The Chesterfield

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Dining Entertainment M C
No matter how hot it may get, the
flavor combinations with wine go
perfectly with the complex food
seasonings which can only be
created on a grill.
I’ve been grilling out more this year
than ever. It takes a long, dragged
out winter to make me want to
enjoy the warm months even more.
While grilling out, I still enjoy
drinking wine. No matter how hot
it may get, the flavor combinations
with wine go perfectly with the
complex food seasonings that can
only be created on a grill. Scientists
figure that we can experience about
150 different flavor sensations.
More than any other single food or
beverage, wine made from grapes
can trigger almost all of them.
What that can turn an enjoyable
By
Adam Kline
Adam started his restaurant career at age 15 in establishments in Southern New Jersey. After moving to North
Carolina in 1988, he gained the knowledge and experience to become a manager at some of Greensboro’s finest
Summertime Wines For The Grill
experience into a memorable one.
The first thing that comes to mind
when talking about wines to drink
in the summer is Sauvignon Blanc.
This crisp, dry wine is perfect for
summer drinking. Be sure to chill
it well to get the optimum flavors
out of it. Also, when looking for a
Sauvignon Blanc store, I found the
best results from ones made from
New Zealand, as this white wine
offers something just a little more
special.
Now, if you are just not into dry
white wines, my second favorite
wine variety for a picnic or BBQ
would be a Rosé makes you think of
summers past. My personal favorite
with grilling out would be a Rosé
made from a Malbec grape. The
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complexity in its simpleness just
seems to go perfect while on the
patio.
In general, light-bodies wines
come from white wine grapes and
pair well with lighter foods such
as seafood, chicken, and grilled
veggies. Full-bodied, red wines
amplify the flavors in most meats
such as lamb, steaks and burgers.
However, certain types of grilled
fish, such as a swordfish steak, will
pair well with a medium-bodied
Merlot or Pinot Noir.
Food and wine with shared
characteristics typically go well
together. For example, a peppery
Zinfandel tastes great along with a
grilled salt-and-pepper NY strip.
I would be unwise to match more
mild food, like a piece of cod, with
a full-bodies red wine because it
will simply overpower the subtle
flavors of the fish. Find a winning
combination by trying to match
the texture and intensity of the
food with an equally complex or
simple wine. Think Riesling when
your foods incorporate aromatic
spices (such as Indian spices), or
have a sweet and spicy marinade
or sauce. It will also pair well with
grilled sausages such as brats, along
with grilled pineapple and veggies.
Always remember the number one
rule about drinking wine: DRINK
what you like. Just because a wine
is suppose to go well with certain
foods, dors not mean your personal
preferences will agree. Enjoy
summertime. Finally
Here are a few wine-grill combinations that food editors have found particular alluring
Shrimp Skewers
Shrimp marinated in olive oil, lime juice, onion, garlic and rosemary, skewered and briefly grilled.
Wine – Pinot Grigio: light and crisp and fruity, with mild flavors of citrus and peaches.
Chicken Legs
Marinated in oil and hot pepper sauce.
Wine – Shiraz: soft and rich, with red berry flavors and the sweetness to go with the spice.
Barbecued Ribs
Grilled slowly and indirectly for hours, slathered with spicy, tomato-and-molasses-based sauce in the final minutes so
it doesn’t burn.
Wine – Syrah: Zingy, rich and spicy, with black plum flavors and the sweetness to match the ribs.
Pork Chops
Butterfly them so they’ll cook through, marinate in oil and sage, and grill.
Wine – Riesling: soft and lightly sweet, with golden apple and peach
flavors and a little hint of citrus.
New York Strip Steak
Marinate in garlic, olive oil and rosemary, crust it on the outside, red in
the middle. For an extra special treat place the meat directly on white-hot
charcoal.
Wine – Cabernet Sauvignon: Big oak, big black cherry fruit, big tannins; a
real steak wine.
Salmon
Marinate in soy sauce and a hint of oil, brush with maple syrup just before
the grill.
Wine – Grenache, Syrah, Zinfandel: hugely, rich and fruity, with moderate
tannin.