i did the impossible

i paired wine with barbecue!

i'd been going about it all wrong: attempting to pair reds with the smokey good stuff. well, that's a mistake. it just doesn't work and anyone who says it does isn't eating barbecue.

last night i paired a nice, cheap morovino pinot grigio with the previously here-mentioned bourbon molasses ribs, and a bit of leftover goat. in other words, i paired it with both fake and real barbecue.

it was a fabulous match! chilly, fruity, sweet -- but not so sweet that it interfered with the sweet/spicy/smokey flavors on the barbecue. it was a true pairing, the wine and the food complemented each other.

i think it went okay with hops airplant or whatever sorry excuse for food she was eating, too, but i was too greased up by goat (goat is a fatty animal, there's no denying it) to pay much attention. i'm lucky i didn't drop my glass with my goatfingers.