People who are totally into wine talk about wood almost as much as an avid smoker does…
So doesn’t it stand to reason that the way wood influences the meats you smoke would also influence the choice of wines aged in specific barrels?
It might be one of those questions that doesn’t have a simple answer, or maybe we’re overthinking things!
But there’s no doubt that pairing wine with smoked and grilled meats brings out the flavors, and so we’re putting this burins question out to our community to see if anyone might have an answer!
We'll be awaiting your comments, suggestions, and straight-up opinions while holding an empty wine glass -- so hurry!! ;o)