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n o s a e S Q Master the Art of Grilling and Wine Pairing
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By Tanya Seibold
rilling season is here so it’s time to dust off the barbecue and start enjoying expertly paired wines with your meats, seafood, and the seemingly endless supply of summer produce from the garden. We’ve taken the guess work out of the wine pairing to ensure your stylish dining al fresco or casual backyard barbecues are easy and delicious. For the carnivores cooking with fire, first, think about how you’re preparing the meat. Is it marinaded? Dry rubbed? Will it be served with a sweet, spicy, or vinegar-based sauce? Are you smoking or grilling it? Rule of thumb when cooking meats/ poultry/seafood, is to use your rubs, sauces, and glazes to dictate the wine. The combination of spices and herbs, or sauces, will have much more of an effect on how the wine tastes rather than specific protein itself.
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WINE COUNTRY THIS MONTH