Pairing Blends with Wines

Just as with pairing food with Wined Up in Smoke blends, it's important to factor in your personal preferences. However, we do have some general recommendations that could help steer you toward an optimal pairing.

In general:

• Foods prepared with Applewood, Cherrywood and Cedar blends pair best with lighter wines -- whites, blushes, and light reds. This pairing ensures the wine doesn't overpower the light,  subtle flavors that Applewood, Cherrywood and Cedar blends give foods cooked with them.
  
  
• Foods prepared with Oak, Hickory, and Italian Meatball blends can handle more full-bodied wines due to their stronger, more robust flavor. When preparing foods using these blends, you can generally pair across the spectrum.  We tend to go for full-bodied reds  for these pairings, especially with the Hickory and Oak blends.