10 Great wines for BBQ

June 29, 2:15 PMPortland Wine ExaminerDavid Gray

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Living in the Northwest we all know how important it is to enjoy the sunny days outside whenever they come, and this 4th of July you'll certainly want to enjoy the sun and an outside Barbeque!  There's no need to change to beer, however.  There are a wide range of wine choices to pair along side grills of all different types! 

Here's a rundown of 10 great wines to enjoy this holiday:

1. Forgeron Cellars 2003 Syrah ($30) - Washington State is building a solid reputation for the production of world-class Syrah with more solid fruit on the palate than the Rhone Valley examples, and more complexity and depth than California counterparts.  This Walla Walla example is perfectly aged with the current vintage of 2002 being sold today.  Pair it with spice-rubbed pork ribs for the most perfect match...nothing too spicy or sweet.
2. If you have some sweet sauces over white meats on the grill, pair them with an Australian Syrah example.  The bouncing blackberry fruit of a Boarding Pass Shiraz ($18) by Grateful Palate Airwines.  The fun label is just one more reason to share this approachable and exhuberant example.
3. For burgers, there's no better match than a great Argentinian Malbec.  With medium body and a lightly spicy edge, the Pascual Toso Malbec ($10) can't be beat.  And what a great value!  It's a perfect everyday, all-around drinking wine, with dark fruit flavors of plum, cassis and raspberry and white pepper spice on the finish.
4. When you're going to kick up the spice, serve your spicy-hot foods with a brash Cline Ancient Vines Zinfandel ($15).   The black pepper vein throughout this full-bodied California wine are a peer-level match to hot spices.  The spices cancel each other out, revealing the refreshing black raspberry fruit bursting through.
5. There's nothing quite like a nice Sicilian red, such as the Firriato Chiaramonte Nero d'Avola ($20) to pair up against a lean steak cut.  Grab a New York Strip or Petite Sirloin wrapped with bacon.  The spicy touches of the sinister Nero d'Avola dark fruit flavors will add a gourmet touch to the savory envelope waiting to be opened with your next bite.
6. A down-home southern sweet BBQ sauce needs a thick and rich wine to provide the relaxing notes to an afternoon sojourn with friends.  Provide a crowning touch with a bold Zinfandel.  Choose Klinker Brick's Old Ghost Zinfandel ($34) to impress your guests.  Huge raspberry and pepper spices are blended with hints of tea and tobacco, sage and mint, with a dash of bittersweet chocolate on the mid-palate. 
7. Or maybe you just want a "gulpable" red for friends who are unlikely to know the difference!  A great wine to stock up the rack with is the Cypress Cabernet Sauvignon ($8) by J. Lohr of California.  Cherry and oak-tinged full body have the perfect blend of easy drinking fruit, mild tannin and budget price to provide an effortless transition from hungry to happy.
8. For white wine drinkers, BBQ usually requires something with heft.  Chardonnay is OK, but a better choice in the Northwest is a nice new Viognier (vee-own-yay).  The Cougar Crest Viognier is an outstanding choice.  Crisp pear and peach flavors blend with bracing acidity and fuller body to balance with the heft of stick-to-your-ribs fare, especially when spicy.  The intricate balance of this great wine will have you devouring your food and savoring the wine at each sip.
9. For those of you with a sweet tooth, there's always the delicious Apricot flavors bursting from a lightly sparkling glass of Muscat.  Especially refreshing with very spicy foods, the Martin & Weyrich Moscato Allegro ($10) is a popular find.  Served cold, it provides the cool to a hot afternoon.  Whip out some fresh fruit including strawberries or watermelon and enjoy! 
10. Perhaps you're serving up a prime cut of steak off the grill, and want a better Cabernet to show off.  There's probably not a better suggestion than to recommend the Russell Creek2003 Winemaker's Select Cabernet Sauvignon ($50).  With scores in the mid-90's, Larry Krivoshein has solidified his Walla Walla reputation with this powerful and solid entry.  The rock-solid oak and cherry flavors mingle with mocha and herbs to bring forth a wine too sturdy NOT to pair with a grand cut of meat.  

A few notes about serving wines at a BBQ

• Don't be afraid to cool down the reds a bit.  Leave them in a cooler on a tray left on top of ice to bring them down to a desireable 65 degrees.  
• Serve the wines in proper wine glasses if you can.  The right glass will help maintain the flavors with ample strength to match the ultra-bold flavors of BBQ.