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benchmstr

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I have been reading the forum for a while and rather enjoy it. I am a long time home brewer of beer and decided to start wine a couple of months back.

I also do around 40 BBQ cook-offs a year on various circuits while still maintaining an actual job..

the bench
 

dralarms

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Welcome to wine making talk
 

Julie

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Welcome to WineMakingTalk!
 

Johny99

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Welcome, we look forward to BBQ and wine pairing suggestions :b
 

sour_grapes

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That's a lotta cook-offs! How do you find the time?

Welcome to WMT!
 

benchmstr

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Welcome. I could see a Petite Sirah port reduction sauce in your future.
Sadly, it's not what taste the best..it's what the judges expect...so experiments are often off the table

The bench
 

BlueStimulator

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You may have to give us some tips on what you like as parings. Still a noobie and everybody here has been a lot of help for me. Welcome
 

benchmstr

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You may have to give us some tips on what you like as parings. Still a noobie and everybody here has been a lot of help for me. Welcome
don't know if I can be much help! after all the bbq I cook and how much time I spend with it, I rarely eat it...couldn't tell you what my competition ribs or chicken even taste like. I don't even taste new recipes because I don't want a bias

I normally just drink imperial stout(speedway is preferred) and eat pieces of the brisket while I slice it for the box

afterwards I usually have Mexican food because its the most non-bbq thing I can get lol

the bench
 

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