in the sauce. I can also tell you that the argument over barbecue sauce is legendary and may have a lot to do with where you were raised. That might be Kansas City, KS, Austin, TX, Montgomery, AL, Columbus, GA, or Columbia, SC. So go with your favorite, or if you feel like taking a chance, try my recipe below.

The wine area of Paso Robles in Central California produces some terrific Cabernet Sauvignon wines which may be generally on the lighter side than their cousins from up north in Napa and Sonoma Counties. Paso Robles is located about twenty miles inland from the Pacific Ocean. The warm sunny days there give way to cool foggy nights which sweep across the vineyards lasting almost to dawn. This effect creates a slightly longer growing season than farther up north and allows the grapes to ripen to their fullest. These Cabernets may be perfect for our barbecued ribs!

A good example is the 2005 Estancia Keyes Canyon Ranches Cabernet Sauvignon from Paso Robles, California. This is not a heavy Cabernet, but it has good structure, with flavors of dark cherries and currants. The fruit is strong with a solid backbone of acidity and mild tannins to balance the well developed fruit flavors. This gives the wine the right amount of zest to go up against our barbecued ribs. Throw a slab on the grill and let's have some Que!

Norm's BBQ Sauce

1 cup ketchup
1/2 cup dry red wine
1/2 cup Worcestershire sauce
1/2 cup dark Kayro syrup
1/4 cup Louisiana hot sauce
1/4 cup red wine vinegar
1/2 teaspoon salt

(Mix ingredients well and baste meat every 15 minutes)

World Beverage
6190 Highway 400
Cumming, GA 30040
678-513-6284