The sun is shining and you’re feeling fresh and ready to socialize. Time to send out invites for the first barbecue of the season. Maybe you want to show off your new smoker or grill and get some choice cuts of meat to do it right. Since you’re not skimping on the menu, you cannot skimp on the beverages.
Here is a little help to pick the best wine pairings to show off your bbq skills even more!
Green salads with fresh goat cheese/feta with vinaigrette
Vintage Cava is affordable (around $10-$12) and makes a great pairing. Stay away from wines like Sauv Blanc. Vintage Cava has more body to stand up to acidic feta and goat cheese and not fight the vinegar. A slightly sweet Pinot Gris will work too.
Roasted Watermelon, Tomato and Salad with Feta and Cilantro
Savory watermelon salads made their debut a couple years ago, but they’re not getting old yet. Pair with (No, not a Rosé.) a Stainless Steel-fermented Chardonnay. One of my favorites has always been Chahelem, Williamette Valley.
Salty sea creatures meet salty, crispy bacon. Pair with a crisp and racy Rosé. Try Domaine de Jacourette Côtes de Provence ‘L’Ange et Luce’ Rosé.
You need a little sweet to off-set the spice, just not too sweet. Try Tormaresca Calafuria Negroamaro Rosato, 2018.
It’s juicy, it’s buttery AND it’s got onions! Gotta go German or Austrian with this one. From Germany, try a Grauburgunder, Halbtrocken (meaning half-dry, half-sweet). From Austria go with a Spatlese Riesling.
Salmon and Tuna
With a good, even medium-price Pinot Noir, you’ll never go wrong. For those (for some reason?) opposed to Pinot Noir, go with a lightly-oaked Chard or full-bodied Rosé.
Ribs, Smoked Brisket, Hamburgers
Big red meats = big red wines! Quivira Vineyards and Winery Zinfandel, Dry Creek Valley, CA (organic). Arrogante Malbec, Bodega Vicentin family Wines, Mendoza, Argentina. Amalaya, Malbec-Tannat-Petit Verdot, Calchaqui Valley, Argentina.