7 great grilling wines

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