What wine goes with brisket?
Texas-style brisket is smoke, pepper bark, and rendered beef fat — among the most wine-friendly things ever to leave a smoker. Dark, savory reds with their own smoky inflection are the play.
Syrah / Shiraz
Smoked meat, black pepper, dark fruit
The wine literally tastes like the dish’s seasonings — pepper for pepper, smoke for smoke.
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Zinfandel
Bold, ripe, all-American
Generous fruit for the bark’s caramelized edges.
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Petite sirah
Inky, dense, muscular
For burnt ends and the fattiest point cuts — maximum wine for maximum beef.
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Sommelier's tip
No sauce needed on great brisket — and none needed on these wines either.
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