wine connection
The right wine can add the perfect touch to your summer barbecue.
S ummer wınes
Behind every great outdoor meal is a fine wine
WHEN THE SUMMER season rolls around, I love being outdoors. An ideal summer day is all about backyard get-togethers with family and friends, grilling great food and, of course, sampling wines from around the globe. It’s easy to plan and execute a casual day of food and wine.
Generally accepted rules from the past— white wine with fish, red wine with meat—are not always true. With few exceptions, you can be adventurous or subtle when pairing wines with your favorite foods. The key to matching grilled food with wine is balancing the intensity of the respective flavors (bigger wines with more robust food and lighter wines with more delicate food).
Let’s look at some classics from the grill and wines in winning combinations.
If you want to keep your meal simple, go for it! A juicy Syrah with blueberry fruit, chocolate and hints of pepper is a dynamite pairing with hamburgers, hot dogs and corn on the cob. California’s Central Coast and Washington’s Columbia Valley are producing many examples of this seductive red.
CORBIS
Greet your guests with a glass of the latest vogue pink. Rosé is making a huge comeback,
with an increasing number of quality
wines coming to market. Unlike the
sweet White Zinfandel, rosés can be
dry, crisp and refreshing. They make
an excellent starter with appetizers and
can be added to the list of grilled
shellfish pairings. Rosés from Tavel,
in France’s southern Rhône Valley,
and Provence in southern France; rosa-
dos from Spain; and various varietal
from the Tempranillo grape rosés from California are all examples
that are simply superb with of why rosé is gaining such pop-
hearty beef flavors. Annette Alvarez-Peters ularity. Or try one of the bubbly rosé
Don’t be afraid of pairing these meats with Champagnes. They’re just delicious.
white wines, either. They can be refreshing on a Remember, don’t worry about rules. Match
hot day, when a red just doesn’t get it done. Just wines that you like to drink with your menu,
avoid whites that are too delicate; opt for a cold keeping in mind that one should not dominate
glass of a big oak-driven California Chardonnay or overpower the other. Think balance. Extremely
or Sauvignon Blanc. spicy foods are difficult to pair with wines, so be
sure to keep the jalapeño poppers and the high-
alcohol, tannic reds apart.
DAN MANNING
All you need to do is hail the chef, ring up the guests and stop by Costco for all the essentials. After all, summer days are for relaxing and enjoying life’s simple pleasures. C
Annette Alvarez-Peters oversees Costco’s national wine, spirits and beer program.
Australian Shiraz, a ripe, fruit-forward wine, really complements pork loin chops and chicken breasts with a savory rub.
Baby back ribs prepared with sweeter sauces are magic when served with a juicy red Zinfandel from California, highlighting the rich plum and blackberry flavors.
Lamb lovers should consider a Château-neuf-du-Pape. Its spicy notes go perfectly with the earthy flavors in both the wine and the food.
When it comes to barbecuing, beef is still king. No matter what cut you prefer, the rich, smoky flavors imparted by the grill almost scream for Cabernet Sauvignon. Lush, velvety Cabernet from California’s Napa or Alexander valleys or the rich, herbal qualities from Chile’s Aconcagua, Maipo or Rapel valleys can elevate any beef experience.
Argentina’s hallmark variety is Malbec—a robust wine featuring lush, dark fruit flavors that can transform a rib eye into shear joy. Spain’s Rioja region produces full-bodied reds
Half of my grill is dedicated to seafood— not only because fish is wonderful on the grill, but also because so many of my favorite wines are perfect with fish. Grilled salmon with an elegant Pinot Noir from Oregon’s Willamette Valley or from California’s Sonoma Coast or Santa Barbara County is an event.
Grilled mahi-mahi and swordfish are delicious, particularly when paired with the vibrant minerality of a German Riesling. Just be careful about combining heavily oaked white wines with light, delicate fish such as flounder. Stay with an unoaked New Zealand Sauvignon Blanc, which will add bold citrus flavors and can also complement a salad topped with grilled shrimp or scallops.
Grilled shellfish can be an ideal first course along with vegetables that sweeten up on the grill. Chardonnay—oaky, buttery and rich—is a luscious companion made in varying styles. These lovely wines can be found from Washington, Australia, Chile and California.
Wine Guide For information on Costco’s Kirkland Signature™ wines, including vintage notes and food-pairing tips, go to costco.com, click on “Costco Connection Magazine,” then “Kirkland Signature Wine Connection.”
Summer wine sampler* Clos Du Bois Cabernet Sauvignon Reserve, Alexander Valley Item #174955 Cline Zinfandel Ancient Vine, California Item #199145 Sterling Merlot, Napa Valley Item #85225 Kim Crawford Sauvignon Blanc, New Zealand Item #296058 La Crema Chardonnay, Sonoma Coast Item #145000 Treana White Meritage, Central Coast Item #307014 Conundrum White, California Item #18926 *Not all wines available at all locations. See costco.com for more wine choices.
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