Beer and barbequed ribs are a classic combination, but this month we say out with the old and in with the new!

With so many great local wines in the Hermann area, pairing wine with ribs just makes sense. The goal of pairing wine and food is to create balance. This is either done by complementing (sweet with sweet) or contrasting (salty and sweet). Instead of stressing too much about the type of meat, consider the flavorful rubs, sauces and glazes used on the meat. 

When pairing with mustard based sauces, which are normally strongly spiced, sweetened and vinegary, a bold wine will help balance the acidity of the sauce. An aromatic, slightly sweet Vignoles is equally acidic, which matches the sauce while the fruity aroma and flavor cools and refreshes you throughout the meal. If red wine is what you like, try a semi-dry red (with just a touch of sweetness) and lots of fruity flavor to stand up the the sauce. A sparkling wine can act like a beer as it cleanses and cools your palate but with the sweetness of fruit to match the strong flavors in the sauce. 

Most tomato-based recipes are over the top and quite saucy, so an equally as bold wine will make for a good pair. You want to find a wine that is spicy and full of flavor and a Chambourcin or dry rose' can fill this spot! 

Dry rubs often impart a combination of sugar, salt and spice flavors while allowing the meat's smoky flavors to be the focus. With less competition for flavor, full-bodied Norton can be a great option. The spiciness from oak aging can bring out the smoky meat flavor while the dark berry fruit compliments the sweetness of the rub. Norton's earthy and herbal aromas pair well with the more subtle dry rubs. The Hermann area has many great wines to choose from, and you are sure to find the perfect match for your ribs whatever sauces and rubs you choose!