Summertime Drink Pairings

Story by Dave Eckert

Now that the hot weather has arrived for its annual extended stay, it’s time for backyard barbecues. In Kansas City, that means a vast array of culinary delights from grills and smokers. But, what to pair with those grilled and smoky treats? No problem. I’ve got you covered with beer, cocktail, and wine recommendations across the board.

First up, cocktails and barbecue. I’ve never had a better craft cocktail at a Kansas City barbecue restaurant than at Q39, so I turned to Q39 President Randy Piebes for some of his favorite pairings. He was quick to weigh in with some delicious thoughts – here’s a few I had to share.

Smoked Bee’s Knees – Tom’s Town Barrel Aged Gin, lemon juice, house-smoked thyme honey paired with bacon-wrapped shrimp with chipotle mayo, and a jalapeño-cilantro slaw. “The dry gin, with bright citrus complements this shellfish wrapped in a bold smokey bacon, while the rich smoked honey balances the spicy, citrus based slaw,” Piebes noted.
El Jefe – Made with gold rum, white vermouth, triple sec, and Fee Brothers cherry bitters matched to Q39’s pulled pork in a zesty bbq sauce. “The darker aged rum with a caramel sweetness along with the light airy flavors from the vermouth and cherry offer a nice balance to the bold, vinegar sweetness of the pulled pork and zesty sauce,” Piebes stated.
Berry G Basil Lemonade – Sporting fresh strawberry, fresh basil, lemon juice, and simple syrup, and the guest’s pick of a spirit. Piebes says that makes this cocktail and barbecue pairing extremely flexible. “Pick something you enjoy, but he recommends whiskey for some of our bolder, richer meats, rum for pulled pork and spare rib selections, and gin or tequila with Q39’s pork belly selections,” Piebes shared. Honestly, he had me at cocktails and barbecue!

Who better to turn to for input on beer matches for summertime cuisine than Pete Dulin, a man who wrote the book on local beer – literally! “Light-bodied lagers always work well paired with grilled and smoked foods. Beers with a crisp clean flavor and dry finish not only refresh the palate, but don’t compete with the bold and distinct flavors you savor from the grill and smoker,” Dulin offered.

Dunn recommends the following KC brews:

Cinder Block Brewery’s Cinderveza Mexican lager
3 Halves Brewing’s Desert Gold
Path Lite, an American-style lager from Pathlight Brewing
Pillar from Alma Mader Brewing
KC Bier Company’s Let’s Go! Lager

On a hoppier note, Dulin gives these beers the thumbs up:

Alma Mader’s Trichrome Hazy IPA
Boulevard Brewing’s Space Camper Cosmic IPA
Vine Street Brewing’s Uncle Dad

And now a category near and dear to my heart – wine. I think the right wine can make any culinary offering better. So, too, does good friend, certified sommelier, and wearer of many hats, Wanda Mann, whose mind immediately went to grilled meat and an Argentine Malbec. “Because Malbec is low in tannins and has good acidity, it keeps your palate refreshed and ready for the next bite. For American-style grilling, I love a chilled red wine- dry Lambrusco or Beaujolais Villages fit the bill perfectly,” Mann suggested. “I also think Sangiovese is a great pairing; Chianti Classico is certainly a match made in heaven with Bistecca Fiorentina. And I would also consider a Morellino di Scansano from coastal Tuscany because these Sangiovese wines have impressive freshness.”

Mann likes the following producers:

Malbec: Catena Zapata and Marcelo Pelleriti
Lambrusco: Medici Ermete, Lini 910
Beaujolais Villages: Louis Jadot, Georges Duboeuf
Sangiovese: Querciabella Chianti Classico, Fattoria Le Pupille Morellino di Scansano

Finally, some input from yours truly on smoky wine pairings. For lighter proteins like chicken, turkey, pulled pork, and pork loin, I enjoy a nice dry rose. The crispness, strawberry and raspberry fruit notes, high acidity, and low tannins make roses the perfect foil for smoked chicken, turkey and pork. As you move into heartier smoked items, the wine choices also need to step up. In general, you want a full-bodied red wine, but one that is neither too oaky nor overly tannic. I also recommend Argentine Malbec, and I will throw in my personal favorite pairing for all things smoked – Carmenere from the other side of the Andes in Chile. Then, from Italy, there is Montepulciano d’Abruzzo, Valpolicella, Amarone, and Etna Rosso – all of which offer terrific fruit, acidity, and minerality.