Grilling and Chilling

A key component of basking in the backyard is firing up the barbecue and grilling all sorts of tasty treats. And while many of us reach for a cold beer while doing so, there are many great options in the wine world for those who are more inclined to go the way of the grape.

As the mercury rises, there’s a tendency to reach for white wine before red–after all, who wants to drink wine at room temperature when the room is 20ish degrees? There’s no question that a light, refreshing, well-chilled white wine can help beat the heat. “During the summer months, our consumers look for very young, crisp, refreshing products, particularly whites and rosés,” says Tico Cornejo, proprietor of The Winehouse (formerly Pembina Fine Wines).

There are many well-priced white wine categories in which great summer sippers can be found. Italian Pinot Grigio, for example, typically brings light apple and floral notes without the intrusion of oak. Wine aged in oak usually adds weight to a wine, taking away from the crispness of the fruit. Stainless steel fermented Sauvignon Blanc from Chile, New Zealand, South Africa and beyond will deliver lemon-lime, grapefruit and grassy notes without pinching your pocketbook too badly.

There’s more. Carol Herntier, product ambassador for the Manitoba Liquor Control Commission, is a big proponent of Canadian wine and enjoys pairing barbecued fare with wines made in Canada. “For chicken and pork, white wines are my usual preference–Ontario Riesling, Pinot Blanc from B.C., and so on.” Rosé wines–not to be confused with the popular (and sweeter) blush wines–are great for chilling and sipping with food cooked over an open flame. “At The Winehouse’s in-store grill, we made jumbo tiger shrimp marinated in a spicy sauce with an old ‘oxidized’ Semillon as the base. The best match with the food–by far–was a dry Mourvèdre Rosé from California.” Dry rosé is great with grilled veggies or salmon steaks as well.

As for red wines, it’s best not to overthink things, and it’s certainly best not to get into the tannic, bone-dry wines. “Reds should be simple, light to medium body, low in tannins with fresh accents of fruits and free of those green pepper and herbaceous influences…save that for the winter months,” says Cornejo. Gamay, Zinfandel, entry-level Shiraz and New World Pinot Noir will typically fit the bill nicely and will work with burgers and dogs.

“If I’m going for a red, I like Gamays from Ontario,” says Herntier. However, when opting for a big steak, she opts for bigger, more tannic reds that can stand up to the heavy protein. “For steak or ribs, I love Baco Noir. The Cabernets and Merlots from B.C. are also favourites with steak.”

If you’re looking to try something a little different try making some sangria. “Sangria is an excellent choice for the grilling season. It’s very cost-efficient when catering to a large gathering,” says Herntier. Flavoured fruit wines are also popular in the summer, some of which are made right here in Manitoba. They can be drunk as is or mixed with soda water and ice for a refreshing twist.

As a whole, pairing wine with food cooked on the barbecue isn’t rocket science. “Grilling doesn’t require a lot of thought–it’s a very forgiving method of cooking; therefore, pairing grilled foods with wines is a forgiving task. Most meats, vegetables and fish served with green salads can be paired with a wide variety of products,” says Cornejo.

There are also no rules when popping corks and grilling in the backyard. “I still love experimenting and encourage everyone to keep trying new wines–you never know when you’ll encounter a new favourite,” says Herntier. “I’ve had a red wine from Tunisia with grilled salmon and was very impressed with the pairing.”

So sit back and let your pals crack open a cold beer to drink with barbecued treats, then wow them with your savvy wine picks.