Barbecue Ribs

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

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Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

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White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

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White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Barbecued Ribs · Barbecued Beef Ribs · Barbecue Baby Back Ribs +1 more Barbecued Ribs · Barbecued Beef Ribs · Barbecue Baby Back Ribs · Clark's Barbecued Pork Ribs

White · Medium · Dry

Grüner Veltliner or Riesling from Austria — green apple, white pepper, laser acid. Among the most food-friendly whites on earth.

Works with Barbecued Ribs · Barbecued Pork Ribs · Black's Barbecued Pork Ribs

White · Medium · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Barbecued Ribs · Barbecued Pork Ribs · Barbecue Boneless Pork Ribs

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Barbecued Beef Ribs · Barbecue Boneless Pork Ribs · Clark's Barbecued Pork Ribs

Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

Works with Barbecued Ribs · Barbecued Beef Ribs · Barbecued Pork Ribs

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.

Works with Barbecued Ribs · Barbecued Pork Ribs · Barbecue Boneless Pork Ribs

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Barbecued Ribs · Barbecued Pork Ribs · Black's Barbecued Pork Ribs

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Barbecued Beef Ribs · Sweet-and-smoky Baby Back Ribs With Bourbon Barbecue Sauce

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Barbecued Beef Ribs · Clark's Barbecued Pork Ribs