As the grills across Oklahoma start heating up for summer fun, a common question we get is, "What should I pair with BBQ and grilled foods?"
When choosing a wine or mead for your BBQ or grilled foods, you would apply the same wine pairing principles just as you would with any other type of food. You would need to decide whether to match the tastes/flavors and textures of the food to the wine or mead or to create a contrasting effect between the food and the wine.
Some people believe that opposites attract, while others believe in finding their complementary match. Think of it this way, fish served with a lemon citrus sauce mirrors the tart flavor and light texture of Rt 66 Kickass. However, the tartness and crispness can also be used to contrast the oiliness and saltiness of stir-fried vegetables. In addition, the variation in ingredients, condiments and sauces would be a big factor in determining what type of wine would pair well with the BBQ or grilled item. There are basic guidelines that can enable you to find the perfect wine match with your specific BBQ and grilled dish.
Below are a few basic guidelines to remember when you are deciding which wine to pair with the BBQ and grilled foods featuring Summerside Vineyards Wines:
• Pair fancy wine with fancy food, and simple wine with simple food. Chambourcin is a fancy compared to Riesling (dry to sweet).
• Consider the type of food, methods of food preparation (i.e. grilling, roasting or frying), seasoning and marinating, and any side dishes. Which wine did you marinate with then serve it.
• Decide whether to match the tastes/flavors/textures of food and wine or to create a contrasting effect.
• Moderately spicy and highly seasoned foods pair best with fruity, low tannin and lower alcohol-content wines. Remember that alcohol fans the flame while sugar softens it. Riesling, Rt 66 White, Pinot Grigio, Velvet, All American Road fruity keeps your mouth cool.
• Smoky foods need strong wines like Rt 66 Red, Chambourcin, Dam Red that stand up to their powerful flavors. Wine and food should complement rather than dominate each other.
• Wine is like a condiment - if chilled shellfish uses lemon juice, then a crispy acidic wine like Velvet is also appropriate; if lobster is enhanced by butter, Pinot Grigio makes it even better.
Hot day outside with a fish dish pair our Rose’ of Chambourcin, this is a clean aromatic nice balanced wine, serve it chilled, this is a dry rose’ (rose’ is a color).
You are your own expert BUT, if you have never tried a pairing try, you might really like it.