Hickory Wood: This wood says, "Hey I`m grilling with flavor over here!" And it means it. Stronger than oak flavor so just as above, be careful, too much and your food will get a bit bitter. (Try our Vine and Hickory packet)
Wine pairing: Cast all reservations aside! This wood goes “grape” with everything in a bottle (beverage-wise that is) Beer and wine galore!
Food pairing: All types of steak, chicken, dry rubbed pork ribs are a must as are mushrooms. Hickory is perfect for smoking mushrooms of all kinds.
Rosemary Wood: OK, so it can be a tree if you train it to be one. Rosemary is one of nature’s best flavor profiles and can be used as a very heavy accent or just to add a subtle touch of flavor. (Try our Vine and Rosemary packet).
Wine pairing: Move away from the Chardonnay and bring on the Zinfandels, Cabernets, full-bodied Reds and Ports.
Food pairing: Rosemary loves Pork! All kinds of pork. Also, lamb rubbed with garlic, black pepper and kosher salt, Oh Man! And Portobello mushrooms? You have just met your match made in Heaven. Great with all types of steak, chicken and vegetables.
You can see more about Jac's wood smoking product on his website here. If talking of meat has given you the urge to seek out some Aregnitian food, then take a look at this article here and this one, for wines from Cahors that will go with them!