Pick a bottle and spice up your next grilled meal

Sara Schneider

This summer, when you take those smoky, tangy barbecue favorites off the grill (or cart them home from the corner 'cue joint), spice things up with a new wine match. For chicken, try a fruity red Zinfandel. For brisket, a big, peppery Petite Sirah. And for ribs and pulled pork, a slightly off-dry Riesling; its mix of aromatic stone fruit and citrus plus flinty minerals makes it a natural.

Bogle Petite Sirah 2005 (California; $11). This is one of the best deals in the West on Petite Sirah. Juicy, smoky plums and peppery berries ― plus tannins with a light touch ― do good things for barbecue.

David Bruce Petite Sirah 2004 (Central Coast; $20). With smoky, earthy aromas and red plum flavors wrapped in pepper and herbs, this is the perfect match for barbecue.

Mettler Family Petite Sirah 2003 (Lodi; $22). Brooding, with layers of sweet pipe tobacco, vanilla, and minty berries.

Wild Horse Zinfandel 2004 (Paso Robles; $17). A lively Zin ― good acidity keeps the yummy mix of dark berries, pepper, herbs, and mocha from going jammy.

Rodney Strong Reserve Zinfandel 2004 (Sonoma County; $30). Zin legends are made with wine like this ― intense dark berries, chocolate, vanilla, and spice go on for a long, long time.

Dutton-Goldfield Morelli Lane Vineyard Zinfandel 2005 (Russian River Valley; $40). Spring for a truly classy Zin, with blueberries, mocha, black pepper, and licorice in a lean, lively, slightly floral package.

More: The rise of Riesling


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