Red wines for barbecues? Depends what you’re cooking
June 8, 2011 § Leave a comment
My latest column gets at that crowd-pleasing topic, “wines for the grill”. Not any Zinfandel will do, unless you’re cooking burgers or wet-sauced ribs. For the rest of us, grilling has become so much more varied than that, so you need wines capable of the variety. Lighter, better balance of minerality and fruit, etc. This column goes at it from a European side of things (Côtes-du-Rhône, Rioja, Costières-de-Nimes), next time I’ll stay domestic.
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