When most wine lovers think of Burgundy’s Côte de Nuits, they imagine Pinot Noir served with roast duck, beef bourguignon, or game. Yet some of Burgundy’s most characterful wines are remarkably versatile at the table.
One of those hidden treasures is Fixin (pronounced Fee-san). Sitting at the northern gateway to the Côte de Nuits, Fixin has long lived in the shadow of Gevrey-Chambertin, but those who know the appellation appreciate its muscular structure, earthy complexity, and remarkable food friendliness.
Surprisingly, those very characteristics make Fixin one of the finest Burgundy wines to enjoy with authentic Memphis-style smoked pork ribs. It is still summer, after all!
Why Fixin Is Made for Smoke
Fixin produces Pinot Noir with vibrant acidity, firm but refined tannins, and generous aromas of black cherry, wild raspberry, woodland herbs, and forest floor (sous-bois). With bottle age, subtle notes of mushroom, leather, and spice emerge, creating a wine that is both elegant and deeply savory.
Those flavours naturally complement meat cooked slowly over hardwood.
Oak, hickory, and pecan smoke develop aromatic compounds that echo the earthy notes already present in mature Pinot Noir. Meanwhile, the wine’s bright acidity slices effortlessly through the richness of slow-smoked pork, cleansing the palate and preparing you for another bite.
Rather than overpowering one another, the wine and the barbecue become greater together.
Avoid Sweet Barbecue Sauces
The biggest mistake when pairing Burgundy with barbecue is excessive sweetness.
Traditional Kansas City-style sauces often contain generous amounts of molasses, brown sugar, and corn syrup. While delicious on their own, these ingredients suppress the fruit in dry Pinot Noir, making the wine appear more tannic, more acidic, and less expressive.
Memphis-style barbecue offers a far better solution.
A savory dry rub, restrained use of sugar, gentle smoke, and only a light finishing glaze allow the character of both the meat and the wine to remain beautifully balanced.
Memphis-Style Smoked Baby Back Ribs
Begin with quality baby back ribs and remove the membrane from the bone side to ensure tenderness.
Season generously with a dry rub made from:
- Dark brown sugar
- Ancho chile powder
- Fine sea salt
- Freshly ground black pepper
The modest amount of brown sugar caramelizes during the long smoking process, adding depth without creating excessive sweetness.
Smoke the ribs over oak, hickory, or pecan wood at 225–250°F for approximately three hours until a beautiful mahogany bark develops.
Finish with a light glaze made from:
- A quality low-sugar barbecue sauce
- A small amount of molasses
- Finely chopped chipotle peppers in adobo
Wrap the ribs in foil and continue cooking for another 90 minutes until perfectly tender.
The result is barbecue that emphasizes smoke, spice, and savoury richness rather than sweetness—exactly what Burgundy loves.
The Perfect Wine: Domaine Joliet Fixin Premier Cru Clos de la Perrière
If there is one bottle that elevates this pairing from excellent to unforgettable, it is Domaine Joliet Fixin Premier Cru Clos de la Perrière.
Produced from one of Burgundy’s historic monopoles, Clos de la Perrière perfectly captures the character of Fixin. Bright red and black fruit sits alongside mineral freshness, subtle spice, earthy complexity, and finely woven tannins.
With smoked ribs, every component falls into place.
The wine’s acidity refreshes the palate after each bite.
Its earthy notes echo the smoke from the barbecue.
Its tannins bind beautifully with the richness of the pork.
Its vibrant fruit complements the gentle caramelization created during the long cook.
Quite simply, Domaine Joliet’s Clos de la Perrière is a great Burgundy recommendation for Memphis-style smoked ribs.
French Side Dishes That Complete the Meal
Give this American barbecue a Burgundian accent with classic French accompaniments.
Gratin Dauphinois brings creamy richness without overwhelming the wine.
Haricots Verts with Shallots provide freshness and gentle sweetness.
Celeriac Rémoulade adds crisp acidity that mirrors the freshness of the Pinot Noir.
Roasted Wild Mushrooms with Thyme reinforce the earthy, woodland character that makes Fixin so distinctive.
Finish with a lightly dressed green salad using Dijon mustard vinaigrette to cleanse the palate before reaching for another glass.
Discover Another Side of Burgundy
One of Burgundy’s greatest pleasures is discovering wines that surprise us.
Fixin has always possessed a quiet confidence. It may lack the international fame of some neighbouring appellations, yet its structure, authenticity, and food-friendly personality make it one of the Côte de Nuits’ best-kept secrets. For more on Fixin, read our blog here
The next time your smoker is working slowly in the garden, reach past the beer cooler and open a bottle of Domaine Joliet Fixin Premier Cru Clos de la Perrière.
You may discover one of Burgundy’s most unexpected—and most delicious—food pairings.
Continue Exploring Burgundy
Browse our collection of Fixin wines https://www.