ASK A SOMMELIER: WINE ADVICE FOR GRILLING
by Maggie Hoffman
This time of year, it’s easy to feel like you should always be grilling. Got fava beans? Asparagus? Throw them on the grill. Chicken? Who roasts anymore? Steak? Obvious choice. But grilling adds a layer of flavor to food, and the best drink accompaniment will be different than if you prepared these ingredients another way. A little char, a little smoke…those are flavors that wine can latch onto. We asked 14 sommeliers for their grilling-season wine advice. Which wines are best with grilled food?
Go Juicy
“Skip cellar treasures and think about fruit-forward, juicy wines. They don’t have to be super-cheap or totally simplistic, but go for tail-wagging exuberance over nuance or subtlety, which get lost with charred food anyway. Off-dry Riesling with grilled asparagus? A plush rosé for barbecue-sauced pork chops? A spicy southern Rhone red with a hunk of crispy-edged red meat? Yes, please.”—Juliette Pope, Gramercy Tavern (NYC)
(ORIGINAL ARTICLE)
Wine for Grilling
