Today I posted a seasonal "wine survival guide" to summer barbecues in my Serious Grapes column on Serious Eats. (cover of Nick Sanchez's Walkout Diary from the blog China-Burma-India)With the barbecue season kicking into high gear, you may have had your fill of zinfandel and chardonnay. Or, you've already been to so many barbecues that you've completely depleted your local stores' stock of these wines . If so, I've got some suggestions for other wines to try with everything grilled. I've even included an easy way to remember my recommendations, but you'll have to click over there to read all about it.
Drive safe, have a happy Independence Day holiday weekend, and I'll see you back here on Monday bright and early.
2 comments:
Interesting ... chardonnay and zinfandel as barbecue wines? We don't barbecue all that much in this part of the world, and the recommendations I read for good accompanying wines strike me as awfully heavy to go with all that smoke and lighter fluid. I understand syrah and cabernet sauvignon are also common recommendations. I would think a light crisp rose would make more sense, or even something sparkling (dry or sweet). Or why not wonderful riesling? ...your thoughts?
Hi Nancy! I kid you not, most of what I see is chardonnay and Zins at BBQs--and Zin is certainly the most recommended wine. But not by me. Some syrahs would be ok, but I would not go with cab. If you read the post I do recommend one of the wines you do--but there are some good reds if you know where to look.
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