I have arrived!!

[benchmstr]

I have been reading the forum for a while and rather enjoy it. I am a long time home brewer of beer and decided to start wine a couple of months back.

I also do around 40 BBQ cook-offs a year on various circuits while still maintaining an actual job..

the bench

 

[dralarms]

Welcome to wine making talk

 

[Julie]

Welcome to WineMakingTalk!

 

[Johny99]

Welcome, we look forward to BBQ and wine pairing suggestions

 

[sour_grapes]

That's a lotta cook-offs! How do you find the time?

Welcome to WMT!

 

[NorCal]

Welcome. I could see a Petite Sirah port reduction sauce in your future.

 

[benchmstr]

Welcome. I could see a Petite Sirah port reduction sauce in your future.

Sadly, it's not what taste the best..it's what the judges expect...so experiments are often off the table

The bench

 

[BlueStimulator]

You may have to give us some tips on what you like as parings. Still a noobie and everybody here has been a lot of help for me. Welcome

 

[benchmstr]

You may have to give us some tips on what you like as parings. Still a noobie and everybody here has been a lot of help for me. Welcome

don't know if I can be much help! after all the bbq I cook and how much time I spend with it, I rarely eat it...couldn't tell you what my competition ribs or chicken even taste like. I don't even taste new recipes because I don't want a bias

I normally just drink imperial stout(speedway is preferred) and eat pieces of the brisket while I slice it for the box

afterwards I usually have Mexican food because its the most non-bbq thing I can get lol

the bench