Grillin’ with Wine

BY RICCARDO TARABELSI

Recently I was at a friend’s house for a family barbecue. The kids were playing in the backyard (where my middle son almost crashed into a brick wall with a four-wheeler; different story for a different time,) the host was grilling up burgers and brats, and I was having a cold beer. As guests were arriving to this fun gathering,

I started noticing a pattern: people walking in were exchanging greetings with everyone, but when they arrived to where I was sitting, they all said the same thing to me, “You’re drinking beer?!”

My response to everyone was the same, “C’mon, am I that much of a wine snob?!”

I had already poured a glass of pinot noir for my wife and a cabernet for a friend, but there was just something enticing about an ice-cold beer on a warm day to pair with a juicy burger. Truth be told, I did sneak a couple of sips out of my wife’s glass when she wasn’t looking, just to cleanse my palate from the beer. Maybe my friends were right about me. Just in

case you’re like me, and would rather have wine with your grilled cuisine, here are some wine suggestions for all of the barbecues this summer will bring.

ZINFANDEL will be able to handle a wide variety of red meats. This bold red wine bellies up to meaty, smoky flavors – allowing the varietal’s black pepper spice, acidity, and ripe tannins to carry the meat’s

fats and texture to a new dimension. A Zin will also work well with barbeque sauce, steak sauce, and mild salsas – if there is too much spice in the sauce the two will compete, and both the wine and the sauce end up as losers.

MERLOT is the spicy sauce answer to the above dilemma. With the characteristic fruit-forward flavor profile, this varietal will support the spice and not aggravate it. Grilled pork chops, chicken, and gardenvariety salads with lighter dressings also mingle well with Merlot.

SHIRAZ/SYRAH is another varietal that makes the grill-friendly wine list. This varietal is delicious with just about any red meat. Offering dynamic, somewhat aggressive fruit flavors, balanced with more mellow tannins and a softer-fuller body – this wine’s place to shine is definitely at a barbecue gathering! Rhône Syrahs tend to have a smokier flavor characteristic and lend themselves extremely well to smoked brisket.

CABERNET SAUVIGNON is made for steaks with a higher fat content, and burgers of beef or turkey will pair equally well. The tighter tannins are significantly mellowed by the meat’s fat, producing a palate pleaser to remember. Top your burgers with bold cheeses, like blue or sharp cheddar, and this varietal gets even better.

PINOT NOIR a flexible varietal that is grilled chicken that has been doused in known for being extremely food-friendly. Italian dressing or a citrus marinade will Pair it with everything from grilled fish be unbeatable with a Sauvignon Blanc. to a juicy burger. Pinot Noir is an ideal Likewise, roasted peppers, veggies in fresh candidate for grilled fish – especially herbs, and grilled fish with dill and lemon salmon. If you aren’t sure what wine will will all be highlighted in tandem with a work with your grilled dinner, Pinot Noir Sauvignon Blanc. will likely be your best bet. RIESLING is the perfect varietal for GEWÜRZTRAMINER often offers CHARDONNAY will work wonderfully a balance to spice with its slightly to with grilled fish (including shellfish), moderately sweet character. This varietal chicken with creamy sauces, and grilled would be a great choice to go with corn on the cob with lots of butter. blackened Mahi Mahi or grilled Cajun chicken with fresh mango salsa. grilled brats, shrimp, barbecue chicken, In general, red wines go well with grilled grilled pineapple, and a variety of red meats — like your basic burgers, grilled veggies. steaks, and ribs. These meats can be somewhat salty, a bit smoky, and tend to be Sunday in the Vineyard SAUVIGNON BLANC has an herbaceous a touch sweeter depending on marinades, June 17th • 2–5 pm • Billy Lurken quality that supports marinades and sauces sauces, condiments, cooking times, etc. June 24th • 2–5 pm • Kevin Ryan with similar attributes. For example, The lighter meats and sauces are more apt Bring your lounge/lawn chair and lunch. We will have snacks available for purchase and South Dakota beer. This is a rain or shine event. Please no outside alcohol. to flow better with white wines that share similar flavors as the foods they are meant to accent. If you are having a backyard barbecue, offer a few whites and a few reds and let your guests mix and match to see which flavor suits their preferences. There are no hard and fast rules.

I don’t remember where I heard this, but it’s so true… There are only two kinds of wine: those you like and those you don’t. Trust your palate! Carpe vino!

Riccardo loves to grill out with his wife Marybeth (celebrating 23 years this month) and enjoys dining al fresco with their three sons Dante, Berent, and Jaxon. When they’re not in the backyard with their family, Riccardo and Marybeth are downtown at their restaurant, R Wine Bar & Kitchen. Contact Riccardo at riccardo@ rwinebar.com.

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