The increase in vaccinations and reopening of the country came at the best time – the summer grilling season.
So, fire up the grill, it’s barbecue time. With the arrival of warmer weather, this is the time that we move our culinary prowess out of the kitchen and onto the deck, where we have dusted off and polished the grill. Naturally, we want to ensure we have good libations to pair with the various vegetables, seafood and meats that are sizzling on the grill.
While I often say, “Drink what you like the most,” it does make a difference when you choose wines that pair nicely with the dish that is being grilled. And this might not always be your usual favorite go-to wine. The marriage – grilled food and partnered wine – can enhance each other’s components greatly.
Grilling is one of the most intense styles of cooking – searing and charring the outside while maintaining beautiful juiciness within, whether it is fish or meat. Many wine options can match with this style of cooking intensity. Here are some general pairing options:
Shellfish: Vinho Verde, gruner veltliner, albarino and picpoul de pinet.
Salmon and other white fish such as mahi-mahi and sea bass: pinot gris, chardonnay, rosé, Champagne.
Pork and vegetarian dishes: pinot noir, chenin blanc, dry rosé, gruner veltliner.
Burgers and sausages: syrah, malbec, zinfandel, tempranillo, pinot noir
Barbecue chicken: chardonnay, riesling.
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COMPLEMENTARY DRINKS: Depending on what’s cooking on your grill, the selection of one of these wines could take your enjoyment of the food to the next level. / COURTESY THE SAVORY GRAPE[/caption]
Here are my top wine categories and picks, keeping in mind value, quality and availability. Each selection is less than $20.
Vinho Verde. Translated as green wine, this stainless-steel-fermented Portuguese white wine screams summer and shellfish such as shrimp, clams, oysters and mussels. Light and fresh with great acidity, this wine is often what you will find locals drinking in Portugal. It is also one of the best white wine values. Most are less than $15 in a wine shop. It gives notes of pear, green apple and citrus fruit. My pick: Herdade do Esporao Bico Amarelo Vinho Verde.
Gruner veltliner. This is the name of the main white grape from Austria. While there are many producers of gruner veltliner, most of them are made to show great freshness and vibrancy. This means that most gruner veltliners are aged in stainless steel or cement tanks, not oak barrels. Because of this, the resulting wines are light-bodied, zippy and great partners for shellfish, grilled white fish such as mahi-mahi or sea bass, or veggie burgers. My pick: Paul D Gruner Veltliner.
Rosé. These wines are great partners for many grilled cuisines, including seafood, chicken, beef and vegetables. They vary widely in intensity, body and sweetness and can pair with any dish. The most popular styles are those that have the acid and body of a white wine, and the fruity nature of a red wine. My pick: Ercole Rosato, Italy.
Syrah. Syrah is a red wine grape that comes in many styles, from spicy to full-bodied and fruit-forward to medium-bodied and herbaceous. Where the grape grows is one of the deciding factors in how it will taste in the glass. Syrah – or shiraz – from Australia is typically full-bodied and more on the sweet side of the spectrum. Those from France are often drier and lighter in body, while those from the state of Washington, an area of the U.S. in which syrah grows widely, land in the middle. They show a medium to full body that has a nice balance of dark berry fruit backed by hints of spice notes. My pick: Barnard Griffin Rob’s Red Blend.
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich.
