Bar-B-Q: Yum, but Where’s the Wine?

By Tamara J. Lesnar
Contributing Writer

Summer solstice is upon us and we all know what that means: BBQ! Now is the time for cooking outdoors. Many of us have family reunions, go camping, and BBQ for our evening meal. And let’s not forget the wonderful holidays of Fourth of July and Labor Day. One great way to celebrate the BBQ is with a great wine. In many ways it is difficult to decide what kind of wine to serve. Are you using smoke in the cooking method? Are you making things spicy? What kinds of meat and fish? Are you using indirect heating or direct heating? Whew! So many decisions to make. Let’s keep it simple: match your flavors.

Typically with juicy, succulent red meats I tend to go with full body Cabernet Sauvignons that display berry and pepper flavors. These wines have tannins that stand up next to the char of the grill but also allow the berries to compliment the meat and enough spiciness to stand up to the seasonings used. Other reds that go well with beef are Zinfandels, Pinot Noirs, Syrahs, Merlots and Grenaches. Although all these wines can be found with a medium body, Zinfandels, Cabernet Sauvignons, and Syrahs tend to range from medium to full body, while Pinot Noirs, Merlots, and Grenaches range from light to medium. Whites rarely can navigate the boldness of grilled red meat but if you prefer a white wine, stick to medium to full body Chardonnays that have bolder oaky, toasty, and buttery flavors.

If fish is the main course, whites are the way to go. Chardonnays that are oaky and buttery compliment grilled fattier fishes like Salmon, Tuna, Swordfish. But if you are grilling shrimp or a white/non-oily fish such as Catfish, Red Snapper or Sea Bass, choose a lighter to medium body Chardonnay that has notes that are crisp and less oaky. And if you are cooking or garnishing with citrus flavors choose a Chardonnay with citrus notes or try a Sauvignon Blanc, Pinot Gris, or Pinot Blanc.Chicken pairs well with oaky, buttery Chardonnays but also goes well with the berry-spicy flavor of the Grenache grape. Grilled Pork is very versatile; try it with Chardonnay, White Zinfandel, Pinot Noir, Merlot, or Zinfandel. If lamb is what you crave, try a Cabernet Sauvignon, Pinot Noir, Barbera, Zinfandel or Merlot. With sausages like Brats, Italian Sausage, and Hot dogs a white like Chardonnay, Riesling, Pinot Gris and Sauvignon Blancs with a light to medium body can hold up to the delicate and spicy flavors of the sausage.

Let’s not forget about dessert and the wines that go with it. Fruit salads match perfectly with those floral fruity notes of Rieslings, Gewurztraminers and Semillons. Cakes and bars can pair well with Asti.

With the BBQ season in full swing, wines are a great way to celebrate one of America’s favorite pastimes. So open up a bottle and Na zdorov’ya!

Hello, Reader reader! I am SO honored to be one of your new writers. I hope that my twenty-one years of ingesting alcohol, particularly wine, opens you to new experiences in your appreciation for wine. My name is Tamara Lesnar.

Back in the 1990s, I went to culinary school in Chicago at Kendall College. During that time, I was both a server and manager at Johanna’s Wine Bar, located near The Magnificent Mile in downtown Chicago. We drank many delicious (and, might I add, expensive) bottles of wine. This of course led to many trips to Northern California’s wine country, where I was fortunate to eat more food, and drink more awe-inspiring wines.

In 2004 I moved to the F-M area and completed my Baccalaureate in Science at NDSU in Zoology. Currently I am a docent at the Red River Zoo where I coordinate outreach programs. You may have seen me.

I am on a lifelong search for food and wine. I plan on being your guinea pig, your personal taster. I look forward to meeting all wine enthusiasts and people in the food & beverage industry.
       
My Two Picks of the Week:
Rombauer Vinyards Carneros Chardonnay 2008, $35.63
Layer Cake Shiraz 2008, $15.11

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