Nothing excites the senses more than a Sunday afternoon behind the grill. Many people enjoy year-round grilling temperatures, but others are trapped indoors and too timid to brave the elements for a grilled steak. But with Memorial Day behind us, barbecue season is officially under way.
A sizzling burger puts us in a summer mood. It is the ideal time to invite friends and family for an outdoor meal. Serve a rosé or a prosecco as you fire up the grill and invite guests to help plate the meal.
While stews and chili are for winter meals, fish and grilled vegetables make more sense in warmer months. The goal is to keep it simple and fresh. Choosing a wine to go with your entree shifts in warmer months just as much as the food.
Cabernet sauvignon is good for beef and lamb, but most grilled foods call for lighter wines. A ketchup-based sauce on pulled pork or ribs calls for something fruity — merlot, syrah, and especially zinfandel. Keep it simple if burgers are the choice: beaujolais, valpollicella or chianti An elegant dinner of duck, salmon or tuna allows you to explore a serious pinot noir.
Although often pricey, pinot noir has the heft to complement entrees with red-based sauces. Ketchup and tomatoes are usually a part of barbecue sauces, so lighter red wines do well. White fish opens the door to many choices, chardonnay being our favorite.
Any sauce with citrus as a base calls for sauvignon blanc or pinot gris. We like rosé with grilled chicken because it is so fruity a.
