Barbecue and Wine

There are those who will swear (especially those who live in the Southwest) that the one and only beverage that can possibly be served at an outdoor barbecue is beer…either by the bottle or from a keg….but I beg to differ. First of all, I just HATE the taste (and smell) of beer, and the truth is that wine is a better choice of beverage for an outdoor barbecue  — in the hot summer months, anyway. Wine in general is better, of course, but specifically, zinfandel is better — much better.

Zinfandel is known as California’s heritage grape, and it is just a natural partner with barbecue. Zinfandel is versatile and available in many different styles. It enhances barbecue sauce or marinade when it is added to them, and it adds to the pleasure of eating barbecue when it accompanies the meal. The zinfandel is made from red grapes, but there is also a version known as white zinfandel. White zinfandel has a slightly pink coloring.

Rick Slomka, Canadian Director of the Wine Institute of California, says, “With barbecuing season here, there is no better match than a great Zin paired with spicy, grilled foods. Zinfandels are approachable, easy-drinking reds that reflect the casual, informal appeal of an al fresco get-together.”

Because the red zinfandels are dry, they are a perfect match with spicy food like barbecued meats.

One idea that I really like is to let your guests experiment on their own. The guests will be having fun and decreasing work for you in the process. Set up a table in a nice cool shaded area, open several different bottles of zinfandels, set out some glasses and let your guests try different pairings of meats and wine. Experimentation keeps life (and barbecues) interesting.