No need to stick to your go-to house red for grilling all-stars. Shake it up with these varieties for tastier matches
Pair with: Dry rosé. Its crisp acidity and bright red fruit hold up to the heat and sweet tang of the sauce.
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
Rub corn on the cob and chicken breasts with olive oil, salt, chili powder, and lime. Grill and serve alongside a green salad.
More: 4 creative ways to grill
Pair with: Dry Riesling. Fruity and crisp—great with spicy pork and sweet-hot toppings.
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
Pair with: Pinot Noir. A silky texture match for salmon, with red berry fruit and spice for sweet, pungent fish.
Our pick: WillaKenzie 2008 Estate Cuvée Pinot Noir (Willamette Valley; $25). Bright berries with hints of warm spices and earth.
Related recipe: Cedar-Planked Salmon
Pair with: Sémillon. Rich-fruited, full-bodied white loves sweet, tender shrimp.
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
Pair with: Port-style red. The fortified wine shares two vital adjectives with the campfire treat: dark and sweet.
Our pick: Ficklin Old Vine Tinta Port (Madera; $15). Dark plums and black cherries spiced with licorice and sprinkled with cocoa.
Related: 6 new ways with s'mores