General Question

srmorgan's avatar

Which wine would you serve with franks & beans?

Asked by srmorgan (6740points) February 22nd, 2010

Strictly speculating ahead for next summer’s barbecue

Observing members: 0 Composing members: 0

26 Answers

janbb's avatar

Tiger Rose or less facetiously, perhaps a sparkling white like Asti Spumante..

jeffgoldblumsprivatefacilities's avatar

With franks & beans at a barbecue? I’d go with beer, not wine.

Jennifries's avatar

Two Buck Chuck, my friend. Also known as Charles Shaw, from Trader Joe’s. It seems fitting.

njnyjobs's avatar

Knowing your guests’ preference for adult beverages can help narrow down your selection. I’m not the one who will go out of my way to search for a vintage or an exotic bottle with the notion of impressing the guests.

I usually have the traditional mix of domestic and imported beers, chardonay, merlot and white zinfandel (in boxes)

MrsDufresne's avatar

@Jennifries Yepper, my thought exactly

lucillelucillelucille's avatar

The one that sounds like,“Oh,Man!Franks and Beans againnnnnn!??” or any from the Boonesfarm line of fine drain cleaners ;))

Lightlyseared's avatar

A Zinfandel from California.

AstroChuck's avatar

I’d go with a little Boone’s Farm Strawberry Hill.

filmfann's avatar

Beer, and not an expensive one. Miller, Bud, or something similar.
Potato Salad (add a little mustard to it).
Chicken wings, Fruit salad, Watermelon.
Keep it simple.

simpleD's avatar

Something smokey or spicy like a Shiraz, or maybe fruity like a Beaujolais. Any cheap Spanish red would also be perfect.

jaytkay's avatar

Another vote for Zinfandel plus what @simpleD said.

breedmitch's avatar

Well now, since the dish is a take on the traditional cassoulet from the Languedoc region of France, my first instinct would be to serve a Grenache driven Languedoc-Roussillon wine. Something young and mostly Grenache and Syrah.
But I’m guessing your franks and beans resembles cassoulet about as much as a tater tot resembles pommes paille. That’s not a bad thing. If you add lots of BBQ sauce or if your dish has a lot of tangyness, I’d suggest a light (inexpensive) Pinot Noir.

judochop's avatar

Mad Dog 20/20 or Boones Farm…Both would go fab with some frank and beans.

wilma's avatar

I was going to say Boons Farm, but then I thought of my grandma’s home made dandelion wine. That might work.

Adagio's avatar

I’m with the others who suggest serving beer, but hey it’s your barbecue :)

AstroChuck's avatar

“Franks and beans. Franks and beans.”

“Have you seen my baseball?”

Silhouette's avatar

Are they all beef franks? Yes, nice red wine.

susanc's avatar

What a genteel question!

MissAnthrope's avatar

A box wine seems fitting to me..

La_chica_gomela's avatar

This is quite the conundrum, a hot outdoor barbeque says white wine or sangria to me, but franks and beans want a real red.

Breedmitch’s suggestion of Pinot Noir sounds appealing to me as well, but if it was my barbeque and the only food I was serving was franks and beans, I would definitely go with Shiner Bock, not wine.

YARNLADY's avatar

Look for an inexpensive Chilean wine. They are delicious.

breedmitch's avatar

mmm. Shiner Bock

Cruiser's avatar

I would opt for wine coolers until the ribs, chicken and brisket is done then break out the good stuff like ice cold wheat beer and margaritas!

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