This week’s #SundaySupper theme is a Summer BBQ Party.

Perfect.

That’s because Summer is my favorite season.  Always has been.  I love the warmer weather, the longer days, my favorite fruits (yes – including wine grapes;-)} and vegetables are ripe or ripening.  And I get to use my Weber grill more often than not.

Which brings me to this week’s virtual Summer BBQ party.  The #SundaySupper family of food bloggers dishing up a diverse Summer BBQ party menu.  And I’m offering recommendations for all the dishes.

While beer is probably the top of mind beverage for barbecues for most folks, don’t forget about wine! A glass of wine alongside your grilled favorites can elevate a meal from mundane to memorable.

Here are some of the things you need to know to successfully add wine to your list of favorite adult barbecue beverages!

• If your meat, or vegetable has a sauce, salsa, chutney, etc. that dominates the flavors of the dish, let the sauce dictate which wine to pair with the food. BBQ Chicken is a good example. If you follow the cliché white wine with white meat “rule”, it could be a challenge to find a white wine to stand up to the bold flavors of the BBQ sauce. It’ll be much easier to find a red wine, or a Rosé that will complement BBQ chicken. In other words, think of the meat, or vegetable as a “vessel” for the sauce. Pair to the sauce, not the “vessel”.
• Smoking, grilling, and blackening all transform the flavors of food, so that will dictate which wines to serve with the food
• Spicy (hot) foods like sweet. Pair spicy hot foods with wines that have low to moderate alcohol levels (less than 14.5% generally), no or minimal oak, and some residual sugar (sweetness)
• More red wines than you think work well during the summer.  Just chill them in an ice bath for 20-30 minutes.  Look for lighter bodied, less tannic wines like Pinot Noir, Dolcetto, Beaujolais, or Grenache.  Also look for reds from cooler climate wine regions like Loire, Alsace or Germany.
• BBQ wines should be inexpensive

Check out the awesome Summer BBQ menu and my wine pairing recommendations.

Pair these sides and accompaniments with a glass of sparkling wine.  My everyday bubbly these days is Kirkland Prosecco. It has a clean, refreshing apple, pear, mandarin orange and honey character.

• Easy Fruity Salad from Hot Momma’s Kitchen Chaos
• Grilled Corn on the Cob with Lime Butter from The Redhead Baker
• Jacques’ Cucumber Salad with Onions from Food Lust People Love
• Mom’s Classic Macaroni Salad from Webicurean

Pair these dishes with a food friendly Sauvignon Blanc. Look for the 2012 Robert Mondavi Fumé Blanc.  It’s a blend of mostly Sauvignon Blanc with a bit of Semillon for body.  It has nicely textured lime zest, lemon curd, slightly herbal character underscored by some minerality which adds a bit of complexity. 

• Grilled Clams with Chorizo from Noshing With The Nolands
• Grilled Shrimp with Lemon Basil from Nosh My Way

Pair these dishes with Gewürztraminer.  Look for the Dr. Konstantin Frank Gewürztraminer. It’s from the Finger Lakes wine region in New York State.  It’s fragrant, and medium-bodied with sweet citrus, stone fruit, and baking spice flavors with a touch of sweetness.  

• Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
• Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen

I like a Riesling with theses appetizers and sides.  Look for the 2013 Kung-Fu Girl Riesling from Washington State. It shows gobs of white peach, apricot, and mandarin orange flavors with an alluring off-dry sweetness and lively acidity. 

• Mango Peanut Slaw from The Texan New Yorker

Pair these appetizers and main dished with a Rosé.  It’s my favorite summer time wine because it’s so food friendly.  It’s served chilled, which make it refreshing, while at the same time being “bolder” than the most popular white wines when it come to pairing with grilled, and smoked foods.  Look the 2013 Tablas Creek Vineyard Patelin de Tablas Rosé.  It’s a blend of  Grenache, Mourvedre and Counoise with lively, refreshing wild strawberry, spiced citrus character.  

• BBQ Stuffed Calimari from Jane’s Adventure in Dinner
• BBQ Stuffed Peppers from Small Wallet, Big Appetite
• Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
• Two Tomato Chutney from What Smells So Good?
• Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
• Grilled Wings from Hezzi-D’s Books and Cooks
• Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee

Pair these side and main dishes with a red Rhone blend.  One of my recent favorites which offers great value is the 2012 Château Pesquié “Terrasses” Côte du Ventoux.  It’s a blend of 70% old-vine Grenache and 30% Syrah that combines the generous fruit of Grenache with the spice, mineral, and acidity of Syrah that shows a juicy cherry liqueur, mixed berry, and licorice character. 

• Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
• Barbecue Ribs from girlichef
• Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
• Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
• Mango Beef Kebabs from Curious Cuisiniere

Pair these dishes with Malbec.  I recommend Pascual Toso Malbec from Argentina.  It has a red cherry, blueberry character with a hint of smoky earthiness that makes it a good match for the flavors of Summer BBQ! It’s a red wine that can take a bit of a chill too.  Go ahead and throw it in the ice bucket for 10-15 minutes.  

• Steak Skewers with Chimichurri from Jelly Toast
• Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet

Pair these delectable desserts with 10-year-old Tawny Port.  I recommend a Tawny because unlike vintage port it can take a chill.  In fact, it should be served at cellar temperature (about 55 degrees) to maximize its enjoyment.  And that’s important when you’re looking for something cool to enjoy with your dessert on warm (if not hot) Summer day. Look for Warre’s “Otima” 10-year-old Tawny Port. It’s a rich tawny port with a toffee, caramel, honey and dried fruits character. You know what else I like about Tawny?  It’ll last for months after opening!

• Amazing S’mores 7-Layer Bars from Flavor Mosaic
• Hot Fudge Ice Cream Pie from Melanie Makes
• S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips

Pair these delightful desserts with Moscato d’Asti.  Look for the 2013 Cupcake Moscato d’ Asti.  It’s slightly fizzy and shows lovely floral, and bright fruit aromatics with peach, lychee and tropical fruit flavors.

• Banana Pudding Pie from A Kitchen Hoor’s Adventures
• Blackberry Cake from Peanut Butter and Peppers
• Blueberry and Raspberry Galette from Rhubarb and Honey
• Farm Stand Blackberry Buckle from The Wimpy Vegetarian
• Grilled Peach Crumble from Try Anything Once Culinary
• Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
• Lemon Ricotta Bars from The Foodie Army Wife
• Old Fashioned Sour Cherry Pie from Pies and Plots
• Pineapple Upside Down Cake from Take A Bite Out of Boca

And last, but not least, check out this stellar line up of other Summer BBQ Beverages

• Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
• How To Make Fresh Squeezed Lemonade from Life Tastes Good
• Pineapple Margaritas from The Messy Baker
• Stone Fruit Sangria from Because I Like Chocolate
• Strawberry Lemonade from Basic N Delicious

*Clink* – Here’s to you and your Summer BBQ Party!

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