“Backyard Barbecues & the Perfect Wine”

While beer is the beverage most often associated with summertime barbeques, wine is making a surprising splash in many traditional backyards. As grilling becomes more and more sophisticated moving way beyond the traditional burgers and ribs, so too are the ways in which wine could compliment such food and we all know that food just tastes better with wine – even burgers!

When planning your next poolside party, there are two schools of thought to consider in regards to selecting the best wine. You could select a dry (no residual sugar), crisp (high acidity), white or fruity rose style wine which most likely will be both pleasing and refreshing to your guests being that they are served chilled.

These lighter styles of wine also generally tend to have a lower alcoholic content which (8-12%) can be a good thing considering that many of us have discovered that summer heat and alcohol don’t always mix well. Being that you are already at risk of dehydration just by physically being outdoors exacerbation of the situation could occur by consuming a higher alcoholic wine (14-17%), and you wouldn’t want to end the day with a dehydration headache. A good rule of thumb to remember when drinking, especially outdoors, is to drink lots of water- at least two glasses to each glass of wine.

The other route you could take is to pair your barbecued meat with full bodied, richly flavorful wines such as Zinfandel, or Syrah. The idea here is that most BBQ sauces/ marinades are both sweet and spicy, and

the smoky flavor of the meat pairs well with the spicy, fruit forward and full-bodied red wine. These complex red wines are heavy on the palate, making it perfect for a flame- grilled cut of your favorite steak, or burger.

Zinfandel, with its’ spicy flavors, tend to compliment steak sauces, and mild salsas. Syrah is also a very grill-friendly, full-bodied wine that pairs well with BBQ cooked meats. In regards to a quick reference guide to what wines to drink with specific grilled foods, here are a few suggestions: Cabernet Sauvignon – Steak, Merlot – Hamburgers, Syrah- Ribs/Steak, Zinfandel- Steak/Hamburger, Sauvignon Blanc/Pinot Grigio- Chicken, Chardonnay- Pork, and Riesling(Dry)- Ribs/Spicy Food.

All in all, the most important thing to remember is to drink the wine that you like with the food that you like. Personal preference of a wine should always be the #1 deciding factor in any food/wine pairing decision!

Happy Tasting!
Brian