Wine 101: Barbecue

While this weekend may be a bust as Tropical Storm Andrea hits us with heavy rains, the summer weather is fast-approaching! Grills are being scraped for 2102 -- it's barbeque season! What's for dinner?

Barbeque is quick and easy. It's so simple to pull some meat out of the freezer and throw it on the grill. It's a fast and easy way to cook, it doesn't heat up the house, and the best thing about grilled food? It pairs beautifully with wine!

Burger: Burgers pair well with Zinfandel, an "All-American combo." The spiciness and fruitiness of the wine plays well off of a juicy grilled burger.

Chicken: Since most barbecue sauces are on the sweeter side, and a basic rule of pairings is that wines should be sweeter than the sauces on the foods you're eating them with, try an unctuous Vouvray.

Ribs: Ribs pair well with a nice Rioja, the smokiness and acidity of the tempranillo grape complements the smoky flavor of the ribs, as well as their fatty content.

Steak: When Cabernet Sauvignon is paired with steak, the tannins are neutralized, allowing the fruits of the wine to be more noticeable.

Kabobs or Vegetables: When you've got vegetarians in your family or are just in the mood for a light, refreshing meal, choose either a Barbera, or a dry Rose when grilling up veggies or kabobs!