Watching “Somewhere South” might make our viewers hungry for hand pies, porridge and more. In case you are thirsty and hungry, our series sponsor, Biltmore Wines, shared a list of wine pairings to go with the dishes highlighted on the show.
Of course, Vivian had her own thoughts on what Biltmore wines to enjoy with all the varieties of barbecue in the series finale airing on May 1: “I think rosé or sparkling wine go great with barbecue. They are both bright and crispy. The acid really cuts the fat. People would traditionally choose a red wine. But who wants to drink red wine when eating smoked meat outside?”
Vivian recommends either the Biltmore Reserve North Carolina Rose or the Biltmore Estate Chateau Reserve Blanc de Blancs North Carolina.
Here’s what Biltmore winemaker Sharon Fenchak recommend for pairing with all the other dishes highlighted on “Somewhere South” episodes:
Episode: Hand Pies
With pepperoni rolls, try a Biltmore Estate Red Blend.
With fried fruit pies, choose Biltmore Century Sweet White Wine.
With empanadas, try a Biltmore Estate Limited Release Malbec.
To go with grits, rice middlins, congee or mamaliga, try a Biltmore Estate Limited Release Semillon.
We almost stumped the Biltmore wine experts with this episode’s Sri Lankan and Indian pickles, sauerkraut, kimchi, chowchow and catfish escabeche. While they acknowledged that this was a challenging pairing, they landed on the sweetness of a Biltmore Estate Riesling to balance the acidic pucker of pickles.
A Lumbee-style collard sandwich or stewed collards pair well with Biltmore Estate Chardonnay.
To go with saag paneer, try Biltmore Estate Zinfandel Blanc de Noir.
For all the barbecue featured in the episode, Vivian recommends either the Biltmore Reserve North Carolina Rosé or the Biltmore Estate Chateau Reserve Blanc de Blancs North Carolina.
The experts at Biltmore Wines understand some folks may like more options. So they gave these suggestions for the barbecue traditions highlighted in the episode: