Cooking with smoke or slow cooking has been a part of the American culinary culture. Smoke adds weight to the flavor of food. Therefore, the wine needs to have as much weight in flavor. Big ripe berried reds, reds with hints of smoke from the toasted oak barrels, and Oaky wines are good matches.
Examples include: Cabernet Sauvignon, Cabernet Franc, Zinfandel, Shiraz, and Merlot.
Remember that it is the strongest flavor on the plate to which the wine is paired. Strong sauces, chutneys, or salsas used with smoked meats can sometimes be more flavorful than the meat.
Check out our Messina Hof Food & Wine Pairing section to view other wines that best pairs with foods that are cooked with smoke.