Now you're cooking with gas! Check out these perfect pairings for your summer BBQ!
For Beef: Grilled with a BBQ Rub...
The rub allows for more restrained wines compared to sauces, with middle-weight to big bodied wines like: Cotes du Rhone, Chianti, Tempranillo, Malbec, Merlot, or (fuller) Cabernet, Chateauneuf-du-Pape or Barolo. The spicy, herbal and earthy flavors of these wines compliment the smoke, char and robustness of the meats from a grill.
For BBQ Sauces:
Because BBQ sauces usually have a fairly sweet component to them, big flavors and big acidity is needed to cut through the sweetness and refresh the taste buds. The best wines with these are Australian (as they tend to have a bit more sweet component) Shiraz, big Red Blends (but these can be low acid/tannin, and will get lost in the juiciness/robustness, so be careful!) and especially Zinfandel.
If you're grilling salmon, and please grill some salmon...Pinot Noir is the perfect match. This also counts for swordfish, marlin, tuna steaks, or dark meat fowl. The cedar plank preparation of these is especially complimentary for oaked pinot noirs. Salmon + pinot noir... like Astaire and Rogers!! Happy grilling!"