The wonderful smell of grill smoke, the orange glow of charcoal embers in front of the setting sun! Barbecue is the quintessential American summer food.
As with all versatile cuisines, a range of wines, from white to red can be used – if you are preparing lighter fare, like vegetables, poultry and seafood serve a white wine from a light and crisp Sauvignon Blanc to a richer, fuller Chardonnay, whereas for heartier foods like salmon steaks, lamb and ribs try more full-bodied wines from the light reds like Pinot Noir and Beaujolais to heavier Cabernets and Syrahs and Zins.
One should be careful, however, because the various sauces, marinades and chutneys commonly associated with grilled food, plus the additional flavors added from the grilling itself tend to make dishes more intense than they would be were they cooked inside.
We love to grill, and to the right are some of our favorite grill wines.
To see some of our other summer suggestions, click one of the links below
