Grilling and Wining, 2018 Edition
Summer is well under way, and that means two things: it's hot outside -- especially if you're in the South like us -- and grilling season is officially upon us! Whether your preference is a large juicy ribeye, some lean chicken, or no meat at all, picking out the right wine can be more anxiety-inducing than keeping your eyebrows safe and sound while lighting the grill.
Thankfully, it doesn't have to be, and we're here to help. We took what we know about pairing wine and food, ordered a smorgasbord that included smoked brisket, chicken, sausage, pork, and roasted vegetables from a local BBQ joint, and tasted our way through it. Based on that experience, we'll give you some of our favorite wine styles for grilling out, what they paired well with, and give specific recommendations and general prices.
Chardonnay
From the lean, acid-driven, and focused wines of Chablis, to the oaky wines of New World destinations like California (read about the differences between the "Old" and "New" World, and the wines they make), a Chardonnay from the latter can make for an excellent grill companion. The creaminess, medium body, and refreshing qualities of a quality California Chardonnay made for an excellent companion to the smoked chicken we had. If you're a fan of grilling shrimp or other shellfish, consider something a bit more acidic and less (or not at all) oaked.
Wine tasted:
River Road Chardonnay Russian River Valley Reserve (2016), $18
Rosé
Don't mind the #ALLCAPS pride, focus on the meat and the wine!
A wine traditionally more at more by the pool, we grabbed an affordable Tavel rosé, and found it paired well with the sausage, pulled pork, and the smoked brisket. The qualities of this particular wine worked well as a palate cleanser between bites of meat, and we found it also paired (to our surprise) well with our roasted Brussels sprouts. Like any good rosé, it also tastes excellent when it's hot outside, which made this an excellent grill wine. If you're looking for a rosé to pair with grilled food, we'd recommend something dry and medium- to full-bodied, and would even suggest considering something bubbly.
Wine tasted:
Chateau de Ségries Tavel Rosé (2017), $20
Pinot Noir
While not traditionally considered a "grilling" wine, we found that our New World Pinot Noir selection from California was incredibly versatile, and paired well with almost everything we'd been eating. The tannins worked especially well with the brisket, and the wine itself wasn't overpowering relative to any of the dishes we had. In this case, there's nothing wrong with being a generalist.
Wine tasted:
Olema Pinot Noir Sonoma County (2016), $20
Zinfandel
Zinfandel usually gets a bad rap -- it's pictured as some awful, pink wine loaded with sugar, and has any number of bad names tied to its image.
That, however, was not the case here. Our Zinfandel selection was a beautiful, deep ruby wine that tasted of cherry, spices, a little smoke, and had good oak and tannins to it. This was probably my favorite wine of the bunch, even if its only great (for me) pairing-partner was the smoked brisket. Although, disclaimer: the other person tasting with me thought this did excellent with the chicken and the braised collard greens, so your mileage may vary.
Wine tasted:
Dry Creek Zinfandel Heritage Vines (2016), $23
Malbec
Last, but most certainly not least, we found Malbec to be an excellent grilling companion, especially when paired with the brisket and our smoked chicken wings. The Malbec we picked had nice aromas of cherry and leather, and the taste was similar, with a little added plum and good tannins that interact well with the fattiness of the brisket (especially important if you're a fan of eating the point (more on the parts of beef brisket if you're unfamiliar with it). My tasting pal said it didn't work well with the spicy sausages we had, but said she could picture it pairing up nicely with grilled hot dogs.
Wine tasted:
Catena Malbec (2015), $15