They say baseball is “America’s pastime,” and with the MLB season in full swing, I’m certainly enjoying following the game. (Although my A’s and their losing record is causing me a bit of angst these days.) As much as I’m a sports fan I am, however, I would put outdoor grillin’ atop the list of our country’s great pursuits. Better yet, combine the two (baseball and BBQ), and you’re in proverbial “heaven.” At least in my book.
I love barbecuing. In fact, at our house, it’s a tradition every Sunday evening. Year-round, rain or shine. So, with Memorial Day Weekend and the summer BBQ season upon us, I thought I’d share a quick summary of some popular main dishes to grill, and the wines I think pair best:
- Chicken—This versatile poultry is ideally suited for both red and white wine. Specifically, I prefer Zinfandel or Chardonnay.
- Tri-Tip—Pinot Noir is nice choice here, particularly one that’s full-bodied with some dark berry fruit.
- Ribs—To complement the smoky, rich flavors of ribs and other slow-cooked meats, Syrah works well.
- Burgers—Really, any red blend pairs easily with a beefy burger. (If you’re going veggie patty, consider Sauvignon Blanc.)
- Steak—A hearty “cab” (Cabernet Sauvignon) is the way to go with virtually any popular steak.
- Pork—As a lighter meat, pork can benefit nicely from the weight and flavor of Petite Syrah.
- Salmon—For me, grilled seafood is best enjoyed with a Chardonnay, Pinot Grigio, or another white. (If you’re still in the mood for red, try Pinot Noir.)
- Veggies—Similar to grilled fish, I like whites, such as Chardonnay or Reisling. But light reds work well, too, especially if the veggies are combined with meat on kebabs.