Wines to Pair With Smoked Foods

It’s not all ribs and brisket. What to pour?

Mary and Sean Cressler of Ember & Vine
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:

Longitudinal Google Trends Data for Smoked Foods


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., alsoweighs in.

Read a PDF of my column or browse the magazine’s full digital edition.

Tags from the story
More from Meg Houston Maker

2016 Newton Chardonnay Unfiltered Napa Valley

Structured but still fresh barrel-fermented Chardonnay
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *