“When I started, I took all the Malbec and Cabernet Sauvignon off the menu,” says their Head of Wine, Emily Acha Derrington. “This pairing is based on only one barbecue culture, but when you consider other places that enjoy barbecue around the world, you get to play with some cool, niche wines. Sometimes with something heavy, you need something with that acidity and brightness to just cut through.”
