Audio By Carbonatix
Keep Miami New Times Free
We’re aiming to raise $7,500 by April 26. Your support ensures New Times can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print.
Barbecue’s typical beverage pairing is usually a cold brew. But you don’t have to eschew the ’cue just because you’re seeking a more refined beverage. Wine gets along fine with the Southern delicacy. Just ask the organizers of Burgundy and Barbecue, a pairing event by Cascade at the iconic Biltmore Hotel (1200 Anastasia Ave., Coral Gables).
Cascade’s sommelier has selected six vinos from the Burgundy region: three reds and three whites. They’ll serve Chardonnay from two villages — Macon and Chablis — and a sparkling Crémant de Bourgogne. Red-wine lovers will get to swig two Pinot Noirs from Bourgogne and a classic Beaujolais.
All grapes will be paired with custom barbecued creations by chef David Hackett. So throw those beer-and-barbecue stereotypes to the wind and try something different. You can never go wrong when wine is involved.
Fri., March 29, 7 p.m., 2013
