New and classic wine pairings for grilled foods of all kinds.
By Ray Isle, reprinted with permission from Food and Wine.
Generally, grilled dishes mean bold flavors, and the top wine matches are intense and full-flavored, too—Cabernet Sauvignon, Sauvignon Blanc, Zinfandel. But sometimes, these classic pairings can seem ho-hum, so I’ve chosen six great substitutes.
Malbec, like Cabernet, has firm tannins that help it pair beautifully with steak, plus its fruit is as robust and dark. Albariño shares Sauvignon Blanc’s grapefruity tang, making it a great partner for grilled fish, yet it has a flinty minerality all its own. Spanish Monastrell, known as Mourvèdre in France, has the same luscious fruit that makes Zinfandel so good with grilled pork, but with a spicy edge that arguably creates an even better match.
Here’s another reason to opt for these lesser-known varieties: They’re often very well-priced. The 32 terrific choices here start at $10.
New Pairing to Try:
Albariño + Grilled Fish
Classic Pairing: Sauvignon Blanc
New Pairing to Try:
Pinot Gris + Grilled Chicken or Vegetables
Classic Pairing: Chardonnay
New Pairing to Try:
Monastrell + Grilled Pork or Beef
Classic Pairing: Zinfandel
New Pairing to Try:
Malbec + Grilled Steak
Classic Pairing: Cabernet Sauvignon
New Pairing to Try:
Cru Beaujolais + Grilled Salmon
Classic Pairing: Pinot Noir
New Pairing to Try:
Nero d’Avola + Grilled Lamb
Classic Pairing: Syrah
More Classic Pairings for Grilling Favorites
The Food: Barbecued ribs, leg of lamb, steaks
Classic Pairing: Powerful, tannic red: Cabernet Sauvignon, French Syrah
On the Grill: Hamburgers, sausages
In the Bottle: Rich, fruity red: Zinfandel, Australian Shiraz
On the Grill: Grilled tofu, pork chops, steak salad
In the Bottle: Medium-bodied, tangy red: Sangiovese, Grenache
On the Grill: Shrimp, scallops, lobster
In the Bottle: Succulent, minerally white: Pinot Gris
On the Grill: Halibut or other light fish, vegetables, citrus marinades
In the Bottle: Aromatic, zesty white: Sauvignon Blanc, Albariño
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