There is nothing like a Barbecued Texas Beef Brisket to spice up your outdoor parties and lull you into a beef-induced state of euphoria. The question for me is always what to pair with it. You need a wine with rich, concentrated fruit to battle the barbecue sauce but one that has enough acidity and structure to hold up to the slow cooked beef. You need a Zinfandel.
Not just any Zinfandel will do; you don’t want a fruit bomb without any structure. This recipe would go great against a number of the bottles we’ve already touched on, but on this night, it was the 2010 Turley Zinfandel Duarte Vineyard that really set this pairing ablaze.
2010 Turley Zinfandel Duarte Vineyard – The nose was intense yet elegant, showing blackberry and raspberry fruits, sweet spices, hints of charred wood and a whiff of vanilla. On the palate, I found intense, concentrated fruit kept in check by a core of streamlined acidity. Red and black fruits seemed to saturate the entire palate with hints of herbs, pepper and pure cocoa. On its own, the finish was slightly drying with palate-coating red fruits but it was perfect with a bite of beef brisket. 92 points