Most people think of beer and bbq when the season rolls around but wines are an interesting and refreshing change of pace. There are a few general guidelines to matching wines with your favourite summer recipes.

bbq wine

The first one is enjoy the wine you will be drinking, there is no use trying to pair a wine if you don’t enjoy that type or style of wine in the first place. The second is that you don’t have to spend a lot of money to get a good bottle of wine. In the market today, $12 to $18 will get you a good bottle of red or white wine. The third is to keep it simple, after all you don’t want to spend your time indoors trying to figure out a good match when sunny days are short and few between.

The following are a few guidelines:

Pork Butt
Pork Loin

Riesling (Off Dry)
Lang Vineyards (BC)
Gray Monk (BC)
Any German Riesling

Spicy Ribs

Zinfandel
Cabernet Sauvignon

Any California (real Red Zinfandel not the blush!)
C/S from California or Australia, the less oak the better


Beef Brisket, Prime Rib, Steak

Shiraz
Good Australian Shiraz should do the trick!

Hamburgers

Merlot or Pinot Noir
Merlot from Chile or Pinot Noir from BC

Chicken

Pinot Gris or Pinot Grigio
Good Italian (Masi)
or BC

Shrimp or White Seafood

Sauvignon Blanc
Any good New Zealand or BC (ie: Sumac Ridge)

Salmon

Pinot Noir
BC, Oregon, California
or Burgundy Red

Lamb

Cabernet Sauvignon or Shiraz
Need the full bodied versions, California or Australia

Vegetables, Tomato, Peppers, Onions

Pinot Blanc, Pinot Gris or
Un-Oaked Chardonnay
BC and Australia are good choices

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