As a wine novice (hopefully beginning a very long journey thru the grapes) and after reading the Pairing with Pork thread.............I am a fanatic BBQ/smoker: Chicken, Pork, Ribs & Brisket, all smoked primarily with sweet woods (cherry/apple), occasionally hickory/mesquite. Tend toward a Carolina-style vinegar-based sauce & sweet/savory rubs.
Would like to begin to move away from traditional beer/bourbon drinks, looking for suggestions.
As always, thanks for the constructive ideas.
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