February 12, 2019
June 30, 2019
July 21-22, 2019
Shrimp on the barbie is the same to Australians as beef brisket and ribs are to my new mates in the US. American Barbeque has captured my heart. I will proudly acknowledge I am not yet a pit master (in fact very far from it) but I’m absorbing as many tips and tricks as I can gather on my quest to understand southern barbeque. I’ve quickly discovered there’s nothing on this earth more tantalizing than a mouth watering, tangy, sweet and spicy, slow smoked beef or pork directly from the smoker. The reason I’m so endeared is because it’s just not celebrated where I’m from in Australia and Oh my word (!)… I wish it was. The wicked cuts of fat-marbled meat used are not something I would always advocate as a nutritionist but make for one mesmerizing meal in moderation. Traditionally, barbeque is served with no frills. But if you’re seeking a little sophistication to spice up your winter feast, set out to find one of my favorite red varietals, Syrah. By itself or a wonderfully blended Rhône Valley GSM or Châteauneuf-du-Pape can provide a contrasting delicate, aromatic, perfumed and peppery drop to allow the character of your smoked barbeque to remain the rockstar.
The USA Wine Ratings competition was introduced by Beverage Trade Network which organizes wine events worldwide. The competition aims to recognize, reward and promote wine brands that are created to identify with and target a specific wine drinker. The competition works on three major criteria; quality, packaging and value for money. For any brand to earn its space on a retailer’s shelf or a restaurant’s wine list, they must be marketable and consumer driven and not just produced in the general hope it can find enough people willing to sell and buy it. This approach of USA Wine Ratings makes the competition different from other wine competitions.
Enter your wines into 2019 USA Wine Ratings before 12 February 2019 to avail Super Early Bird Pricing. Enter Here.