Mary and Sean Cressler (credit: Ember & Vine)
The grill may be the King of Summer, but the smoker reigns in Fall. According to Google Trends, food-related queries for “smoking” ramp up in early October—think tailgates and harvest parties—reaching a fever pitch just as we all sit down to our (smoked?) turkey dinner:
My October column for Tasting Panel Magazine taps this trend to recommend a range of wines to pair with smoked foods, from poultry to fish, from vegetables to brisket. Mary Cressler, a Certified Sommelier and owner, with husband Sean Cressler, of catering company Ember & Vine in Portland, Ore., also weighs in.
Read a PDF of my column or browse the magazine’s full digital edition.
The best wine for me to pair with smoked food is Cabernet Sauvignon. Nice post
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