Wine and Dine

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
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Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of
Contact: Hannah Sentenac