No need to stick to your go-to house red for grilling all-stars. Shake it up with these varieties for tastier matches
Our pick: Quivira 2009 Wine Creek Ranch Grenache Rosé (Dry Creek Valley; $15). Bone-dry and tart, with rhubarb and lime spiced with cinnamon
Get the recipe: Spicy Ginger BBQ Sauce
Our pick: Iron Horse 2008 “UnOaked” Chardonnay (Green Valley of Russian River Valley; $26). Apple, lemon blossom, and limestone.
Related recipe: Chile Lime Corn on the Cob
Our pick: Pey-Marin 2008 “The Shell Mound” Riesling (Marin County; $24). Bone-dry and minerally; balanced with white peach, green apple, and lime.
Pair with: Syrah or Shiraz. A meaty wine for the chewy beef, with herb and pepper echoes for the rub.
Related recipe: Santa Maria Barbecue
Our pick: WillaKenzie 2008 Estate Cuvée Pinot Noir (Willamette Valley; $25). Bright berries with hints of warm spices and earth.
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Our pick: Amavi 2008 Sémillon (Walla Walla Valley; $20). Lush pear, apple, and melon edged with herbs and blossoms; zippy pineapple and lemon on the end.
Related recipe: Southwest Grilled Shrimp Salad
Our pick: Ficklin Old Vine Tinta Port (Madera; $15). Dark plums and black cherries spiced with licorice and sprinkled with cocoa.
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