Chew and Sip: Mikey’s Beef Jerky and Wine

This was not the usual “C’mon over and let’s drink wine, ladies” night. Creamy cheeses, fresh fruit, spinach artichoke dip, or homemade chocolate brownies were nowhere to be seen. Instead I served samples of Mikey’s Beef Jerky with several bottles of wine as a taste test of sorts…which wine pairs best with the most iconic snack known to any gun-toting, hiking-in-the-Northwoods, truck driving, manly man on the face of the earth? (Yeah, I know this is a sexist comment, but whatever, it’s true.) And guess what? Move over, guys. The ladies of my ‘hood loved the spicy dried beef and its wine companions. Lest you worry, you’ll still retain your man card if you join them for a gnaw on the jerky and a glass of wine, too.

Entrepreneur Mikey Allen 26, pictured above, is Chief Everything of his company Mikey’s Beef Jerky located in the Chicago area. His zesty handcrafted power snacks are made with all natural beef containing no hormones or antibiotics. The secret recipe (which I tried to trick him into sharing but to no avail) boasts no added preservatives. All ingredients are sourced locally and Mikey works tirelessly day and night to ensure that his product is crafted to meet the highest standards. 17 to 20 pieces of jerky are in each bag which has a shelf life of around three months and costs $8.99. I was fortunate enough to receive samples for tasting and pairing with wine.

My group of seven ladies tried three styles of Mikey’s Beef Jerky. The Grim Beefer was hot and spicy with crushed red pepper, Cajun spice, cayenne pepper, and hot sauce. With exotic herbs and tingly spices, The Great Barrier Beef contained garlic powder, crushed red pepper, black pepper, soy sauce, Worcestershire sauce, and Caribbean jerk sauce. Finally, Mikey’s Original exhibited the classic flavors of beef jerky with ingredients of crushed red pepper, soy sauce, teriyaki sauce, Worcester sauce, liquid smoke, and hot sauce.  Wow! Bring on the wine…and some camouflage gear!

I asked each of my jerky loving, wine swilling guests to share a bottle of their favorite juice from the vine – it didn’t matter which varietal they chose. The idea was to taste a sample of the beef and pair with each of the wines. The trick, however, was to find a combination that not only honored the texture, spice, and smoky taste sensations of the beef but which brought forth the flavors of the wine. This was going to be fun…

My contributions were Mionetto Prosecco DOC Treviso Brut and Gnarly Head Old Vine Zinfandel 2012. I thought the bubbly Prosecco would be a cleanse-the-palate antidote to the bold flavors of the jerky and the Zinfandel a terrific compliment. Friends shared Chateau St. Michelle Gewurtztraminer 2012, Jacob’s Creek Moscato, Pieroth Silvaner Spatlese 2011, Menage a Trois California Red Wine 2009, Castoro Cellars Blind Faith Pinot Noir 2010, and Cockamamie Syrah 2011.

We had our favorites but there were some clear winners. The Prosecco paired with all of the samples thanks to its effervescence and light fruit notes. The sweetness of the Moscato was a delicious pairing with the spice and heat of Mikey’s Original. A rule of thumb is to remember that “heat needs sweet”.  As predicted, the Zinfandel reigned with all of the beef thanks to its deep, rich blend of Zinfandel, Merlot, and Cabernet…and plenty of sultry flavors. Your takeaway?  A refreshing sparkling wine, a sweet varietal such as Moscato (or sweet Riesling), and a rich Zinfandel pair extraordinarily well with beef jerky.

Guys, when you bring a pouch or two of Mikey’s Beef Jerky to the deer stand, tailgate, bro gathering, or heck, to the movies on date night, don’t forget the wine. Trust me, it will be fine…and you’ll get another punch on your man card.

Cheers! ~ Cindy

Note: You may order my new favorite chew, Mikeys Beef Jerky, online or become of a member of the Jerky of the Month Club. Check out Mikeys website for more information!