At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


What to Drink with your Smoke and Char

Rebecca Flint Marx | February 25, 2014 | Story Restaurants

If you want wine: “Smoked fish like salmon or trout absolutely loves a brut rosé—something dry with gentle yeasty notes, like Scharffenberger. For a rib eye, you can’t go wrong with a cabernet. Producers like Obsidian Ridge in Lake County are making fantastic cabs right now at a fraction of the price of Napa.”

If you want beer: “Amber beers are a natural pairing with roasted, caramelized, and grilled flavors. Fat Tire is such a well-balanced, workhorse beer.”

If you want the hard stuff: “To really wow your guests, mix them a boulevardier cocktail—the warm caramel notes from the bourbon, balanced by the acidic sweetness of the orange, make a perfect counterpoint to the smokiness of the dish. It’s like the rib eye of cocktails.”

Read more:
Porno for Food Pyros
Five Ways to Cook With an Inferno
Equipment: The It Grill
Three Steps to Becoming a Fire Tamer
Know Your Wood
Environmental Report: Spare the Air—or the Dinner

Originally published in the March issue of San Francisco

Have feedback? Email us at
Email Rebecca Flint Marx at
Follow us on Twitter @sanfranmag
Follow Rebecca Flint Marx @EdibleComplex


Photography by: