Barbecue and Wines
With the holidays coming up, I've had a few questions about drinking wine with your barbeque. For some reason a lot of people are convinced that wine is somehow more festive than beer. While I scarf at that notion, our friends at Charbroil and Fetzer Vineyards have conveniently put together a great guide to wine and Q. Here you go, enjoy, but I'll have a beer thank you.
Starters (salads, cheeses, appetizers):
- Sparkling wine, Gerwurztraminer, Riesling, White Zinfandel, Pinot Grigio
- Cabernet Sauvignon, Merlot, Shiraz, Zinfandel
- Dry Rose, Chardonnay, Sauvignon Blanc, Merlot, Shiraz, Pinot Noir
- Dry Rose, Savignon Blanc, Merlot, Shiraz, Pinot Noir
- Dry Rose, Zinfandel, Pinot Noir, Cabernet Savignon, Shiraz
- Dry Rose, Shiraz, Pinot Noir, Zinfandel, Merlot
- Sparkling wine, Dry Riesling, Pinot Grigio, Chardonnay
- Dry Rose, Sparkling wine, Chardonnay, Pinot Noir
- Use the same wine in recipes that you plan on serving with the course.
- Count on "five" 5oz. servings from a 750ml bottle of wine.
- Chill sparkling, white and blush wines to 40-45 degrees F
- Serve red wines at 65-68 degrees F - that means on a hot day, don't be afraid to keep them in a cool place!
- Keep wine bottles out of direct sunlight while storing.
- A five-ounce serving of wine (red or white) contains about 100 calories.
- Have iced-tea, lemonade and non-alcoholic frozen drinks as options for your guests.
If you're looking for a more in-depth discussion of wines I heartily recommend that you check out my friend and WhiteTrash BBQ's wine expert Lenn Thompson's blog Lenndevours or the great folks over at Wine Sediments which is part of the Well Fed Network. I'll have more news about the Well Fed Network in the upcoming days.