{"id":683,"date":"2023-05-26T08:00:00","date_gmt":"2023-05-26T12:00:00","guid":{"rendered":"http:\/\/dev.wtso.com\/blog\/index.php\/2017\/06\/27\/2017-6-27-wines-for-grilling\/"},"modified":"2023-05-25T15:16:44","modified_gmt":"2023-05-25T19:16:44","slug":"wines-for-grilling","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/wines-for-grilling\/","title":{"rendered":"Wines For Grilling"},"content":{"rendered":"

Grilling is more than a culinary activity. It brings people together and facilitates the celebration of important occasions like holidays and birthdays. Just as grilled food can enhance a celebration, the right great wine<\/a> pairing can elevate food and add a new dimension of depth to the experience. Here are nine pairings to make your next gathering around the grill even more special.<\/p>\n

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Wings – Prosecco<\/h2>\n

Chicken wings come with a wide array of sauces, many of which feature flavors spicy, sweet, or both. Fortunately, spicy and sweet foods both pair well with fruity wines that have a touch of sweetness. Prosecco, a sparkling wine from Italy, makes for a great choice because it\u2019s very crisp and has a touch of sweetness. It cuts the heat of spicy wings and refreshes in hot weather.<\/p>\n

WTSO Wine Recommendation:\u00a0Prosecco Superiore Serre Colsenta\u0300 Valdobbiadene NV<\/a><\/p>\n

Bass – Sauvignon Blanc<\/h2>\n

Grilled bass features a combination of hearty, smoky, grilled flavors with delicate seafood and fresh tasting garnishes like citrus and herbs. The dry, crisp, white wine, Sauvignon Blanc, will enhance the taste of the fish without covering it and will also complement fruits, herbs, and vegetables used in the preparation and seasoning.<\/p>\n

WTSO Wine Recommendation:\u00a0Emmolo Sauvignon Blanc 2021 by Wagner Family of Wines<\/a><\/p>\n

Shrimp – Provence Ros\u00e9<\/h2>\n

One approach to wine pairing emphasizes the matching of wines to dishes from the same place of origin. The region of Provence in the South of France sits on the Mediterranean coast and is a source for both wine and amazing shrimp dishes. Ros\u00e9 from Provence is dry and light and usually contains a blend of red grapes such as Grenache, Syrah, and Cinsault. It matches the flavor of grilled shrimp, as well as the color, making for a striking combination.<\/p>\n

WTSO Wine Recommendation:\u00a0Provence Rose\u0301 2022 Les Quatre Tours ‘Classique’<\/a><\/p>\n

Bratwurst – Dry Riesling<\/h2>\n

German sausage and wine go hand in hand. The salty, fatty, goodness of brats is balanced by the clean, lean brightness of the wine. Riesling also has enough acidity to stand up to sauerkraut, the nearly inevitable side item with brats. Try to find a dry Riesling, which is very fashionable at the moment in Germany – delicious examples can be found at a good price.<\/p>\n

WTSO Wine Recommendation:\u00a0Dry Riesling Trocken Korrell Nahe 2021<\/a><\/p>\n

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Corn – California Chardonnay<\/h2>\n

Whenever a dish is described as “buttery,” consider pairing with Chardonnay. In California, Chardonnay often goes through a process called “malolactic fermentation,” which transforms the tart, fruity acid in the wine to soft, buttery lactic acid. The flavors of the corn, butter, and wine will fuse together into a fantastic whole.<\/p>\n

WTSO Wine Recommendation:\u00a0Bridlewood Estate Winery Chardonnay 2019 Santa Barbara County<\/a><\/p>\n

Portobellos – Red Burgundy<\/h2>\n

Grilled portobello mushrooms aren\u2019t just for vegetarians. When paired with the right wine, they will tempt anyone who loves grilled food. Red Burgundy has an earthy flavor that matches the taste of the mushrooms and a light body with a silky texture that won\u2019t overwhelm the dish.<\/p>\n

WTSO Wine Recommendation:\u00a0Domaine Sirugue Marsannay Rouge ‘Les Champs Perdrix’ 2020 <\/a><\/p>\n

Hot Dogs – C\u00f4tes du Rh\u00f4ne<\/h2>\n

Wines from the C\u00f4tes du Rh\u00f4ne appellation can originate anywhere in the Rh\u00f4ne Valley and normally feature Grenache as the dominant grape in their blend. C\u00f4tes du Rh\u00f4ne is food wine with acidity enough for condiments like ketchup and relish, as well as enough flavor to balance spicy mustard or chili. You would be hard pressed to find a better pairing for hot dogs.<\/p>\n

WTSO Wine Recommendation:\u00a095 Pt. Cha\u0302teau Courac AOC Co\u0302tes-du-Rho\u0302ne Red 2020<\/a><\/p>\n

Burgers – McLaren Vale Shiraz<\/h2>\n

Americans may love our grills, but we\u2019re not the only ones. Australians cook out so often that it\u2019s no wonder so many of their wines are meant to suit grilled foods. Why not pair the iconic American burger with a Shiraz from the McLaren Vale in Australia? Shiraz is spicy and full-bodied, with deep fruit flavors and a dark color. There is also a smoky character in the wine that will work beautifully with the meat.<\/p>\n

WTSO Wine Recommendation:\u00a093 Pt. Kay Brothers Hillside Shiraz 2019 McClaren Vale Australia<\/a><\/p>\n

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Steak – Saint-\u00c9milion<\/h2>\n

Arguably the most regal of grilled foods, steak is a magical expression of simplicity. Cabernet Sauvignon is the classic pairing with steak, but why not add a twist by looking to the region where Cabernet first became famous?\u00a0Red Bordeaux is usually made from a blend of Cabernet and Merlot, with the possible addition of Cabernet Franc, Malbec, and Petit Verdot. Saint-\u00c9milion is a sub-region where Merlot is normally dominant in the blend and produces wines of incredible complexity and structural balance. Keep a bottle on hand for the next time you grill up a steak, and you won\u2019t be sorry.<\/strong><\/p>\n

WTSO Wine Recommendation:\u00a0Cha\u0302teau Palais Cardinal Saint-E\u0301milion Grand Cru 2018<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Grilling is more than a culinary activity. It brings people together and facilitates the celebration of important occasions like holidays and birthdays. Just as grilled food can enhance a celebration, the right great wine pairing can elevate food and add a new dimension of depth to the experience. Here are nine pairings to make your […]<\/p>\n","protected":false},"author":14,"featured_media":6679,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345],"tags":[19,45],"class_list":["post-683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings","tag-bbq","tag-pairings"],"_links":{"self":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/comments?post=683"}],"version-history":[{"count":6,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/683\/revisions"}],"predecessor-version":[{"id":6681,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/683\/revisions\/6681"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media\/6679"}],"wp:attachment":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media?parent=683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/categories?post=683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/tags?post=683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}