From the department of “nice work if you can get it”…
Above: the sacred and profane, a slice of juicy Texas smoked brisket topped with 12-year aged Traditional Balsamic Vinegar from Reggio Emilia (I’ll leave it up to the reader to decide which is the profane and which the sacred).
Yesterday afternoon, I connected with Houston Chronicle bbq columnist J.C. “Chris” Reid and Houston restaurant legend Bill Floyd at Bill’s Jackson St. BBQ in downtown for some Lambrusco and smoked meats pairing research.
I’ve always been a big believer that Lambrusco is not only the best wine to pair with Texas bbq but that it should also be adopted as the state’s official wine.
Refreshing, served cold, low in alcohol, with more tannic character than people realize, sweet with residual sugar even when people call it “dry,” Lambrusco mirrors in more way than one the sweet tea that is traditionally served with smoked meats in Texas.
Yes, beer is also a traditional pairing for bbq. But most beer doesn’t have the sweetness that can work so well with the smoky and often spicy character of the food.
When my wife Tracie and I first attended church “feeds” hosted by my father-in-law’s congregation in Orange, Texas on the Louisiana border, I tasted sweet tea with homemade bbq (no one in Orange goes “out” for bbq, btw). And that’s when I started to look to Lambrusco as the ideal match.
Above: on Monday, March 5 in Houston, J.C. “Chris” Reid and I will be leading a seminar on bbq and Lambrusco pairing at the Italy-America Chamber of Commerce Taste of Italy festival. Stay tuned for details on that.
The evolution of Texas bbq over the last 10 years is nothing short of incredible. When I first moved to Texas in 2008, the bbq revolution was just beginning to take shape. Today, you can find Texas bbq across the U.S. and even in Europe. And it’s not Kansas City, Carolina, or Memphis. It’s Texas bbq — religiously smoked, “low and slow” — that has proved to have such appeal across the world.
With its new international standing and profile, it’s only natural that we should start to look for the right wine to pair with this indigenous and truly unique gastronomic tradition.
On Monday, March 5 in Houston, Chris and I will be leading a seminar on bbq and Lambrusco pairing at the Italy-America Chamber of Commerce Taste of Italy festival. Jackson St. will be one of the smokers providing the food pairings together with another couple of Houston standbys.
And Texas brisket and traditional balsamic vinegar you ask? I’ll also be moderating a panel that day on classic and creative applications of the sticky icky and utterly delicious stuff.
It’s nice work if you can get it, ain’t it? Stay tuned for details and hope to see you March 5 in Houston at Taste of Italy!
Image courtesy of
In the fall of 2012, an older white man in a pick-up truck pulled into the parking lot of the post office in the Austin, Texas-area middle-class neighborhood where my wife Tracie and I used to live with our two young daughters.
It was remarkable to re-read the piece this morning.
Last night, someone texted me asking about the Los Angeles Times article
Above: Houston restaurateur Giancarlo Ferrara preparing lasagne for first responders.
I grabbed the above photo this morning from family friend Glynis’ Facebook.
I came across the above photo this morning as I was scanning Instagram hoping to find images of my in-laws’ neighborhood in Orange, Texas on the Louisiana border (
Ever since we were able to travel beyond our block, Tracie and I have been working as hard as we can this week to aid our neighbors and fellow Houstonians: helping with clean-up and gutting houses, babysitting someone’s kids as they deal with insurance, washing flooded families’ laundry, gathering used clothing and purchased goods for shelters and relief distribution centers, etc.
Just a quick update today to let everyone know that we are doing fine. Thanks for all the notes of solidarity and concern. The thoughts, wishes, and prayers really made and make a difference. They really do. Thank you…
From the solar eclipse “path of [partial] totality” to Hurricane Harvey’s “cone of uncertainty” in less than a week. It’s felt a little bit like the end of times here in Houston.
On Sunday morning, we could see that the main thoroughfare closest to us was already under a foot of water and it was creeping up our street. At the same time, water was splashing up against our sliding-door window in the back.