Our tips for the summer: The right wines for the grill

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Fish cooked in foil differs from those lying directly on the grill, accompanied by wine. For the latter, we recommend an impressive white wine that can be a little stronger, such as juicy salmon or tuna steak. How about a crunchy Rheingau Riesling from the Bündner Herrschaft or a Chardonnay aged on the barricades? If you like a rose, we recommend a slightly more muscular variant, such as Tavel, the growing region of France. For fish baked in foil, you can’t go wrong with a vibrant Grüner Veltliner from Austria, and a fruity Rosé de Provence goes well with that too.

With a tender chicken right off the grill, the fruity and dry rosé wines are almost unbeatable. If it’s still a white wine, a Chardonnay or Pinot Blanc aged in steel tanks is a good choice, such as the Alto Adige, the viticulture region of Styria or northern Italy. Grilled sausages are usually relatively heavily spiced and extremely salty. For example, a refreshing Riesling with a slight remnant of sweetness from the Moselle combines perfectly with this. The combination of salt and acid is a true feast for the senses.

The intense flavor of lamb requires the accompaniment of a strong red wine. When it comes to alcohol content, wines should not be overdone. Especially in the summer, the wine temperature in the glass is often well above the normal serving temperature, which makes spirited wines look even more alcoholic. That’s why we recommend a Blaufränkisch aged in oak barrels, a hearty Tempranillo or a spicy Valais Syrah with grilled lamb.

Smoky taste and intensely spicy: this is how we love our grilled ribs. Strong aromas require an equally strong and full-bodied red wine to make the taste experience perfect. A strong Malbec or Australian Shiraz from Argentina is suitable for this, as is Cabernet Sauvignon from Napa Valley or Primitivo from southern Italy. These wines should always be served slightly chilled as they heat up quickly in the glass due to their high alcohol content. Light red wines often have a hard time with grilled spare ribs, we don’t recommend white wines either.

A grilled ribeye usually spends less time grilling red-hot than spare ribs and therefore absorbs less smoke flavor. You can opt for filigree Pinot Noir this time, while leaving it in the pantry with spare ribs. In addition to the classic Pinots, there is an exciting alternative from southern Italy: Sicilian Etna Rosso. Red wines made from the Nerello Cappuccio and Nerello Mascalese grape varieties are not only relatively inexpensive, but also charmingly styled and hang somewhere between Piedmont and Burgundy.

So what role do sauces and dressings play?

Basically, the hotter a sauce or pickle is, the sweeter the wine should be. Dry wines look even drier with spicy foods and therefore often look a bit sparse and unpalatable. The same is true for the degree of spiciness: the more spicy the food, the more intense the accompanying wine should be.

Source : Blick