Wines With Grilled Meat

Memorial Day weekend is upon us. It's the gateway to summer grilling. Let's take a look at some wine suggestions for grilled food. As always, the best wines are the ones you like, whether they're listed here or not.

Don't forget to take a moment or two on Monday to remember the soldiers and sailors that didn't get to come home.

Meat

What wines to pair are based on the type of meat, amount of smoke flavoring, and the sauce or rub.

If you are grilling red meats or sausages, a bold red goes well. A lot of this has to do with the higher fat content. This could be Cabernet Sauvignon, Cabernet Franc, Petite Sirah, Syrah, Tempranillo, or Sangiovese. 

For pork, pork ribs, or chicken that ends with the addition of a slightly sweet red BBQ sauce, ideas are Pinot Noir (if it's subtle) or Zinfandel (if it's a bolder sauce).  A spicy rub might call for a Riesling, or a Grenache if you want a red wine.

If you have a heavier smokey flavor, this is where Syrah shines. For lighter meats, a lighter, fruitier Syrah like an Australian Shiraz is good. For heavier foods, a bigger, cooler climate Syrah is a good match. How do you know if it's a cooler climate wine? A lower alcohol level can be an indicator, as can the location of the vineyard if you want to look it up. Or you can look for a bottle at a wine shop and ask.

Some of my favorite pairings:

Grilled chicken slathered in a Kansas City-style sauce - Pinot Noir or Zinfandel.

Grilled chicken that's lightly seasoned - Unoaked Chardonnay and Pinot Noir.

Pork chops with a light coating of BBQ sauce - Pinot Noir, especially a fruity one from the Russian River Valley (they tend to have big cherry fruit).

Cheese Burgers with or without BBQ sauce. If adding onions, be sure they're sautéed - A lighter Bordeaux-type wine like Merlot, or Zinfandel. 

Turkey burgers - Lighter reds such as Pinot Noir or a Riesling if you want white.

Sausages - The same wines as with turkey burgers or a Zinfandel. If your mustard is spicy, I'd go with Riesling or Zin.

Tri-tip - This is a bottom sirloin cut that's not available everywhere. It's made for the grill. Pair with Merlot, Syrah, or even Pinot Noir.

A word about the weather    

Summer temperatures and humidity can make it tough on enjoying a big red tannic wine as in a young Cabernet, Syrah, or Petite Sirah. You might want to sub in a Merlot, Cabernet Franc, Pinot Noir, or a chilled white. 

Wine notes

Zinfandel is mentioned several times. It's my favorite red with grilled food. Low on tannins and lots of red fruit make a good pairing, especially with a little sweetness or spiciness in the food.

Besides dry Riesling there are other similar whites like Sauvignon Blanc, Pinot Gris, Gewürztraminer, Vermentino, Gruner Veltliner, and Albarino. All have good acid to make them refreshing if they're made dry. Vermentino is my go-to summer white. 

Another white option is an unoaked Chardonnay. These aren't bursting with butter and oak flavors, but are light in body and with more subtle flavor. What might be called Chablis-style.

image from Wine and News