Oh, the magnificent barbecue a symbol of summer, frivolity, conversation and great food.
Not only does cooking on a grill create a bevy of delicious treats, there is also the time-honored tradition of standing around the grill and solving global problems. But that's not all, lest we forget the great tales that stem from a grill.
Legend has it that a curious Berkeley-based female chef once delayed the squab entrée at a 100 person dinner party until a sous-chef made a makeshift grill. The source detailed to me that he then squatted on the ground, over a grate sitting on coals in a driveway and gently charred the outside of each fowl; adding that special touch the curious chef is famous for!
With all these possibilities, purposes, and distinctions, it's no wonder that nearly every wine can wiggle its way into a barbecued meal.
However there are a few tried and true standouts to fall back on. Rather than pick one wine this week, here's a list to think about next time you head to the grill:
Shellfish: Light, crisp, dry, high-acid wines: Champagne, Prosecco, Cava, Muscadet, Albarino, Gavi, Pinot Grigio, Gruner Veltliner, Rosé
Grilled Fish: Medium bodied white wines that still retain acidity: White Burgundy, Chardonnay, Albarino, Viognier, Muscat, Gewurztraminer, Rosé light-bodied red wines: Pinot Noir, Cabernet Franc
Burgers: Something with more heft to it that can stand up to all the varying flavors in the burger: Zinfandel, Sangiovese, Merlot, Cotes du Rhone, Cabernet Franc, Rosé
Steaks: Something rich, complex & delicious: Merlot, Syrah, Cabernet Sauvignon, Cahors (Bordeaux), Nebbiolo, Aglianico
Something with Barbecue sauce: deserves a Zinfandel, this is a heavenly match!
Grilled fruit: Muscat de Beaumes de Venise, or a late harvest muscat
What are your favorite grill combinations?