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BBQ,
Grilling & Wine Matching
Material
provided by John Gerum of West
Coast Wine Education.
Most
people think of beer and BBQ when the season rolls around but
wines are an interesting and refreshing change of pace. There
are a few general guidelines to matching wines with your favourite
summer recipes. The first one is enjoy the wine you will be
drinking, there is no use trying to pair a wine if you don't
enjoy that type or style of wine in the first place. The second
is that you don't have to spend a lot of money to get a good
bottle of wine. In the market today, $15 to $20 will get you
a good bottle of red or white wine. The third is to keep it
simple, after all you don't want to spend your
time indoors trying to figure out a good match when sunny days
are short and few between.
The
following are a few guidelines and suggestions for the season
- enjoy!
|
| Type
of BBQ/Grill |
Type/Style
of Wine |
Suggestions |
| Pork
Butt - Pork Loin |
Riesling
(Off Dry) |
Lang
Vineyards (BC)Gray Monk (BC)Any German Riesling |
| Spicy
Ribs |
ZinfandelCabernet
Sauvignon |
Any
California (real Red Zinfandel not the blush!)C/S from California
or Australia, the less oak the better |
| Beef
Brisket, Prime Rib, Steak |
Shiraz |
Good
Australian Shiraz should do the trick! |
| Hamburgers |
Merlot
or Pinot Noir |
Merlot
from Chile or Pinot Noir from BC |
| Chicken |
Pinot
Gris or Pinot Grigio |
Good
Italian (Masi)or BC |
| Shrimp
or White Seafood |
Sauvignon
Blanc |
Any
good New Zealand or BC (ie: Sumac Ridge) |
| Salmon |
Pinot
Noir |
BC,
Oregon, Californiaor Burgundy Red |
| Lamb |
Cabernet
Sauvignon or Shiraz |
Need
the full bodied versions, California or Australia |
| Vegetables,
Tomato, Peppers, Onions |
Pinot
Blanc, Pinot Gris or Un-Oaked Chardonnay |
BC
and Australia are good choices |
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