Fire up the grill, don the apron and wield the flippers and tongs! If you haven’t begun the summer ritual of the barbecue, now is the time. The weather is (finally) cooperating and I’m ready for guests to help drink some wine and eat those ribs or a few kabobs! Still thinking about what to sip and nosh? I’ve got this! Following are six well-priced wines (each at or under $25) that are lip-smacking pairings for the suggested dishes. Meant to please a variety of palates, give each wine a try and share your favorites in the comments below. Enjoy!
Many of us think of red wines as the preferred choice with a sizzling barbecue, but not so fast! White wine lovers need their liquid refreshment, too. Pours of
William Hill Estate 2018 North Coast Chardonnay ($17) were absolutely delicious with textured and rich
grilled lobster doused with garlic-parsley butter. The moderately oaked Chardonnay burst with aromas of herbs, wood, juicy pineapple, melon and peaches. On the palate, flavors of melted butter, ripe citrus, grilled lemon, crème brulee and a hint of smoke were elegant. A creamy mouthfeel and a lingering finish made the fresh caught lobster that much better.
Each sip of
Whitehaven 2020 Marlborough Sauvignon Blanc ($20) was a vibrant match to
barbecue bacon wrapped shrimp. From a small, family-owned winery in Blenheim, New Zealand, this wine reflects the sunshine and cool breezes from the coast. You’re having a beachfront barbecue? This is a delightful choice. The nose offers bright aromas of tropical fruit, peaches, and ripe citrus. On the palate, I found flavors of grapefruit, nectarine peel, herbs, rocks and lemongrass. Pour a glass of this Sauvignon Blanc while you’re grilling the shrimp and make the moment last…
Of course, a rose or two should be chilled and poured at the next barbecue! Why not? I craved each sip of
The Seeker Rosé 2019 ($14), a classic Provençal blend of Grenache, Syrah and Cinsault. From hillside vineyards on granite rock and located around Lyon, this wine was a lovely taste of France. Aromas of herbs, rose petals, freshly picked strawberries and raspberries, and sea breeze wafted from the glass. Bright acidity and tart flavors of red berries and juicy citrus were oh-so refreshing. Sip this rose with
mouthwatering barbecued salmon and muse about being in the south of France (instead of your backyard).
From the Bousquet family vineyards in Argentina’s Uco Valley is
Gaia Rosé 2020 ($20) from 100% organically grown Pinot Noir. The label is just as gorgeous as what’s inside! It harkens Gaia, ancient Greek goddess of the earth and the inspiration for the Bousquet family, true pioneers in winemaking as they left their homeland of France to purchase then plant grapes in Argentina. Dry and juicy, this medium bodied wine offered aromas and flavors of fresh strawberries, raspberries, a mixed bouquet of garden florals, orange peel, and a slight hint of nectarine. Snappy acidity led the way to a lingering finish. For pairing with the Gaia Rosé, how about
balsamic grilled vegetables? Perfection!
Wait until you taste
Robert Hall Paso Red 2018 ($20), a blend of Petite Sirah, Syrah, Zinfandel, Petit Verdot, Grenache and Mourvèdre cultivated in Paso Robles, California. And let’s talk about value… Aged in French and European oak for 18 months, aromas of spice, vanilla, herbs, dried leaves, chocolate, blackberries and crushed raspberries were a rich entry. On the palate, balanced with moderate acidity and integrated tannins, I found notes of pepper, spice, tobacco, mint, and tea leaves. Full bodied with a lasting finish, I couldn’t get enough of this wine with
fall off the bone BBQ ribs. You won’t be able to either.
Don’t forget the Syrah!
The Paring Syrah 2018 ($25) was everything I craved in a wine for sipping with
North Carolina pulled pork BBQ sandwiches. From vineyards in the Santa Ynez Valley, the wine was aged in French oak for 22 months, unfined and unfiltered. This elegant and sophisticated wine offered intense aromas of vanilla, spice, chocolate covered cherries, earth, violets and mint leaves. On the palate, sweet red and black fruits, eucalyptus, tobacco, smoke, vanilla and wood were framed with vibrant acidity and firm tannic structure. Savory from beginning to end, start pouring the Syrah.
Have a fabulous barbecue!
Cheers! ~ Cindy
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