With summer in full swing, there’s hardly any better way to beat the heat than by firing up the grill for a barbecue with friends and family. The exception is, of course, to do so with a glass of wine in hand. While the barbecue is typically associated with steak, pork, and poultry, you don’t need to be a meat lover to enjoy the experience of grilled delicacies in harmony with complementary wines. Vegetarians and omnivores alike can indulge in the perfect wine pairings because, as friend and winemaker Nick Morello reminds us, it’s not about the meat. It’s all about the sauce.
Viognier
While you’re busy at work on the grill, why not treat your guests and yourself to some herbivore-friendly appetizers? The floral and fruity notes of the Nagy 2012 Viognier pair well with a variety of light hors d’oeuvres, especially a spread of vegan cheeses. Cheddar and other vegan cheeses on the salty-side taste incredible when paired with a sweeter wine.
Sauvignon Blanc
A light white like the Heritance 2011 Sauvignon Blanc was practically created to drink with citrus. Try it with a grilled tofu, veggie or tempeh of your choice. The key is to top them with a citrus-based salsa, or keep it simple by grilling them with a wedge of lemon or lime. Vegetarians can opt for grilled mangoes or peaches topped with cilantro and lime for the same experience.
Chardonnay
The Ledgewood Creek 2010 Chardonnay is a rich white wine. While it also tastes amazing when paired with seafood, the flavor profile is entirely different than that of a light white like the Sauvignon Blanc. Chardonnay brings out the best in savory dishes, and vice versa. Try a hearty pasta with your favorite herbed, creamy sauce like pesto. Veggie lovers can try grilled cauliflower or potatoes with green onions and butter for an equally exquisite pairing.
Pinot Noir
The Handley 2009 Pinot Noir is the perfect red to pair with strong savory flavors. Keep the marinade light or forgo it altogether with a dry rub made from your favorite herbs and seasonings. Herbivores can opt for grilled Portobello mushrooms and other grilled or fresh veggies. Again, keep the marinade light or use simple seasonings instead for the best flavors.
Cabernet Sauvignon
A robust cabernet like the Nadia 2010 Cabernet Sauvignon was built to complement hearty meats and flavors. Its currant and juniper notes will stand up to a peppery sauce and make the flavors of hearty meals and barbecue. For a vegetarian-friendly twist on the same experience, try pairing this rich cabernet with your favorite grilled vegetables. Be sure to sprinkle them with ample salt and pepper for the best effect.
Sparkling
After an evening full of rich grilled delicacies and perfect wine pairings, the only dessert you might need is a cold, crisp glass of Iron Horse 2007 Sparkling Wine. It’s great on its own or paired with your choice of sweets.
