BACKYARD BBQ
Wine at a barbecue seems a little
out of place, kind of like the guest who shows up in high heeled boots when
everyone around the pool is in flip flops. When we think of meats charring on
the grill, our immediate thought is to quench our thirst with a PBR from the cooler.
Sometimes, we might be handed a disposable cup filled with a friend's latest
sangria experiment, or their overly strong whiskey lemonade.
If there is wine sipping happening,
typically that bottle will be rosé. There is perhaps no wine more iconic in the
summer than this. At the first hot day, along with the excitement of slipping
into sundresses or shorts, comes the purchase of rosé. As soon as the nights get
cold again, it gets put aside for warmer, heftier wines. We'd like to point out
that while rosé will be welcome at any outdoor party, at least if you’re with
the right people, there are plenty of other bottles, white and red, that you
can open as the steak grills.
THE BEST
WINES FOR GRILLED VEGetables
Easy drinking Grüner Veltliner,
Austria's star grape, has grassy and apple notes. All those green overtones
make it a good fit for any skewers stacked with vegetables, or a blackened
ratatouille salad.
You may not immediately think of
pairing eggplant or grilled zucchini with Chardonnay, and that’s a good thing. After all, many
of them are heavy handed with the oak. But, many are surprising, with flavors
of lime, cantaloupe, and pineapple. Extend the farmer's market theme by looking
for a Chardonnay that retains fresh fruit flavors by fermentation in stainless
steel.
FOR GRILLED
SEAFOOD
Matching a seafood dish with white
wine has long been tradition. For a piece of grilled fish, with nothing but a
few squirts of lemon and a light brushing of olive oil, look for something
complementary that accents flavor instead of masking it.
If you're grilling salmon or other
softer flavored fish, think of Pinot Gris. Unlike Pinot Grigio, the
ones from Oregon tend to have more body thanks to a good blend of citrus and
mineral flavors.
FOR GRILLED
CHICKEN
Often chicken is considered a poor
substitute for the other smoky meats favored on the grill, but chicken can be very
good when seared over coals. While an everyday roast chicken goes well with Cabernet
Franc or Pinot Noir, some time on the grill provides contrast to easy drinking whites. Verdelho from
Portugal, with peach and pear flavors, will do the trick. Typically this wine
is used as a base for the country's impressive fortified wines. Verdelho is now
a well-balanced white. Another Portuguese alternative is Vinho Verde.
A Greek Moschofilero is
another good pairing. Moschofilero is from Greece's Peloponnese, and is fruity
and floral. Pleasant acidity makes it a good match all dinner long.
FOR
SAUSAGES
At first, a bold red seems like a good
choice with grilled sausage. But Riesling, especially a dry Alsatian, provides
acidity that matches well with the links. Just think of all the sauerkraut and
choucroute the Alsatians eat with their Riesling day after day. Red is not wrong,
of course. Just consider one that’s soft, and doesn’t have overpowering
tannins.
FOR BEEFY
BURGERS
No two burgers are made alike. Of
course there is the basic version of the beef patty that's going to get put
into a bun and topped with cheese, tomatoes, and maybe raw onions and pickles.
But some may have blue cheese or the sweet mango chutney they bought at the
Indian grocery. These things set the idea for what should be in your glass.
In general, though, burgers make a
fine pairing with Cru Beaujolais. Cru Beaujolais is a made from Gamay
from France's south-of-Burgundy region of the same name. It’s both earthy and fruity,
exactly what you want to wash down a charcoal grilled burger. Cru Beaujolais is
traditionally served slightly chilled, making it an even more appealing summer
sip.
AND OTHER
BURGERS
Because not all diners are carnivores,
you may be grilling up a turkey or veggie burger. The former does not demand a red,
nor is a white the only option. This is when rosé is the right
choice. If it's a veggie burger, tangy Sauvignon Blanc will brighten the
flavors of the beans and mushrooms.
FOR STEAK
It's a familiar saying because it's
true: steak and red wine make the best pairing. It doesn’t mean, however, that
the red has to be a powerful Cabernet Sauvignon. But, buying a good bottle is
often a pricey investment. Remember, you're at a cookout eating off paper
plates, not a white tablecloth steakhouse. This is a good opportunity, then, to
try some more offbeat varietals. Chilean Carménère is a suitable, and
much more affordable, alternative with a grilled steak. Or, try a bottle
of Tempranillo. The combination of earth and spice adds to each bite
of that juicy meat.
IF YOU HAD
TO PICK JUST ONE. . .
Yes, rosé should be in your wine
fridge at all times. But so should Lambrusco. This lightly
sparkling (frizzante) red from
Italy's Emilia-Romagna region has lots of fruit and acidity and goes well with
almost everything from summer squash to German brats. Prosecco often
overshadows Lambrusco, but the Lambrusco's versatility makes it a season regular
whether you're just waiting for the steaks or you want to linger on the porch
all night.
DON'T FORGET TO CHECK THE BLOGSPOT OFTEN FOR TIPS AND EVENTS!
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