If you’re doing summer right, you should be firing up the barbecue regularly.
Our friends at Fix.com share a useful wine infographic on how to best match barbecue food with certain styles of wines. Check out the infographic and the pairing descriptions (with burgers, ribs, and salads) below. Enjoy 🙂
The classical convention of barbecue and beer just doesn’t fly when popular grilled offerings pair so nicely with wine varieties from around the world.
The smoky flavor of burgers, ribs and sausages and the crisp crunch of salads can all be enhanced with the right bottle of wine.
You’re Grilling: Burgers
For meat lovers…
You’ll want to try a Negroamaro from Puglia, Southern Italy or an Italian Barbera as a stand out burger pairing. Both feature fruity flavors that will serve as a welcoming counterpart. The savory and spicy sensation will work perfectly with beefy burgers.
For vegetarian guests…
The texture of a veggie burger is unique, offering entertaining opportunities for pairing. When it comes to a vegetarian patty you’ll want to think varieties of rosé. Think Provence Rosé from France or a Spanish Rioja Rosé for a floral, tang you’ll love.
You’re Grilling: Ribs & Sausages
When grilling ribs, a Californian Zinfandel is an ideal choice as it is both smooth and peppery, an unlikely duo that suits the unique variations of rib rubs and recipes.
Côtes du Rhône Red’s from France offer a unique blended bottle with the right bang for your buck. Compare the smoky and juicy flavor to a Spanish Tempranillo to find two selections for a perfect pairing for full bodied flavor.
You’re Sticking to Sides: Salad
When it comes to pairing wines with fresh salads, think of the refreshing notes of a New Zealand Sauvignon Blanc or a lemony Portuguese Alvarinho. These host body while still remaining light in flavor and can match with the diversity of ingredients offered with your greens.
You might also want to check Social Vignerons’ 6 Tips for Pairing Wine and Salad.