The chasers of choice are many and I’m sure you are prepared with the usual beer, soda and mixed drinks on hand.
Here is some tasty information on those flavors you’ll be grilling that will help you decide which wines to add to your coolers.
When you cook directly on the grill with coals you get very distinct flavors of charred food. With no sauce on these foods you just grilled there are no other competing flavors to deal with.
Suggested: Oaked Chardonnay with grilled fish
Sauvignon Blanc with grilled vegetables
Medium body reds like a Cabernet Franc, Pinot Noir or red blend of Cabernet, Merlot and Syrah for the grilled steaks, burgers, pork chops.
Next you might have some ribs with a BBQ sauce, or marinated fish or seafood. Many BBQ sauces are sweet so if you have lots of ribs, chicken or london broil with a sweet sauce or marinade on it you might want to choose a wine that has a slight sweetness from the fruit. A rich tannic Cabernet will taste overly dry and will not be as enjoyable as it should be.
Suggested: A fruity Zinfandel from California
Dry rubs are put on the meats before it is grilled and gives yet another level of flavors from the herbs and peppers in the rub blend that should be considered. Wines with peppery or herbal notes and flavors usually go well with these foods.
Suggested: A spicy Shiraz or Tempranillo from Rioja, Spain OR Barbera from Italy
Have a safe and fun weekend, drink responsibly and if necessary choose a designated driver.