Fire + Wine

January 20, 2020
In this thoughtful cookbook, IACP Award–winning food and wine bloggers Cressler and Martin make a strong argument that wine rightfully deserves a spot at the BBQ table. Stating that wine’s versatility makes it an ideal complement to grilled or smoked food, Cressler and Martin argue that their smoked whole chicken can be accompanied by a full-bodied Chardonnay; the smokehouse burgers presented here would work well with a California zinfandel; and a pinot noir or Rhone blend would go with grilled lamb steaks with salsa verde. Sparkling wines prove to be one of the most adaptable of all and are paired with, among other dishes, smoked bone marrow, crab cakes, and grilled asparagus with spicy pickled peppers. As for the wines themselves, the authors are occasionally label- or region-specific in their recommendations, but usually offer varietal-based suggestions that are easily sourced. Even those who choose to pass on the wine will find a lot to like: smoked salmon crostini with capers; wine-braised smoked beef short ribs; and smoked poblano mac and cheese. Cressler and Martin’s recipes will be enjoyed by home cooks and grill enthusiasts of all skill levels and tastes.

April 1, 2020

The authors (Vindulge.com) generated buzz after they combined Cressler's sommelier experience with Martin's competitive BBQ skills to cater events. In their first book, they cover smoking and grilling a variety of foods outdoors and suggest appropriate wine pairings. The book begins with an overview of outdoor cookers, fuels, and techniques followed by a chapter on wine components and the elements of pairing. After giving recipes for rubs, sauces, and glazes that store well, the authors devote chapters to starters, poultry, beef, pork, lamb, seafood, vegetarian dishes, and sides. Standards such as tri tip steak are here, along with smoky surprises (pickled onions, chicken stock, and white bean dip). The recommendations forgo specific wine producers and vintages. Instead, comments on regions, varietals, styles of wine, and helpful charts encourage reader exploration. This book does not include extensive winter cooking tips as does Steven Raichlen's Project Fire (which covers similar culinary ground but lacks wine information). VERDICT While recommended especially for those who enjoy both wine and outdoor cooking, all outdoor cooks will find tasty recipes here.--Bonnie Poquette, Milwaukee

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