The smoke and spice of many grilled foods can make wine pairing a challenge — but a highly pleasurable one. Happily, the vast world of wine offers tastes that will match any palate and any grilled dish, whether you’re looking for a light, simple summer wine to serve with casual barbecue or a serious red to complement an elegant cut of meat.
BEEF Sip a red Meritage or a Cabernet Sauvignon with big flavors and a tannic finish alongside your steak or burger. RECIPE: Stuffed Burgers with Pepper Jack Cheese |
PORK Since fruit works so well with pork, a jammy, fruit-forward Zinfandel would be perfect. RECIPE: Jalapeno-Peach Pork Tenderloins |
LAMB Any New World Shiraz with a good peppery finish will cut through the fatty richness of lamb. RECIPE: Grilled Leg of Lamb with Mint Raita |
POULTRY Chardonnay with little oak works well with simply grilled chicken. A Viognier with notes of apricots, peaches and pears is nice with quail and duck. Turkey is a challenge; most will go with a Riesling, but a lighter Zinfandel is a surprising change. RECIPE: Grilled Chicken with Arugula Pesto |
FISH With seafood, try a Champagne from the Côtes des Blanc region of France, light and not overpowering, or a standby Sauvignon Blanc, with their citrus herbaceous crispness. Don’t overlook Pinot Noir, particularly with salmon and tuna; these wines feature notes of raspberry, strawberry and plum with a hint of smokiness. RECIPE: Grilled Salmon with Lemon and Dill |
SHELLFISH Sancerre, with its grapefruity acidity, pairs beautifully with crab. Muscadet de Servre-et-Maine, with its soft and creamy citrus notes, knocks oysters to a different level. With any shellfish, try a good Chablis, flinty with hints of vanilla. RECIPE: Salt-and-Pepper Shrimp |
VEGETABLES Grüner Veltliner is crisp and slightly spicy, making it a nice choice as the natural sugars of most vegetables come out when grilled. Sauvignon Blanc with its herbaceous, grassy notes has long been paired with asparagus and even tomatoes. RECIPE: Asparagus with Saffron Aioli |
SPICY MARINADES Riesling and Gewürztraminer both have a sweet component to offset spiciness. Riesling’s peach and floral essence or Gewürztraminer’s rose and spice crispness can temper a spicy marinade and let the underlying flavors shine through. RECIPE: Grilled Tofu Kabobs with Spicy Marinade |
TANGY SAUCES A Bandol rosé is always good with a barbecue sauce; it is even keeled and can handle any sauce you throw at it. A Barolo that’s at least 5 years old is earthy, with hints of truffles and a bit of chocolate, and sturdy enough to stand tall with a tangy sauce that complements it at the same time. RECIPE: Basic Barbecue Sauce |
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