During the summer months when the grill is fired up we wine consumers look to find the best wine matches to pair with your charred meats and fish. I recently received a fantastic grilling cookbook as a gift that I wanted to recommend. It is Mario Batali’s Italian Grilling cookbook. Not only are the recipes unique and delicious, but the instructions for replicating Batali’s culinary creations are so intricate and easy to follow. It would be easy to get lost in the recipe if he didn’t do such a great job of describing each step in the cooking process. The beginning of the book has a section on wine pairing with grilled food written by David Lynch called “Italian Wines for Grilling.” David Lynch used to serve as the sommelier for Batali’s Babbo Restaurant. This brief introduction really captures what to look for when choosing wines for your barbeque.
Grilling presents the opportunity to break out oaky barrel-fermented chardonnays. Here they discuss barrel-fermented Italian whites. Lynch says, “These days it’s fashionable to dismiss oaky wines as being overpowering, but add some grill char and other big flavors to the equation, and suddenly a little wood toast and weight is just what you need.” Also, he recommends to look for wines with acidity. On the red side of Italian wines he says his go to is a big and bold Montepulciano d’Abruzzo. Soft tannins are important so that they won’t fight for attention with the charred big flavors. “Lower alcohol, softer tannins and refreshing fruit” are key.
My favorite quote is highlighted at the bottom of the introduction, “In the end, your best bet is to think big and throw caution to the winds. Maybe toss the Brunello on ice to tone down its tannins, then let ‘er rip! It’s a barbecue — don’t be such a wine geek.”
Go get this book!
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
Hi, my name is Zach Blair. I’ve worked at the Santa Barbara Winery for two years and have been in the restaurant industry for twenty years. I am currently studying to be a certified Sommelier, having recently passed the first exam for the Court of Master Sommeliers. I am constantly asked questions regarding the proper service of wine to guests. There seems to be a lot of apprehension amongst the general public. Which glassware to use? What temperature should the wine be served at? Should the wine be decanted? Which wines pair best with which foods? How long should wines be cellared? So much apprehension that some shy away from wine all together, which is a shame. Wine is not only a beverage, but it is sustenance, history in a glass, art. Most importantly, wine pairs better with food than any other beverage.
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