Wine News: Barbecue and wine – a cool combination

"I know you’ll receive a few strange looks, but the next time you’re grilling and chilling on the patio, change conventional thinking and pour wine.

I know, it’s still in the triple digits at sundown, but it doesn’t mean we need to be pigeonholed into sipping beer while we’re barbecuing some of our summertime favorites.

Think about what’s on the grill: Steaks, chops, fish, shrimp, chicken, dogs, burgers, sausages, veggies, the list goes on. All those charred, earthy flavors and sauces benefit from a natural accompaniment — wine.

Just be prepared for the skeptical stares when you first propose to pour wine in the heat vs. Bud, Miller or Coors. I recently whipped together a grilled “surf and turf” for my brother’s family, and walked onto the patio with a couple of chilled bottles of sauvignon blanc and cabernet sauvignon. He looked at me like I had three heads. “We’re not going to drink beer?” he asked. Take it easy, bro, it’s going to be OK.

I don’t like too many rules, but there are a couple of hard and fast guidelines to keep in mind to further your pleasure. Yes, you can chill wine, including red wine. You almost have to — to preserve the tannins that we like with food, a bottle benefits from an hour in the refrigerator before bringing it to the patio. Besides, overly warm wine is not much fun. Ice even works for many lighter-styled whites."

Full article here.

May 25, 2006

Wine News: Barbecue and wine – a cool combination