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33
GRIllING
F
ollow the same rule for summer
wines as you do in the cooler months:
pair your wine to the protein you’re
grilling and the sauce, marinade or rub
you’re using.
In general, lighter foods like grilled snapper,
mahi mahi, swordfish, chicken breasts,
and shrimp pair with lighter wines. Light
doesn’t necessarily mean white. Pinot Noir
and Burgundy are two light reds that are
excellent with fish. Add a spicy sauce to
those shrimp, and you’d probably do better
with a tangy Sauvignon Blanc.
Steaks, salmon, smoked sausage, hamburgers
and other heartier proteins call for red wine.
Lighter bodied wines are more refreshing
than full-bodied ones, so trade your cabernet
for a softer Merlot or Pinto Noir.
One rule of summer reds? Ideal serving
temperature is often cooler than summer
room temperature, so leave time to
refrigerate or ice before serving.
SuMMeR whITeS
To preserve their fruitiness, serve summer
white wines, including sparkling wines
and dessert wines, at 40 to 50 degrees.
Chardonnay
Paler, fruitier, light bodied unoaked
chardonnays are becoming more and more
popular, and are especially well suited to
summer. But if you like more full-bodied
wines, go with a classic buttery, golden
California oaked chardonnay.
Serve richer,
oaked chardonnays at 50 to 60 degrees.
Sparkling wine
Champagne, Prosecco, Moscato d’Asti and
other sparkling wines are highly acidic,
which make them perfect for seafood. A
must for chargrilled oysters.
Riesling
If you prefer your wine slightly off-dry,
then a good choice would be a bright, lively,
fruit-driven German Riesling.
Sauvignon Blanc
Sauvignon Blanc is very versatile. It’s citrusy
and acidic, so it enhances and brightens
Louisiana shrimp, oysters and crabmeat in
much the same way a squeeze of lemon would.
pinot Grigio
This is a crispy, refreshing, medium-bodied
dry white wine with a tropical or flowery
fragrance. Made with the Pinot Gris grape
most commonly associated with Alsace,
France, Pinot Grigio is produced in Europe
and here in America.
Pinot Verde
is even
lighter than Pinot Grigio.
SuMMeR RedS
Rosés and Beajuolais are at their most
refreshing at 50 to 60 degrees, while
Chianti, Merlot and Pinot should be served
at 60 to 65 degrees for a mellower sip.
Rosé
The classic summer wine. A cold, dry
rosé pairs perfectly with grilled meats and
vegetables.
Beaujolais
This French wine made out of the Gamay
grape is one of the lightest-bodied reds.
Chianti
A classic pairing with heartier grilled meats
like steak.
Merlot
This is a softer red wine with a smooth,
juicy flavor. It pairs very well with grilled
steak.
pinot Noir
This lighter bodied wine is excellent with
oily, meaty fish like tuna and salmon.
Sally – Rouses Wine & Spirits Director
ChIll By The GRIll
by
Sally – Rouses Wine & Spirits Director
