Cold beer may be the first thing that you think of when it comes to purchasing beverages for barbecue fare, but the right wines can be just the thing you need to enjoy with your spread. The ribs, sausage, brisket, pulled pork, chicken, seafood, grilled corn, vegetable kabobs and watermelon are sure to take center stage, so you’ll want to purchase affordable wines that will complement the food and be enjoyed by all of your guests.
Please join us for our tasting on Wednesday, May 25, 2 to 7 pm, to try some of our options that will pair perfectly with your grilled feast.
Tip 1: You can’t go wrong with a sparkling wine. It’s a good choice for barbecue because it acts as a palate cleanser, much the way that beer can. Sparkling wine removes the richness and fat on your palate with acidity and coldness. 
Tip 2: Choose crisp, light-bodied, high-acid white wines like Riesling, Gruner Veltliner and Sauvignon Blanc for lighter grilled foods. Sauvignon Blanc is great with shrimp, and is the best wine with tomatoes. Off-dry Rieslings should pair nicely with spicier and sweeter barbecue flavors. Gruner with vegetable dishes is a good match.

Tip 3: Go for a dry rosé wine. It’s an all-purpose barbecue and summertime favorite.  Good rosés combine the crispness and refreshment of chilled white wine with flavors of red fruits, notes of tea, orange rind, strawberries and watermelon.

Tip 4: The smoky, spicy and sweet flavors of barbecue sauce needs a bold, fruity and spicy red wine. Try a fruity bold American Zinfandel or Syrah. An Italian Chianti or Barbera, with their higher acidity, will handle tomato-based sauces.

Tip 5: Shop for value for the reds. For the grilled meats without the sauce you can work with a wider range of reds. Although you might love a Napa Cabernet Suavignon, this is not the holiday or the meal to spend $40 a bottle. Look for affordable options such as  Argentine Malbec, and Spanish reds. A chilled Beaujolais with a hamburger will hit the spot.
Tip 6: Chill the Reds Too.  It’s been on the cooler side this month, but if it gets hot don’t be afraid to chill the reds slightly. When you chill a wine with big tannins it is more refreshing.