The Obligatory "Wines To Go With Your Barbecue" Post

Memorial Day weekend has often been called the "unofficial start to summer," but something else happens over these upcoming few days. We are also told that we are at the start of "grilling season." Now, look...I will be the first to admit that I was very lazy about firing up the grill throughout winter, but with our most recent heat wave that struck at a house with no central air conditioning, cooking outside was a must in the heart of spring. For the grilling and barbecue die-hards, they are out on their decks charring animal proteins (and maybe a vegetable or two) around the clock, day after day, season after season.

With that said, Memorial Day weekend is the first one on the calendar that makes sense for larger-scale outdoor entertaining, so chances are high that you may be hosting or attending a day of boozery with gas flames or charcoal embers being your chief heat source for food preparations. Along with your choice of food, you need some fine libations to enjoy. Even though cracking open a cold beer while tending to fire is very rewarding, if you are reading this blog you are likely a wine drinker and you need some answers on what to buy for your gathering. Fortunately for you, I have some easy guidelines to follow.

Stay casual

Now is not the time to bust out the fancy luxury wine (at least, not until all your guests leave). In many cases, the larger the gathering is, the simpler the food will be. That classed growth Bordeaux isn't going with your casual foods and the subtleties of the wine will be lost. Keep things simple; there are tons of wines out there less than $20 that will deliver.

Bold is beautiful

Grilling leads to quick caramelization of food. Charred beef, pork, and chicken adds a lot of flavor intensity. If you are playing with game birds, lamb, bison, or venison, you are dealing with very strongly flavored meat. If charcoal enters the equation, then intense smoke imparts your food. If you are grilling vegetables, their sugars caramelize very easily. All of this amplified flavor calls for complementary, strongly flavored wines. Washington State wines, New Zealand Sauvignon Blanc, California oaked Chardonnays and Zinfandels, Chilean Carménère, and southern French white and red blends are all great options for big, bold flavors.

Consider geography/culture

Keep in mind that National Braai Day is September 24th! Don't lock away your barbecue after Labor Day!

Argentina is known for its beef and culture of cooking meat over open fire. South Africa is known for braai, which in Afrikaans translates to "to grill." Many parts of Australia have great weather to cook and entertain outdoors year-round. Seek out Argentine Malbec, nearly any South African wine, and Australian Shiraz

Think pink

What's great about rosé is that it can be a great unifier of many foods on the table. This holds true further if you have a lot of cold salads on the table (potato salad, pasta salad, green salad). Rosé's refreshing qualities won't overwhelm lighter foods and its fruitiness can generally stand up to any meat not named steak or lamb.

If all else fails...cheat

Sparkling wine is the easiest work-around if you don't know which direction to head in. Go with something fairly neutral in flavor like Cava or Prosecco. The bubbles and refreshment it offers acts like seltzer, which will cleanse your palate. The beauty of taking a sparkling wine means you can make plenty of cocktails, too.

So how about some choices for you? This is by no means an exhaustive list, because there are so many ways you can go. Instead, it is a way to find something to go with some of the basics that you might have on the table.

Columbia Crest Grand Estates Chardonnay ($14): Columbia Crest is a large brand from Washington, but I have to say if you are looking for an easy match with grilled chicken or a sturdy white fish, the buttery rich texture, tropical fruit and nuttiness will do each of those dishes justice. Keep in mind that there is an unoaked version of this that costs a few dollars less, so read your labels!

King Estate Acrobat Rosé of Pinot Noir ($14): Straightforward and fruity, you get all the red fruit in this (watermelon, strawberries, and tart cherries). This will be a versatile wine to handle white fish with a salsa or herbs on it, or even a simply seasoned salmon. Get your side dishes in, and you'll be all set with this one!

Lapostolle "Casa" Grand Selection Carménère ($15): Juicy and spicy, this Chilean red berry-scented wine has a fruity/savory finish and is a nice alternative to Merlot. A fine match with a burger!

Alexander Valley Vineyards "Temptation" Zinfandel ($13): If you are cooking something "low and slow," such as baby back ribs, pork shoulder, or even brisket, this is what I want. Jammy, peppery, and earthy flavors provide enough character to counter the smokiness of your meat.

Thorne Clarke Milton Park Shiraz ($12): Loaded with dark plums, chocolate, and spice, there is a ton of flavor at a great value. Great with steaks and lamb chops.