Roll Wine & Spirits
Wine on the Grill
by Timothy Buzinski & Mei Ying So | Artisan Wine Shop
Heady smoke rises over the lid of a blackened grill, wafting aromas of garlic, herbs, and sizzling meat. This is the scene being played out all across the Hudson Valley; you know summer’s on its way. What’s going to make your backyard barbecue even better? Break out a few wines bursting with ripe fruit and refreshing acidity. Here are a few ideas to keep you outdoors all summer long.
Why Wine?
Wine is always a good choice simply because it has more natural acidity than most beverages, including beer. That acidity enlivens the palate, creating a new experience with each bite. And when it comes to rich, protein–based barbecue standbys, the bit of structure that grape tannins provide create a wonderful balance. You can also find wines that enhance the smoky essence that foods pick up from the grill.
What Wine?
There are a few factors to consider when choosing wine for your cookout. Most important is matching the general weight of the food with the weight of the wine. Chicken breasts are lighter and leaner than pork ribs, thus an un–oaked Chardonnay would be more appropriate with the former and an old–vine Zinfandel with the latter.
Secondarily, consider the sauce/rub/marinade/glaze you’re using. Straightforward herb or spice rubs act as an accent to proteins or vegetables; therefore, you can still choose wines according to the main food item. On the other hand, spicier rubs and condiments open the door for wines with a hint of sweetness to tame the heat, while cleansing the palate with crisp acidity. Furthermore, sweeter or fruit–based sauces may also need a little more fruit in the wine to compete with the flavor.
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