“Just bring a bottle of wine,” your friend Sheila said as she hung up the phone. The next thing you know, you’re pacing the aisles of your local wine shop searching for the perfect bottle. Ugh! What to bring?
Finding the right wine should be fun, not a chore. It’s a lot like being a detective—all we have to do is gather and sort clues. Let’s go!
Here’s what we know: it’s a gorgeous spring night, so Sheila and her boyfriend Paul are sure to fire up the grill. Last time they served a BBQ banquet, including salmon, steak, chicken breasts, ribs, Gouda cheeseburgers, corn on the cob, assorted grilled veggies, and salad. Let’s assume a similar meal.
Your concern: you’re on a limited budget, but don’t want to seem cheap. No worries.
Here’s how we figure it out: first, decide how much you want to spend. Be honest. What price range fits comfortably into your financial situation? Set a dollar limit—and most important, stick with it. Don’t let the pushy salesperson (or waiter in a restaurant) sway you to go for the “better,” more expensive bottle. Pricey doesn’t always mean tasty. Many inexpensive wines are terrific, while there are heaps of dreadful expensive wines.
Next step: what types of wine go with the grilled menu? The general rule (for both red and white wine) is to select a wine that is sweeter than the food and sauce. While a dry, earthy Cabernet Sauvignon may be great with a simply prepared, juicy sirloin, it can taste sour or dull sipped alongside ribs marinated in a pungent fruit sauce.
When pairing wine and food, a good starting point is to think: similar to similar. For instance, choose a muscular wine for robust grub. A jammy, dark-fruit-driven Shiraz with a splash of spice will match masterfully with a heady, sweet BBQ sauce. Think about picking up a satiny smooth Aglianico from Italy, full of black cherry, to go with thick ketchup-y burgers and salmon steak—or a California zinfandel that has similar dark fruit with a dash of pepper and spice. Both will also partner well with seared sirloin and grilled eggplant and mushrooms.
