patthewineguy.blogspot.com

Pat The Wine Guy

Pat The Wine Guy. Tuesday, October 16, 2012. Knowledge and the enjoyment of fine wine. In my 19 years of experience as a wine consultant the one phrase that is often uttered and that gives me concern is, "I don't know enough about wine to enjoy good wine". I still don't know how much education people assume they need to move up to a better caliber of wine. Personally my thoughts are that no. Knowledge is needed to enjoy the nectar of the grape in all it's splendor. The advantage of better quality wine is...

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Pat The Wine Guy. Tuesday, October 16, 2012. Knowledge and the enjoyment of fine wine. In my 19 years of experience as a wine consultant the one phrase that is often uttered and that gives me concern is, I don't know enough about wine to enjoy good wine. I still don't know how much education people assume they need to move up to a better caliber of wine. Personally my thoughts are that no. Knowledge is needed to enjoy the nectar of the grape in all it's splendor. The advantage of better quality wine is...

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Pat The Wine Guy | patthewineguy.blogspot.com Reviews

https://patthewineguy.blogspot.com

Pat The Wine Guy. Tuesday, October 16, 2012. Knowledge and the enjoyment of fine wine. In my 19 years of experience as a wine consultant the one phrase that is often uttered and that gives me concern is, "I don't know enough about wine to enjoy good wine". I still don't know how much education people assume they need to move up to a better caliber of wine. Personally my thoughts are that no. Knowledge is needed to enjoy the nectar of the grape in all it's splendor. The advantage of better quality wine is...

INTERNAL PAGES

patthewineguy.blogspot.com

1

Pat The Wine Guy: Wine & North Carolina Barbecue

http://patthewineguy.blogspot.com/2011/07/wine-north-caroina-barbecue.html

Pat The Wine Guy. Thursday, July 7, 2011. Wine and North Carolina Barbecue. Admittedly I have left the most challenging style, wine wise, for the final missive, on American Barbecue styles, that being North Carolina. This style of barbecue is set apart form other styles for a couple of distinct reasons. North Carolina Barbecue is all about pork, predominantly either pork shoulder or whole hog served chopped or "pulled". The sauce is vinegar based and can range from mild. When the grapes are harvested.

2

Pat The Wine Guy: Barbecue and wine, Kansas City Style Barbecue

http://patthewineguy.blogspot.com/2011/04/barbecue-and-wine-kansas-city-style.html

Pat The Wine Guy. Wednesday, April 20, 2011. Barbecue and wine, Kansas City Style Barbecue. There are a ton of barbecue styles, so lets begin with the 800 pound gorilla of barbecue, Kansas City. Style This style of barbecue utilizes the widest variety of meats, paired with a sweet and savory sauce utilized in generous proportions. The dominant factors in the regional style are the sauce. And hickory smoked meats. This leads to a fairly wide selection. When enjoying beef ribs. I strongly recommend red wine.

3

Pat The Wine Guy: Wine and Barbecue - Memphis Style

http://patthewineguy.blogspot.com/2011/06/wine-and-barbecue-memphis-style.html

Pat The Wine Guy. Thursday, June 9, 2011. Wine and Barbecue - Memphis Style. Is our next stop on the wine and barbecue journey. There are three features of Memphis barbecue that define its 'style'. The dominant protein is Pork; either ribs, or pork butt that is served 'pulled'. Dry rubs are used to prepare the meat for the smoker. Often this is the only preparation used and the pork is served 'dry'. In Memphis rubs and sauces is not. A hot spice, such as that found in Texas Style. Or a dry Riesling.

4

Pat The Wine Guy: June 2011

http://patthewineguy.blogspot.com/2011_06_01_archive.html

Pat The Wine Guy. Thursday, June 9, 2011. Wine and Barbecue - Memphis Style. Is our next stop on the wine and barbecue journey. There are three features of Memphis barbecue that define its 'style'. The dominant protein is Pork; either ribs, or pork butt that is served 'pulled'. Dry rubs are used to prepare the meat for the smoker. Often this is the only preparation used and the pork is served 'dry'. In Memphis rubs and sauces is not. A hot spice, such as that found in Texas Style. Or a dry Riesling.

5

Pat The Wine Guy: Operators Are Standing By

http://patthewineguy.blogspot.com/2011/02/what-do-you-love-about-wine.html

Pat The Wine Guy. Saturday, February 26, 2011. Operators Are Standing By. Have you ever picked up a bottle of wine at a shop, based on the recommendation of the clerk, opened it at home and regretted. The money you just wasted? You probably drank it anyway. Because throwing $25.00 down the drain goes against your frugal. Character. But whether you drank it or not that was not. Have you ever heard someone state a wine axiom with authority. For believing such a pile of drivel? My name is Pat Broderick.

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howtobarbequelikebubbaq.blogspot.com

The Smokin' BBQ Pit: March 2011

http://howtobarbequelikebubbaq.blogspot.com/2011_03_01_archive.html

The Smokin' BBQ Pit. How To Barbeque Like Bubba Q. Monday, March 28, 2011. Wine and Barbecue - Guest Post. You know, there's a lot of folks out there that think the best thing to drink with barbecue is an ice cold beer, and I have to admit that, in the heat of summer, doing an afternoon burger and weenie roast, in the park with a side of beans and corn, a frosty brew or ten, is just the ticket. But, if you barbecue for dinner at your house, as often as I do at mine, and you're more of the metropolitan.

howtobarbequelikebubbaq.blogspot.com

The Smokin' BBQ Pit: April 2011

http://howtobarbequelikebubbaq.blogspot.com/2011_04_01_archive.html

The Smokin' BBQ Pit. How To Barbeque Like Bubba Q. Wednesday, April 27, 2011. Robledo "Los Braceros" and Rib-Eye. So, we started a discussion a few weeks back about Wine and BBQ. Knowing that it was a huge topic of interest and a bunch of us interested parties, sat back and watched the hordes of label mongers from different foodie groups spout prophetic about how the acidity and full, earthy flavors need to cut the fatty meats, or only the crispness of cold Sauvignon Blanc. Or ice cold beer. So, Jon sent...

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patthewineguy.blogspot.com

Pat The Wine Guy

Pat The Wine Guy. Tuesday, October 16, 2012. Knowledge and the enjoyment of fine wine. In my 19 years of experience as a wine consultant the one phrase that is often uttered and that gives me concern is, "I don't know enough about wine to enjoy good wine". I still don't know how much education people assume they need to move up to a better caliber of wine. Personally my thoughts are that no. Knowledge is needed to enjoy the nectar of the grape in all it's splendor. The advantage of better quality wine is...

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