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Does Red Wine Go with Grillin’
By Colin Richards
Many people like wine and are finding that red wine is beneficial because it goes with so many things from the grill
especially grilled steak. Also there are many health benefits to drinking red wine in moderation. It is good if you are
not familiar with the different kinds of red wine that you go to a wine tasting so that you can try the varieties and
decide what kind you like. Knowledge, according to Sir Francis Bacon, is power. I don't know that Bacon drank red
wine but I'm inclined to believe he was probably getting philosophical over an ale when at a local pub in England.
I love drinking wine I like both white and red wine. After all, you eat what you like and you drink what you like so does
it matter if the two match up?
Wine pairing is the art of matching the flavor intensity of the barbecued food with the wine you drink. A lightly flavored
piece of grilled fish needs a lightly flavored wine. This way the flavor of one doesn't overpower the flavor of the other.
To use an example those of us who enjoy real grillin’ can understand, imagine that you've been smoking a pork
shoulder or a brisket for the better part of a day. You have the perfect rub and just the right amount of smoke. Now
you want to match a sauce to your brisket. If you pick a barbecue sauce that is too strong you'll miss out on the flavor
of the meat and the smoke. If, on the other hand, the sauce is weak it won't add anything to your barbecue. Wine
works the same way.
One key to red wine tasting basics is temperature because it can make or break the wine. Ideally, the red wine has
been stored at a stable 55°. However, most homes are environmentally controlled above 70°, great for people but
tough on wine. Red wines served too warm become alcoholic and get volatile. Volatile is a negative characteristic
used to describe wine that has an off-sent like Vinegar
The Best serving temperature for most red wines should be in the 60°-65° range. Fruitier wines should be served
cooler than most reds and closer to whites. The right temperature can be reached by putting a bottle in the
refrigerator for 15-20 minutes (Note—not the freezer.) It's also a good idea when it is too warm to put a red into an ice
bucket for a few minutes to get the edge off. Don't leave it too long because a red's flavor and character will be lost.
Merlot wines are great because they are clean and refreshing wine that is not too heavy so you can drink it with food
or by itself. Red Zinfandel and Shiraz are perhaps the two best barbecue wines, period. They seem to have a
chameleon-like ability to change and adapt to the flavors on the plate, and a weight and taste-profile that aims to
please just about everyone.
One of my favorite reds is Rosemont Shiraz its deep ruby in color with nice lingering taste with a black cherry front,
this wine is fun loving and full bodied. Big and bold on the palate with its delicious black cherry flavor and good
tannins... It is extraordinary both with the ribs and the chicken along with grilled steak.
Here are my humble suggestions for wine parings Remember that parings are a personal thing but still here are some
suggestions.
RED WINES
Grilled steak: Cabernet Sauvignon, Merlot, Pinot Noir & Syrah
Grilled poultry: Sangiovese & Merlot
Grilled pork: Sangiovese & Merlot
Anything with lots of barbecue sauce: Merlot Zinfandel
WHITE WINES
Grilled steak: Pinot Blanc & Pinot Gris
Grilled poultry: Pinot Blanc &, Pinot Gris
Grilled pork: Pinot Blanc & Pinot Gris
Grilled seafood: Sauvignon Blanc, Semillon & Sparkling wine
Grilled vegetables: Sauvignon Blanc, Semillon, Sparkling wine
Anything with spicy barbecue sauce: Gewürztraminer & Riesling
By Colin Richards
Many people like wine and are finding that red wine is beneficial because it goes with so many things from the grill
especially grilled steak. Also there are many health benefits to drinking red wine in moderation. It is good if you are
not familiar with the different kinds of red wine that you go to a wine tasting so that you can try the varieties and
decide what kind you like. Knowledge, according to Sir Francis Bacon, is power. I don't know that Bacon drank red
wine but I'm inclined to believe he was probably getting philosophical over an ale when at a local pub in England.
I love drinking wine I like both white and red wine. After all, you eat what you like and you drink what you like so does
it matter if the two match up?
Wine pairing is the art of matching the flavor intensity of the barbecued food with the wine you drink. A lightly flavored
piece of grilled fish needs a lightly flavored wine. This way the flavor of one doesn't overpower the flavor of the other.
To use an example those of us who enjoy real grillin’ can understand, imagine that you've been smoking a pork
shoulder or a brisket for the better part of a day. You have the perfect rub and just the right amount of smoke. Now
you want to match a sauce to your brisket. If you pick a barbecue sauce that is too strong you'll miss out on the flavor
of the meat and the smoke. If, on the other hand, the sauce is weak it won't add anything to your barbecue. Wine
works the same way.
One key to red wine tasting basics is temperature because it can make or break the wine. Ideally, the red wine has
been stored at a stable 55°. However, most homes are environmentally controlled above 70°, great for people but
tough on wine. Red wines served too warm become alcoholic and get volatile. Volatile is a negative characteristic
used to describe wine that has an off-sent like Vinegar
The Best serving temperature for most red wines should be in the 60°-65° range. Fruitier wines should be served
cooler than most reds and closer to whites. The right temperature can be reached by putting a bottle in the
refrigerator for 15-20 minutes (Note—not the freezer.) It's also a good idea when it is too warm to put a red into an ice
bucket for a few minutes to get the edge off. Don't leave it too long because a red's flavor and character will be lost.
Merlot wines are great because they are clean and refreshing wine that is not too heavy so you can drink it with food
or by itself. Red Zinfandel and Shiraz are perhaps the two best barbecue wines, period. They seem to have a
chameleon-like ability to change and adapt to the flavors on the plate, and a weight and taste-profile that aims to
please just about everyone.
One of my favorite reds is Rosemont Shiraz its deep ruby in color with nice lingering taste with a black cherry front,
this wine is fun loving and full bodied. Big and bold on the palate with its delicious black cherry flavor and good
tannins... It is extraordinary both with the ribs and the chicken along with grilled steak.
Here are my humble suggestions for wine parings Remember that parings are a personal thing but still here are some
suggestions.
RED WINES
Grilled steak: Cabernet Sauvignon, Merlot, Pinot Noir & Syrah
Grilled poultry: Sangiovese & Merlot
Grilled pork: Sangiovese & Merlot
Anything with lots of barbecue sauce: Merlot Zinfandel
WHITE WINES
Grilled steak: Pinot Blanc & Pinot Gris
Grilled poultry: Pinot Blanc &, Pinot Gris
Grilled pork: Pinot Blanc & Pinot Gris
Grilled seafood: Sauvignon Blanc, Semillon & Sparkling wine
Grilled vegetables: Sauvignon Blanc, Semillon, Sparkling wine
Anything with spicy barbecue sauce: Gewürztraminer & Riesling