There is nothing quite like a cookout during the summer. The sun is out, you've made dozens of dishes, used every spice you have, and now you are ready to serve some wine… But wait...which one should you choose?!?
Some people struggle with which wine is best to pair with their grilled food. With a variety of wines to choose from, how do you know which one to pick? Well, in this blog we will help you choose the best wine to bring to those summer cookouts.
We are firm believers that wine should not be confusing. There really is no wrong bottle to pair with your favorite treat at a BBQ. You don't have to follow rules to pair food and wine, but these simple tips can help you out if you need a little guidance. It is important to remember that tastes are subjective, so the best pairing is merely a matter of personal preference. Drink what you enjoy!
Want some help in selecting which wine to bring? Ask these questions… then pair away!
Is this dish spicy?
If the answer is yes, go the opposite direction for your wine. Crispier, juicier wines like Sauvignon Blanc go well with dishes that have a spicy kick. The herbal, tangy qualities of Sauvignon Blanc are tailor-made to enhance the layers of flavors in spicy dishes, while softening their extremes.
Does the dish have a smoky flavor?
For grilled dishes with strong, smoky flavors -- like smoked ribs or crab legs -- opt for wines with full-bodied flavors, like classic California Chardonnay. Balanced by acidity and minerality, the fruitiness of Chardonnay matches up perfectly with smoky flavors.
Is this dish fatty and heavy?
If you are looking to pair a wine with oilier, fattier, or fried foods, try one with more “grip”. California Cabernet Sauvignon features higher tannin and bold flavors, which make it an ideal accompaniment to richer food. The flavors will meet in harmony, with neither being bigger than the other.
We have a few great selections below. Have fun, choose wines that you love, and share with your famiglia!