pork chops or home make pork sausages sizling on the grill call
for a medium bodied red such as a rioja crianza, chianti or pinot
noir. A rosé from the tavel region in southern france would
do well also.
Lips like sugar..and spice
Spicy foods require a slightly sweeter accompaniment to offset their
heat. Some alsace producers vinify their whites with a little residual
sugar. This gives the wines sweetness and adds mouthfeel. Riesling
or Gewurtztraminer are good bets with spicy shrimp kebabs.
Most bbq sauces contain a lot of sugar tough some also have a bold
smoky flavour their sweetness and tangyness are points to remember
when pairing bbq with wine. If you like your baby back ribs wet
and sloppy go with australian shiraz or california zinfandel with
gobs of super-ripe fruit pair with the fruitness and zippyness of
or salmon are two fish that love to dive on the grill. These two
fish are commonly found on BBQ menus. Full flavoured, fatty fish
with firm flesh-they call for a full flavoured wine. You can say
that again! This calls for a medium bodied wine with some depth
and acidity to cut through the fish’s fat. A riesling from
Alsace would be terrific.
To bring out the richness of the fish try a crisp pouilly fuisse
a chardonnay from southern burgundy. If your feeling norweigian
and dig salmon cooked on wooden planks try a tokay pinot gris from
alsace. the smoky notes in the wine will complement the smoked/toasted
wood flavours of the fish.
Grilled calamari on the other hand, pairs well oak-aged pinot grigio
or a real good soave. Again the grill takes centre stage. Calamari
has a rather neutral flavour but when grilled, it absorbs the charcoal
smoke flavour that rises from the pit of the bbq.The same principles
of matching common flavours in both the food and wine apply here
as well. Choices of red wine would be pinot noir or beaujolais.
My colleague, Danny at Ristorante Cavalli, makes
the best homemade beef burgers. I bring over Montepulciano d’Abruzzo
or Nero d’Avola from Sicily. If you must drink white fume
blanc with a little depth and structure will work, Burgers made
from lighter meat such as veal or pork require a lighter wine such
as Valpolicella or Bardolino.
I prepare my lamb chops with a simple garlic rosemary
marinade. I then drizzle with nonna’s homemade extra virgin
olive oil from abruzzo and a pinch of black pepper. A few minutes
on each side and a few more to rest and voila! Uncork an aglianico
from campagnia or carmignano from tuscany. This paring will make
you feel like your in the countryside.
Guys go to your butcher and ask for the porterhouse
cut or as its called in tuscany, bistecca alla fiorentina. it is
the grand poobah of steak and pairs well with most full-bodied reds.
Brunello di Montalcino or chianti riserva are my two choices.
kind of prime meat with marbling roars for a challenge from a powerful
wine like a californian cab. Go for a top napa cab. like rick and
ilsa from casablanca, steak and cabernet were made for each other.
If you like your steak smothered with steak spice try it with a
peppery australian shiraz or a châteauneuf du pape. Careful
not to go too crazy with the hot sauce or spice as too much will
scorch your taste buds and the 40$ bottle will taste like a 4$ bottle.
BBQ chicken/Turkey and chardonnay are an excellent
match. If the bird is plain keep the wine simple. Pick an easy
drinking chardonnay from chile or california. If the chicken were
brushed with BBQ sauce then I would recommend a light red with
low tannin such as a pinot noir or merlot. A rosé will
be yummy also. Veggies
For italians the holy trinity of grilled veggies is eggplant,
bell peppers and zucchini. Please brush them with olive oil and
give them some flavour before grilling or you might as well pair
them with antifreeze. Try them with sauvignon blanc from antinori
or another quality sauvignon.