Barbeque and Meritage Wines


Barbeque and Meritage Wines

by Tim Brinkmann
VIP Williamson County Magazine- August Issue

 

As a Tennessee native, I know good barbecue. And with good barbecue brings me an additional highlight to this festivity: wine pairing. With thousands of grape varietals readily available for consumption, how does one choose a wine with layers upon layers of flavor fit for a savory dish such as barbecue? I have found that a tasty meritage or a fine blend is the perfect wine to pair with this grilling season.

 

Although blends come in all shapes and sizes, I find it important for one to know the difference between a blend and a meritage. To begin, the name meritage (pronounced like heritage) is an American-coined term that was created in 1988. A group of American vintners joined forces to create a name for a "Bordeaux Blend" of grapes that was done on non-French soil. In an effort to find the perfect name for this style of wine, the group formed an international contest where over 6,000 entries were submitted and “meritage” won! The term combines “merit,” reflecting the quality of the grapes, with “heritage,” which acknowledges the centuries-old tradition of blending, long considered being the highest form of the winemaker’s art. Today, the Meritage Association is going strong with its membership at nearly 200, up by more than 30 percent in the last two years. Currently, there are meritage producers in 18 U.S. states and five foreign countries including Canada, Mexico, Israel, Australia and Argentina.

 

In order for winemakers to obtain a license and use the term “meritage” on a label, a wine must meet certain criteria that is strictly enforced. In other words, the sum of its parts is greater than the whole. For example, a red meritage must be made from at least two or more of the red “noble” Bordeaux varietals (Cabernet Sauvignon, Cab Franc, Malbec, Merlot, Petite Verdot) and no one single varietal can make up more than 90% of the blend. In addition, a blend may NOT be considered a meritage if it consists of any other grape outside the “noble” Bordeaux varietals.  The same rules follow for white blends to be deemed a meritage. The blend must consist of two or more specific white “noble” varietals (Sauvignon Blanc, Semillon, Muscadelle du Bordelais).

 

Meritage and blends are excellent wines to pair with a plethora of dishes. Red meritage and red blends are paired to perfection with hearty dishes such as hamburger, lamb, steak, venison, London broil, prime rib, ribs and tri-tip roast to name a few.  Exceptions to these meat dishes are ones that are spicy or heavily creamed. These flavors will compete with the wine rather than complement. White meritage and blends pair wonderfully with salads, strong cheeses, seafood, poultry, white sauce pastas and spicy dishes… Now who’s hungry?!

 

So the next time you find yourself prepping for a backyard barbecue, don’t forget the wine! At Brinkmann’s Wine and Spirits our vast selection of meritage and blends will serve as a perfect guest, guaranteed. See you soon.

Cheers!

Tim Brinkmann
Brinkmann’s Wine and Spirits