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Wine Facts | Updated June 29, 2005
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By Amy Christine Lee
It's summertime and prime time for a backyard, balcony, rooftop, parking lot - you name the place - it's BBQ time! The best thing about BB-ing is that it is SIMPLE and nobody looks twice at the use of disposable plates and glasses. All you need is some fresh meat and raw vegetables, a good marinade, and tongs with long handles. Oh! -- and a great bottle of wine.
When it comes to pairing wine with BBQ dishes, there are just a few basic rules to keep in mind. First of all, grilling adds smoky and earthy flavors to the foods that you are preparing. Thus, a chicken dish that might ordinarily work well with a light un-oaked Chardonnay, might pair better with a bigger, oaky, buttery Chardonnay or equally as well with a Pinot Noir. The oak in the Chardonnay and the earthiness in the Pinot Noir both compliment the flavors that come forth with grilling.
When grilling red meat, it would be wise to select a heartier red wine. A big California Cabernet or a Meritage (a Bordeaux blend - primarily made with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec) would serve as an excellent compliment to BBQ¡¯d steak. For ribs, a Cabernet Sauvignon or a Merlot would suit nicely. Also, consider how spicy your marinade is. If you are grilling with a spicy BBQ sauce, a big Shiraz from Australia or a spicy red Zinfandel from California would both suit nicely.
Grilled fish adds more complexity your wine selection. Grilled salmon or trout can easily stand up to a red wine such as an Oregon Pinot Noir or a mellow Merlot. A fat, juicy halibut would likely pair best with a bold, buttery Chardonnay. Always consider your sauces. If you are cooking with lots of fresh lemon, consider lighter crisper wines such as a Sauvignon Blanc or Pinot Blanc de Blancs. If you are using lots of butter or cream, consider a round oaked Chardonnay from California.
Lastly, vegetables. Vegetables can be tricky. For asparagus and artichokes ¨C nothing beats a great bottle of Champagne. For peppers and onions, Sauvignon Blanc would be a good choice if you are seasoning with lemon. A light red wine suits well if you are using a richer marinade.
Keep the basic rules in mind. However! Think of them as guidelines over strict rules. Have fun selecting your wine and don't be timid about mixing things up a bit. A big mouth-filling Cabernet Sauvignon is great in my book with any dish! And Champagne? Please!
Amy's Top 5 Grilling Wine Selections:
- Chalone Vineyard, Pinot Noir 2003 (Monterey, California)
- Carmenet Vineyard, Moon Mountain Red (Meritage) 2000 (Sonoma, California)
- Pascal Jolivet, Pouilly Fume (Sauvignon Blanc) 2003 (Loire Valley, France)
- Evans & Tate, Redbrook Chardonnay 2000 (Margaret River, Australia)
- Ravenswood, Vintner's Blend Zinfandel 2002 (Sonoma, California)
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