Great Grillin' Wines

As you get ready to fire up the grilll over the holiday weekend, it's time to think about what you will be serving with those burgers, ribs, kabobs and other BBQ goodies.

Allow me to make a few recommendations that are sure to please your palate.

One of my all time favorite burger wines has to be a Zinfandel, hands down. And no, I am not talking about the sweet, pink White Zinfandel you may have taken from your grandmother's kitchen when you were a kid.  (No offense, but can we PLEASE put down the White Zin and try something new! More on this in a future blog.)

Anyhow, in  my humble opinion,  there's nothing better than a big juicy burger with blue cheese and bacon matched with a big, bold Zinfandel. A great Cabernet will also do the trick here. The high acidity, tannic structure,  jammy notes and hint of spice make Zinfandel a perfect match for a steak, burger or ribs.  However, you may want to watch spice in the BBQ sauce. Too much spice will have your wine and food competing against each other. Not a good scenario. If you are looking for a smoother alternative to a Zin, you could always check out a nice Syrah.  Some of my favorites comes from the northern Rhone Valley.  A young Syrah from northern Rhone tends to have nice tannins and a little smokiness that goes great with BBQ ribs.

Zins to Try:

• The 2009 Jelly Jar from Napa Valley boasts big jammy flavors with hints of vanilla and spice. ~$25
• If you are looking for all the flavor at a lower cost, check out the 2010 Predator Zin from Lodi, CA. It's a great bargain at about $12 a bottle. (You get a little more tart fruit on the palate, like cranberries, but it's still nicely balance for the price)
• The 2009 Sobon Estate "Fiddletown" is also a great choice. ~$22  

Opting for lighter fare like fish or chicken? You may want to try a nice Riesling or Gewurztraminer. Rieslings make a lovely pairing with grilled fruits and chicken. The spicy sweet notes of a Gewurztraminer are a wonderful compliment to blackened fish or chicken. I am a big fan of German Rieslings from the Mosel Valley, some of the greatest Rieslings in the world come from this area.   If you haven't ventured past Pinot Grigio or Sauvignon Blanc, give something new a chance this barbecue season. As I always say, too much wine too little time. 

And if you are still unsure what to serve, you can always opt for a Pinot Noir, it's food friendly and works well with most grilled meats.  One of my favorites right now is the 2005 Chateau de Chamirey from Burgundy.  There's a nice nose of wet earth, followed by some nice ripened fruit and a very long silky finish. I just picked up a 1/2 case for $20 a bottle at my local Total Wine store. Great bargain, since the wine is typically priced at about $35.  If you can get your hands on this, your palate will thank you. If not, the 2007 is also drinking quite well.

So, go fire up the grill and enjoy the holiday weekend.

Until next time, Carpe Vino!

Crystal

Carpe Vino

Welcome to my world of wine.  Let’s take a journey together through the fertile fields and tangled vines of wine country and find the perfect pairing for any occasion.

Food and wine have long been a passion of mine. Don’t tell my husband, but my first true love was a bottle of 1997 Brunello Di Montalcino.  Nothing quite captivates your senses or evokes as much emotion as that perfect bottle of vino.   In fact, it was a 97’ Brunello that I served to my future husband on our third date that landed a ring on my finger.  Needless to say, there is special place in my heart for this Italian beauty.

Don’t get me wrong, I love a great Bordeaux, Napa Cab, crisp German Riesling or just about another varietal depending on the mood, but this girl’s heart belongs in Tuscany.

Too much wine too little time.  That’s my motto!  Of course, we all have that go-to wine, the one we love, or the one that’s simply safe.  If I can give you one piece of advice when it comes to wine, take a chance!  Life’s too short to be boxed in to one or two standard selections.  As my mom always said, “try something new, you might just like it.” 

With more than 5,000 grape varietals, it’s no wonder the occasional wine drinker gets a little intimidated when perusing the shelves of their local wine store.  There’s white, red, rose, sparkling and that’s just the beginning. 

If you go with a white – do you choose a Chardonnay, Sauvignon Blanc, Pinot Gris, Chenin Blanc, Viognier, Muscadet, or perhaps a  Riesling?

Or what about red?  Is it a Cabernet, Merlot, Pinot Noir, Zinfandel, Sangiovese, or even a Malbec?  We haven’t even talked about Old World or New World – feeling dizzy yet?

It’s no wonder people feel like they have a case of vertigo when attempting to make a simple selection to go with the sumptuous dinner that awaits them. 

It doesn’t have to be that way. Wine doesn’t have to be Pandora’s Box.  Your palate holds the key to unlocking the mystery and I am here to help. 

Like a great artist that turns a blank canvas into a masterpiece – we can use our palates to create our own work of art by marrying the perfect wine and food combination.

So tonight, I think I am going to whip up a blackened tuna steak with a black bean corn salsa and avocado cream sauce.  I think this one calls for a Russian River Valley Chardonnay.  Not into white?  Go for a nice Syrah instead.

  

Leave your GPS at home and let your palate be your guide!

Carpe Vino,

Crystal