Memorial Day is the offical start of barbecue season. Traditionally, the beverage of choice for barbecuing has been beer, but this winter I discovered wine can be just as great for it. On those few snowless days, I fired up the grill and cook a steak, pork chops or chicken. Back inside thawing out, I opened a bottle of vino to enjoy with my grilled delights.
Beer was not even a thought – it was too cold for it. It was then realized "Why not wine at my summer barbecues?"
Sparkling, steely whites and big reds complement any meat or fish from the grill.
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Sparkling wines cleanse your palate with each sip, making every bite taste like the first.
Steely whites are crisp and fruity. They cut the fatty flavors of pork and brighten up grilled chicken. Oak aged chardonnay I found to be too oaky or buttery for grilled fare.
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Big reds were made for a grilled steak. Zinfandel (not pink) is my first choice. Berry, spicey, peppery – need I say more? Chianti is made to drink with foods covered in sauce, so barbecue sauce on your steak calls for this lighter red.
Syrah/Shiraz – ah, this well-kept secret. This is a juicy, jammy-less peppery wine does a rich, fatty steak awesome justice.
Rosés are a versatile wine; they are dry, medium bodied and have a touch of fruit. It's a home run if you pair it with fish, chicken or even a grilled pork chop.
Stay safe and enjoy.
Remember our troops who keep us free – past, present and departed.
God Bless America.
