Find the perfect match for what's on the grill

Bubbly at a barbecue?

Burgers. That sparkling red (Frank Family Rouge nonvintage, Napa Valley, $28) nosed out Zin (Rosenblum Carla’s Vineyard 2003, San Francisco Bay Area, $28) with beef burgers; the Syrah rosé (Renwood 2003, California, $9) and Petite Sirah (Concannon Select Vineyard 2003, Central Coast, $15) were tied for a close third. With salmon burgers, we liked the blanc de noirs (Gloria Ferrer nonvintage, Sonoma County, $20)—no surprise there, Pinot being the operative grape. The sparkling red came on strong too. And with veggie burgers … sparkling red again.

Hot dogs. Time to turn the special-occasion rule for bubbles on its ear; they worked well here, in the form of the blanc de noirs. So did the Syrah rosé and Chenin Blanc (Clarksburg 2004, Sacramento Delta, $10). Put chili on the dogs and pour that sparkling red.

Barbecued chicken. Right, sparkling red. But blanc de noirs, Pinot Noir (Jekel 2001, Monterey, $15), and Zin were solid contenders.

Baby back ribs. Yep, sparkling red (“close to perfection,” according to one panel member); the more traditional bubbles (blanc de noirs) came in second. Other great choices: dry Riesling (Bonny Doon Pacific Rim 2003, eastern Washington and Mosel, Germany, $10), Syrah rosé, and Zinfandel.

Grilled pizza. With classic cheese and tomato, Syrah rosé or bubbly, in either form. With meat in the picture, make the bubbles red—again.

 

Join Sunset’s Wine Club

Keep Reading: