5 summer wine hacks
By this point in the summer you’ve drunk more than your fair share of beer at summer barbecues and other outings. When it comes to wine, most people think rosé but there are plenty of options to pair with your barbecues and picnics. Roo chatted with wine
expert Jeffrey Schiller, author of new book Wine Hack
, who offers a few tips and suggestions on how to enjoy and pair wine
the right way at your next outing.
Yes Merlot! Don’t knock Merlot – it’s hearty enough to keep up with a burger and a respectable amount of toppings, and if you’re using really great meat and fewer, fresher ingredients, then you get this great compliment of textures.
Photo: Rick McCharles/Flickr
BBQ Chicken: Pinot Noir or Rose
If covered in a sweet BBQ sauce, you’re going to want a sweet or off dry wine. Trying to drink a dry wine after eating something sweet is like taking sandpaper to your mouth. Try a tawny port or an off-dry rose. If you’re going savory, Memphis style dry rub, or North Carolina style, the combination of fruit, acid and earthiness that Pinot Noir provides will take your BBQ to happy land.
Ribs: Zinfandel or Lambrusco
Again you have this sweet vs. savory issue, but given how flavorful ribs can get, you want to up the ante. For savory pork or beef ribs, Zinfandel and Primitivo make outstanding partners. If the ribs are sweeter – go with a summer fling, Lambrusco. This sparkling red wine is a must when summer hits: it’s rich and complex like a red wine, but cold, crisp and bubbly to battle back the hot days and humid nights.
Corn on the Cob: Chardonnay or Sauvignon Blanc
Simply buttered and salted, a big oaky Chardonnay is unbeatable. Why? The saltiness of the corn (or potato chips even!) keeps the buttery, oaky flavors of the wine in check, and lets the fruit flavors shine. If you go Mexican style corn (crema + chili powder), Sauvignon Blanc from California will be a bright, crisp companion to cut through the richness.
Fruit Salad: Pinot Gris or Pinot Blanc
Sweet foods need sweet wines. Reach for the off-dry wines of the Pacific Northwest. Pinot Gris or Pinot Blanc from Oregon are delicate, aromatic wines that will reveal difference flavors as you work your way through the different flavors of the fruit salad.