Usually we think grill and we think beer but for this Goddess serving plates of delicious food with some amazing wines while chatting with friends is like heaven! Wines can really complement the char on grilled foods and there are so many great choices for Grilling Wines.
Traditional pairings still apply – red meat, fish, chicken and their standard partners all go together but to take true advantage of the smoke, we have listed some favorite grill items and suggestions on where to turn in pairings.
Grilled Fish and Chicken
Serving fish and chicken unadulterated by heavy barbecue sauces is a wonderful light way to eat this spring and summer (and healthy!). Pair that fish or chicken with a Pinot Gris or Riesling to complement and not overwhelm the dish. Look for selections that are high in acidity to give you a nice tart bite!
Salmon is the exception since it is a bit more flavorful so take your salmon to the next level with a Pinot Noir.
Now, I simply adore Moscato and the sweet pairs nicely with a char if you like that and I DO!
Grilled Burgers & Steaks
Oh red Meat – how do I love thee? I love you juicy and rare and coming right off a grill and I love to pair you with a strong Cabernet or Pinot Noir, and sometimes, no, most times, I love you with a Malbec! These “rules” apply with a pork chop that is not slathered in bbq sauce.
Burgers when topped with a myriad of yummy extras should take those toppings into consideration – if the meat is not the star, then a crispy Zinfandel will do the trick!
As pairings go, many times it is dependent on your taste. There are so many sausages and brats out there to throw on the grill, but I like a Zinfandel with sausages as well – it gives you a taste of the red but still a nice lightness for summer. Some sausages can stand up to a Malbec or a Pinot Noir – explore what tastes good to you and be aware of the foundation meats in your sausages!
I love char marks on veggies – it adds that extra YUM and invites a great partnership with a Sauvignon Blanc. You can also insert a Moscato here to pair with grilled vegetables and gives you a nice and crisp elegance to your meal – serve COLD!
When adding barbecue sauce to the mix, your protein is no longer the star and you need to take into account the flavors in your barbecue sauce. Barbecue sauces that are spicy and tangy with a heavy smoke will be better paired with a red – try a Malbec or Sangiovese. For the sweet barbecue sauces, try a Riesling or Zinfandel for a touch of sweetness and a great balance.
In the end, enjoyment is the key – Pinot Gris, Pinot Noir and Zinfandel can be the go-to wines to please every palate and pairing at your next barbecue!
Cheers, Darlings! Share what YOU are drinking around the grill in the comments …