Whether it be chicken, ribs, sausage or pork, a cozy meal with a dash of smoke is the best way to warm up during those chilly winter nights. So appropriately, for the third piece in our four-part holiday pairing series, we provide you with a guide for creating the perfect pairing for that smoky slab o’ sustenance. Add in one of the following beverages suggested by the top bar managers, bar, wine and culinary directors around the Northwest and you’ve got a sure “fire” winner.
Lindsay Baker || Bar Manager || Imperial and Portland Penny Diner || Portland
Baker believes you can’t go wrong with a German-style Dunkel from Heater Allen Brewing alongside your smoky meal. The McMinnville, Oregon-based brewery produces an expansive array of handcrafted lager beer, but Baker vouches for the Dunkel. For her, the beer is “super malty on the palate and on the nose, and elevates the smokiness” of the meal with its complex malt blend of Munich malt and Amber and Caramel malt, plus a slight amount of Carafa, a German black malt.
Ryan Minch || Bar Manager/Bier Curator || Rhein Haus || Seattle
Offering up another beer option, Minch suggests Seattle’s Holy Mountain Black Beer for its lower alcohol content and “full and roasted flavors (that) will complement but not overpower” your smoked meat of choice. Alternately, since we won’t let you attack this pairing without a good bourbon or whiskey on hand, if you can track down a bottle of Oola Distillery’s Quilceda Creek Bourbon, Minch recommends drinking the Seattle distillery’s sipper straight or using it in an Old Fashioned. “It’s really limited edition, and distinctively mature tasting for a Washington bourbon,” Minch says.
JP Peterson || Bar Manager || Little Bird Bistro || Portland
Featured in our inaugural holiday pairing piece, Peterson recommends choosing a spirit that offers dual functionality, like Hood River, Oregon’s Pendleton Whisky Pendleton 1910. According to Peterson, the 12-year oak-barrel aged Canadian Rye Whisky offers “a nice bit of spice but is round enough that it goes well with the meat.” Notes of tobacco and charred oak make way for a smooth maple finish that is soft enough to sip on alongside your meal or braise onto it via culinary artwork.
Lisa Mygrant || Owner/Culinary Director || Raven & Rose || Portland
Coming from the wine side of the spectrum, Mygrant and bar director, David Shenaut, have two Oregon bottle selections: Analemma Atavus Vineyard Blanc de Noir, a dry, bright sparkling Pinor Noir for its ability to cut through the smoke and fat; or Trathen Hall Momtazi Vineyard Pinot Noir, a balanced, medium-bodied red with fresh fruit and subtle smoke to complement the flavors in the meat.
Diana Claxton || Wine Director || Boulevard Kitchen & Oyster Bar || Vancouver, BC
Also a fan of reds, Claxton stands behind Camaraderie Cellars “quintessential Pacific Northwest wine,” Cabernet Franc, produced in Port Angeles, Washington. Claxton, who had the privilege to witness Camaraderie’s winemaking process alongside winemaker Don Corson, says the Cab Franc is “well-balanced with lean acid, firm oak and ripe red fruit that both pairs well with smoked and cured meats, while being pleasing to most palates.”
