Wine help --- wine and Southern bbq

[Anonymous]

I've been asked to help pick out the wine for a family function. The catered theme is Southern bbq, including things like collard greens and pulled pork. I have NO idea what should be served in addition to the beer. Think large party so more reasonably priced bottles are required, the hosts are probably headed to Total Wine if that helps.

I'm usually pretty good at offering up matches, but this has me stumped.

[Anonymous]

If the bbq is on the spicy side, a nice merlot might pair well. Something sweeter would probably be better with a zin to give it a bit of a kick. Ask the folks at Total Wine to help. I have found some excellent wines this way.

[Anonymous]

Oh! Forgot whites... I'm partial to Sauvs on hot days in the summer and they'd go well with either spicy or sweet.

[Anonymous]

I would probably go with a lot of red zin or dry reislings.

[Anonymous]

A minerally sauvignon blanc or torrontes would be good and inexpensive. You could even do a dry rose or a vinho verde. I would stick to something cold. No one wants to drink red wine with hot food on a hot day outside.
If you are feeling more ambitious, sangria would be nice--to 2 bottles cheap dry cabernet (there are a couple decent cheap Chileans that I am partial to, like Gato Negro), add 1/4 to 1/2 cup sugar, 1/4 to 1/2 cup citrus juice (lime or orange or lemon), 2 each chopped fine apple, lemon, lime, and orange, and 1-2 liters soda.

You have various options for the soda--I often add a lemon and an orange italian soda, or sometimes one italian soda and one club soda. Minute Maid orange soda and 7up also work well. If you do the full 2 liters, use the smaller amount of sugar and add a little liquor--vodka, brandy, or triple sec work well. Make sure you give it at least 3 hrs to chill and marinate.

[Anonymous]

bbq and wine don't mix, if it is good bbq -beer, lots of beer and none of that small microbrew crap.