Red, White and BBQ
Summertime and the living is easy. Well, maybe not quite easy, but perhaps our hearts are a bit more carefree as the days grow longer and warmer.
Memorial Day Weekend generally heralds the start of the summer season and the return to backyard entertaining. For those in the city or without backyards, there is the tendency to seek out rooftop lounges, restaurants with outdoor seating and picnic spots in the parks. Wherever it is that you spend your outdoor dining, now is a good time to indulge in the simple life and simpler wines.
In that same mindset, the holiday weekend is a terrific opportunity to fire up the barbecue grill, with thoughts turning to undemanding quaffing wines, perfect to pair with barbecue fare. These are wines that are heavy on fruit, moderate on secondary characteristics and light on the wallet.
Among easy drinking wines, off-dry (still retaining some of their residual sugar, making them a little sweet on the palate) can be particularly refreshing in the heat of the summer, especially when well-chilled. They also work well with salads and sauces with some sweetness.
More substantial fare such as barbecued meals pair nicely with fruit-forward reds, particularly those hailing from warm climates. These warm climates provide lots of sunshine for the vines, enabling the grapes to achieve maximum ripeness and high sugar levels. The ripeness of the grapes brings the fruit to the fore on the palate and can have a slightly sweet attack even though the wine is actually dry. These concentrated fruit flavors stand up to both white and red meat as well as to rich, sweet barbecue sauces.
Regardless of your food and wine pairing choices, may the upcoming holiday weekend find you in good spirits!
