We’re hitting the unofficial start of summer and the weather has just begun to heat up, so we’re thinking it’s time to light the barbecue and cook over live fire alfresco. And since it is not too hot yet, we’re still drinking big, juicy reds to match with our favorite cuts of beef, pork, and lamb. In addition to some bold California wines to pair with well-marbled cuts of beef, offer your guests something off the beaten track like Grenache or Tempranillo from Spain, whose fruit and spice flavors are always a good match with ribs or brisket.
Or why not open an Italian Brunello Di Montalcino or Barolo if you’re looking for something with lower tannins? And we’ll never disagree about a high-altitude Malbec from Argentina to pair with Jeff’s favorite steak, ojo de bife , which translates as “eye of beef” and is the tenderest boneless ribeye you’ll ever sink your teeth into. If you’re a Kansas style rib or pulled pork sandwich lover, you’re in for a treat when you try it with a sweet dessert wine, so don’t fret, whatever you like to grill we’ve got you covered. Here are seven amazing wines to kick off the grilling season.
This single cru Barolo from Piedmont is made from 100 percent Nebbiolo grapes grown in Bricco Voghera in Serralunga d’Alba. The chalk and clay soils produce excellent fruit that is destemmed and crushed, then allowed to ferment for three days in small vats before starting gentle pump overs for 30 days of skin contact. The 2018 has ex.