Grill season is here! Yippee! Time to head outside and create meals that you can make entirely on the BBQ. From grilled meats to corn on the cob, garlic bread to a grilled cesar salad, summer is the time to explore all the wonderful benefits of barbecuing.
Equally as important, is what you’ll be drinking. While a cool rose can be good to sip while the grill is warming up, for my meat-loving family, I like to pair up the perfect red wine with what’s cooking on the grill.
First a few “rules” when pairing wine with BBQ:
- Don’t break the bank. When there’s a good chance of eating with your hands, your wine shouldn’t cost more than your meat. Aim for the $10-$20.
- Consider chilling your red. Seriously. If it’s really hot out AND you’re going to be standing by a hot grill, a slightly chilled Pinot or Malbec will taste refreshing and delicious.
Onto pairing your grilled meats with great wines….
If ribs or burgers are on the menu, you can’t go wrong with a big bold red like the 2013 Backbone Cabernet Sauvignon from Motto Wines. It has a tasty blend of 80% Cabernet Sauvignon, 10% Petit Verdot and 10% Petite Syrah that pairs perfectly with a juicy steak, burger or anything covered in barbecue sauce.
Sausages or other Spicy Grills
If your grill menu has some spice to it like sausages or Santa Maria style tritip, head for a Zinfandel, Shiraz, or Malbec. The 2014 Unabashed Zinfandel from MOTTO wines paired so nicely with the fresh-made sausage from my local butcher, that I had to have another – glass of wine, that is. Ha!
Pork or Salmon
If you’re serving up a grilled pork loin or a salmon fillet, pick out a Pinot Noir to pair with your entree. Pinots, like those form Oregon or the Russian River Valley, play well with lighter meats and fish dishes without overwhelming them like a Cab or Zin would.
What are you grilling up this weekend?
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