In the white world, the same strategy of “similar to similar” applies. Crisp, snappy steel-aged Chablis from France, or sauvignon blanc from New Zealand, are both wonderful with bright, crunchy salads and citrusy fish (in case Sheila surprises you with fish). For the corn on the cob, dripping with butter, check out an oaky California chardonnay.
Sometimes opposites attract. Sounds like a bad dating ploy, but it’s a good dining strategy. A semisweet (Kabinett) Riesling from Mosel, Germany, matches marvelously with the strong, sweet, and spicy flavors of ribs, or a Cajun rub. The wine extinguishes the heat of these dishes, while leaving lovely, lingering fruit flavors.
For a tricky grilled option, try a chilled rosé. Ruby-plum in color, and laced with red currant and Bing cherry, its soft tannins naturally neutralize the residual charred flavors of the meat and veggies. Most of all, have fun and enjoy!
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