By Ray Spaziani
Wine Talk
Ray Spaziani
A grilled steak needs a big red wine. The easiest thing to do is to match it with Cabernet Sauvignon. It is easy and a great pairing. Bordeaux is a great match also.
There are several California wines that use the Bordeaux blend. However, these wines are not considered to be Bordeaux because they are not from the Bordeaux region. This is Cabernet, Merlot, Cabernet Franc, Petit Verdot and Malbec. These are great wines with grilled steaks in that they offer currants, orange oils, vanilla and a coffee flavor. The California wines are much less expensive and many are as good.
Smoked brisket is a labor of love. Some home cooks have been known to get up before sunrise to get their brisket in the smoker 12 to 16 hours before dinner. It pairs well with Syrah and Petite Sirah. This wine is big enough to go with smoked meats; they are good on their own as well.
Ribs with lots of sauce is an American favorite cookout food. Many times the sauce has a hint of sweetness. Not being a fan of sweet wines, I would match this with a wholesome wine that may possess a touch of sweetness without being too sweet. My choice would be an Amarone della Valpolicella. This is a big wine that has all the correct notes needed to match up to ribs. At around 15 percent alcohol by volume, it won’t be overwhelmed by any smokey char. It has flavors of red licorice and cherry that will make these items work. Every spice rub is a little different, and if the Kansas City style is to your liking, then match it with some nice Napa Valley Zinfandel. This can give a wide range of pairing possibilities.
Hot dogs are my favorite. I love them well done with a toasted roll, some butter plastered on the roll and a little light mustard. I like sparkling wines with my dogs, and my favorite is Prosecco. Prosecco is a sparkling wine that originates from the Valdobbiadene region in Veneto, Italy. It is made using the glera grape. Most Prosecco is produced in a dry brut style. It has green apple flavors and honeydew melon, pear and honeysuckle that goes great with my well-done dogs. If you try Prosecco, be careful. It will become a favorite.
Hamburgers are the American staple. With the hundreds of topping options for burgers there is a wide range of wines that work well with them. I like Cabernet, Merlot and Zin. If you can find one, try a Pinot Meunier. This wine works well with a wide range of toppings and goes great with the crust of the patty itself. It has spices and blood oranges and is a wonderful choice.
Chicken is my favorite grill mate. I like Chardonnay with grilled chicken. If it is marinated, then I like an unoaked single fermentation Chardonnay that is crisp and clean. It seems to pick up the flavors of the marinate. Chicken done any other way seems to taste best with the California style buttery, oaky Chardonnay.
Experiment around and see what works for you. Get grilling in the summer sun and enjoy some good wines.
Ray Spaziani is the chapter director of the New Haven chapter of the American Wine Society. He is on the tasting panels of Winemaker Magazine and Amate del Vino and is a certified wine educator and award-winning home winemaker. Email Ray with your wine questions or activities at realestatepro1000@gmail.com.