4th of July BBQ wines

June 29, 9:01 PMMiami Wine ExaminerAimee Youngs

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There’s no better time to light up the barbie than the 4th of July.  It’s hot as hell in South Florida, and cooking indoors is just not an option.  Plus, it’s a great time to gather with friends and family, have some drinks, and eat your favorite summer foods.

Wine can be a great pairing option for barbequed foods and their typical side dishes.  Whether you’re hosting a BBQ party, or attending another, consider wine a great accompaniment.

If you have time, consider making Sangria.  This should be made a day in advance so it has time to marinate (along side the steak and chicken).  If this is something you have time for, check out my Simple Sangria recipe.  Red or White, served chilled over ice, there is no more refreshing way to drink the day away!

If you don’t have the time to make Simple Sangria, there are some excellent wine options that will match the menu.  Remember that grilled food tastes smokey, so wines that compliment this flavor are what to look for.  A full-bodied, buttery, and oaky California Chardonnay will go nicely with grilled chicken or fish.  This will also go well with creamy potato salad or coleslaw.  Another option for grilled chicken or fish is a light-bodied, low-tannin Pinot Noir from a cool climate, like Oregon.

For red meats such as burgers, steaks, and ribs, look to the fuller-bodied reds.  Cotes-du-Rhone from France is a well-known BBQ-friendly wine, as is Zinfandel from California (also known as Primitivo in Italy).  Cotes-du-Rhone offers smooth tannins and Zinfandel offers a spicy kick.

Syrah/Shiraz and Petit Syrah are also BBQ friendly.  In California, the wine is called Syrah.  In Australia, they say Shiraz.  Also consider Riojas from Spain and Malbecs from Argentina.  These reds will also pair well with grilled vegetables.

It isn’t tough to pair wines with BBQ.  However, adding a particular flavor marinade or sauce can affect the wine pairing.  For example, a spicy Chimmuchuri sauce eaten with steak may bring out too much heat and alcohol burn in a red wine.  It’s better to stick with a sweeter white such as Riesling if using a spicy sauce.

Other common foods and flavors used with BBQ, and their wine pairings:

Lemon & other citrus-based sauces – Sauvignon Blanc
Soy Sauce – Riesling
Fruit Chutney – Chardonnay, Merlot
Mushrooms – Pinot Noir, Sangiovese
Rosemary – Cabernet Franc, Merlot, Pinot Noir
Dill – Sauvignon Blanc, Viognier

Intense seasonings may become the prominent flavor in a dish.  A wine should match whatever that prominent flavor is.  For traditional BBQ flavors, and BBQ sauce, stick with the main BBQ pairing suggestions.

And don’t forget:  Champagne goes with most foods, and since we are celebrating our nation’s independence, there’s nothing wrong with popping open a nice bottle of chilled bubbly.  To learn more about whether a wine is appropriate with a certain food, read the back label, or ask a store employee for their opinion.

Happy 4th of July!