Firing up the barbie? Get out your corkscrew!


(Hey, it’s those happy pigs again; see earlier post)

Wines With Grilled Foods

There are many differing philosophies in the food and wine–matching game.  Some people match weight (light foods with light wines, heavy foods with heavy wines) and that can work, up to a point.  But there are always certain wild cards in the game: salt (which softens tannins), acid (which heightens flavours), and grill marks (the caramelisation that occurs when meat, fish, shellfish and even vegetables are given a good sear adds intensity, along with some smoke.

For many of us, simply using more intense wines with grilled meals seems apt, but it can also be surprising how wines with greater complexity seem to step forward when the food is grilled. Some of these wines, such as Rioja, Chianti, or Loire Valley reds, can seem mild or even slightly tart in comparison with California’s biggest and boldest. Don’t be afraid to try those wines with grilled foods.



2 responses to “Firing up the barbie? Get out your corkscrew!

  1. I so much agree with you when it comes to how to match wine. Another guide line is to drink the wine from the country the food originally comes from – it has helped me a lot.

    Coming from Norway, maybe I should give an exception anyway: I drink red wine to cod even if you normally drink white wine to fish:-)

  2. Renny, I’m absolutely with you on that one — I love vin rouge and drink it most of the time, even with our hard-to-beat Pacific Salmon. Next time I have tilapia from Chile I’ll be sure to have a red from Chile and I’ll toast to you!

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