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While grilling does impart a little smokier flavor than other methods of cooking, I think of it as an augmentation to preparing something in the kitchen. I would usually still think of the main components of the dish and pair accordingly. For example, grilled filet would still be paired with a Pinot Noir.
Schloss Saarstein QBA
750ml, $17.99
Pairs well with Smoked Buffalo Wings.
Delicate and lacy, with finely etched flavors of green apples, dried spices and limes. This is light in body and relatively low in alcohol and sugar for the vintage, finishing on a crisp note. The bright acidity inherent in Riesling will stand up bravely to the vinegar in the buffalo sauce while the sweetness tames the heat. The smoke on the wings should bring out a hint of the petrol that fine Riesling is known for.
Grilling
Barbecue
On the other hand, BBQ lends lots of new, big, bold flavors that one must contend with. Big smoke and sugary sauces can wreak havoc with many wines. In this style of cooking the method and the sauce will help guide my pairing hand. Big food flavors require big wines. This is the land of Zinfandel and Shiraz. Even with lighter barbecued fare such as chicken or seafood I would step away from the whites and go for at least a rosé. One of the first things with which we must contend in the world of Barbecue is the acidic nature of most sauces. Even if they are a sweeter style, they are probably tomato based and tomatoes are a very acidic component. In order to combat this, I suggest a beautifully off dry Riesling from Germany.
Randy Feeland - Wine Director
Wild Thing Rosé
750ml, $16.99
Pairs well with Smoked Sweet Onion Dip.
Summer is the rosé season and Barbecue doesn’t change this, if anything it augments it.
Light cranberry color, juicy strawberry-watermelon fruit aromas, nice mineral, nice lift of spring flowers and fresh zest from cara-cara oranges, tangy vanilla crème fraîche on strawberry shortcake! Refreshingly crisp and dry, mouth-watering actually. Great with almost any food, from sushi to salmon to BBQ.
The bold smoky flavors of the dip will meet their match in the big Carmenere from which this beautiful rose is made. The bright acidity will act as a foil to the luscious cheeses and help cleanse your palate for the next bite!
The other issues in true barbecue, besides the big flavors from the smoke, are all the sweet notes in the sauces. This is where Australian Shiraz and California Zin shine. Not only are they bold enough to stand up to the massive flavors of the smoke and sauce, there is enough fruit to compliment the sweet sauces.
Mo Monastrell
750ml, Reg: $11.99 SALE: $8.99
Pairs well with Pulled Pork Sliders and Blueberry BBQ.
“A primary-fruited style with violet reduction and raspberries. Bright and fruity, this is reminiscent of Beaujolais and quite enjoyable. Drink now.” 90 Pts, James Suckling
Vibrant enough acidity holds up to the fatty goodness of this porky favorite of mine. The fresh fruit notes in the wine act as a continuation of the bright fruit notes in the sauce leading to a long finish.
Wild Thing Zinfandel
750ml, Reg: $18.99 SALE: $16.99
Pairs well with Bacon Wrapped Smoked Armadillo Eggs.
We are talking about monster flavors here so we needed a monster of a wine to pair.
Varietals 80% Zinfandel 14% Carignane 5% Petite Sirah 1% Alicante Bouschet Winemaker's Tasting Notes Aromas of black cherry, plum and raspberry fruit combine with a beautiful hint of vanilla-oak loveliness, smoothly textured in mouth, very creamy and round, the finish is long and has lush jammy fruit this wine is dangerously good!