B.Y.O.B.- Bring Your Own Boldness

The backyard gathering of neighbors and family is oft referred to 

as a bbq. The bbq is an American tradition with a broad range of influences from the many regions across the country. Most all invitations to a bbq come penned with B.Y.O.B. The first part of this acronym is known  as Bring-Your-Own, it is the last B that has many a meaning.  To some it's Beer and to others it's Bottle. This bbq season make the B - Bold. Don't do what most do. When most think of  barbecue they think bourbon or beer. There certainly is a great match to be found with both of these beverages, but wine opens up a broad range of bold choices with which to enhance your barbecue delights. Be bold and different this bbq season.  Make the bold choice and bring wine to your next bbq. 

                 Options for pairing wine and barbecue are as bountiful as the variety you will find in the rubs and sauce from one bbq to the next. Some are smokier than others, whilst others have a certain spicy kick or sweetness depending on what flavor characteristics abound from one person to another. Wine lends itself to being a wonderful match with barbecue as there are many varietals making it the bold addition to any backyard gathering. 

Here is a brief list of some great value wines ($20 and less) to breakout at your next bbq.

Robert Mondavi Fume Blanc 2014 – a 90pt Napa white that is crisp andbright with hints of green papaya and a tinge of citrus that will pair well withthe spicy ‘cue and the smokiest of meats.

Domaine Wachau Grüner Veltliner 2014 – an 89ptAustrian white with a fresh pome fruit forwardness and a crisp finish lendingitself a perfect foil for a spicy rub or tangy smoky fruit based sauce

Yalumba Sangiovese Rosé 2015 an 89pt Australian rose with a bright pop of summer melonfruit with just the right hint of spice on the finish makes this a perfectpairing for any smoky meats

Try a slight chill on these red wines for a hot summer day. You may not ever drink without chilling again.

Turley Zinfandel  Juvenile 2014- a 90pt Californian red laced with raspberry and licorice lushness a hintof chocolate and a balance of soft tannins that enhance a smoky meat and balancea heat forward spicy rub.  

Rafael Cambra Garnacha 2012- a 90pt from Valencia in Spaincomes this juicy acidic red with bright stone fruit and a hint of tangerine onthe finish pairs well with most of your bolder barbecue favorites as well ashold its own against a smoky sweeter rich sauce.


                       
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BREWS for the BBQ

               

The official beginning of summer brings about the age old American past time of the BBQ. Whether it’s a family gathering or the myriad collection of friends that are sure to follow ‘til the days draw cool and the leaves turn color, the BBQ is as American as baseball and apple pie. Now you will have many a debate as to whether its pig or cow, spicy or sweet, rub or sauce, all based mostly upon where you and your guests were raised. The one conversation that is more complicated than many think is what beer you are going to have on the ice for all to enjoy before, during and after the smoke clears. Without a doubt there is a wide array to choose from and a big selection needed for all to enjoy the day. 

Here is a Six Pack List of local North and South Carolina brews that are sure to balance the bold, pique with the liveliest of flavors and liven up the lifeless.

Westbrook White Thai- this Belgian-style witbier from the South Carolina coast is perfect alone and holds up to the spiciest of ‘cue with its perfect balance of ginger and just the right hint of lemon grass    http://www.westbrookbrewing.com

NODA Coco Loco Porter- Easy drinking brew that is a delicious rich velvety porter with chocolate malts that has just a touch of sweet coconut balancing out the bitters. http://www.nodabrewing.com

   

Holy City Wash Out Wheat- not your typical orange peel coriander over hype. A clean crisp taste with a hint of banana, yes and that’s a good thing. This will be the perfect beer to have all afternoon.   http://www.holycitybrewing.com

Palmetto Maize to Black- a unique take on a schwarzbier. Malty dark beer with just the right hints of sweet corn with a touch of cayenne and a tinge of lime making this a perfect pairing for the smokiest of your brisket or butt.  http://www.palmettobrewery.com

Revelry Gullah Cream-  classic cream ale with a hint of stone ground grits and citrus splash with a easy drinkability and clean finish   https://www.revelrybrewingco.com

Sycamore Salty Coconut Red Ale- what is not to like, toasty coconut with hints of caramel and chocolate with nice body and a full mouth finish. Wonderous with any ‘cue   http://www.sycamorebrew.com


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WHY THIS?

    I often wonder am I the only person who finds myself after reading articles or reviews written by food/restaurantcritics pondering as to what qualifications do they have to base such opinions upon. When I Googled adefinition of “Food Critic” there seemed to be 3 standout qualifications…

·       a writer who specializes in the areas of food and drink

·      must have knowledge appropriate to the industry

·      be able to discuss food, presentation and service experience in an engaging and informative manner

      I read these over and over again and after much deep thought I was asking and answering my own questions…

Do I feel that these are the qualities I would want and expect?
  YES these seem like logical expectations. 
Do I feel that most food critics/writers exude these qualities? 
NO and WHY DON’T THEY? 

 Too many times there is no real experience shared of industry knowledge, service experience or even basic principles of culinary terms and understanding. To those who read these columns/blogs I feel there is an expectation of qualifications, because if we wanted uneducated, biased views full of rants and nonsense we would just read Yelp.  Yet we have a world filled with critics/bloggers, which as best I can see has way to many “writers” who have an unusual fascination with “self importance”. 

Now I may be coming across a bit jaded… I’m not.  I just think that we all deserve more knowledge and positivity in our life. And moreover a gentrification of thought with regard to Nosh (food) and Swig (a drink) Graffiti (expression within a public view). Hence why I have launched Nosh and Swig Graffiti. A voice utilizing years of inquiry, experience and appropriate knowledge of the industry with an outlet for writing, posting and informing on various social media outlets, not just rants looking to go out and slam someone or thing.

This blog will host a randomness of informative thoughts, events and reviews of people, places and things all relating to the enjoyment of food and drink.

NOSH and SWIG GRAFFITI INSTAGRAM