Sizzle and Sip: Perfect Wine Pairings for Your Summer Grilling
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As summer heats up, so does our love for grilling. Whether you’re a fan of juicy steaks, succulent chicken, or vibrant veggies, the right wine can elevate your barbecue experience. Here’s a guide to some fantastic wine pairings for your favorite grilled dishes.
Nothing complements a hearty, flavorful steak like a robust cabernet sauvignon. Its bold tannins and rich flavors stand up to the meat’s intense flavors, making each bite and sip a harmonious experience.
Grilled chicken, with its versatility and lightness, pairs beautifully with a crisp chardonnay. Opt for an unoaked variety if you’re using lighter marinades or herbs, or a lightly oaked Chardonnay for a richer, more buttery experience that complements grilled chicken with creamy sauces.
From shrimp skewers to grilled salmon, seafood thrives with the bright, zesty notes of sauvignon blanc. This wine’s high acidity and citrusy profile cut through the richness of the seafood, refreshing your palate with every sip.
Grilled vegetables, bursting with smoky flavors, pair nicely with a dry rosé. The wine’s fruity yet dry nature enhances the natural sweetness of the vegetables while providing a refreshing counterpoint to their charred edges.
Whether you’re grilling beef, lamb, or even veggie burgers, zinfandel is a fantastic match. Its jammy fruit flavors and peppery finish complement the savory, smoky goodness of grilled burgers.
Grilled sausages, with their robust and often spicy flavors, pair great with a slightly off-dry Riesling. The wine’s subtle sweetness balances the spice, while its acidity cuts through the fat, making each bite and sip a perfect match.
Final Thoughts
When it comes to pairing wine with grilled food, consider the flavors and intensity of both the dish and the wine. Don’t be afraid to experiment and find your own perfect matches.
Cheers to a summer filled with sizzle and sip!
Meet our Growers and Wine-Makers
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Meet Frank Roth, Tagaris Winery.
At the age of 5, vintner Frank Roth had his first experience with wine–a Riesling, snuck from his father’s supply. After matter-of-factly informing his mother of his “grown-up” decision, Frank was shocked at her disapproval (and subsequent discipline). But, as Frank grew older, neither he nor his parents could ever have predicted the importance that renegade wine tasting would hold. Decades later, Frank has a 27-year long career as an expert vintner, and he is the head winemaker at Scout and Cellar® partner vineyard, Tagaris Winery, where he leads the winemaking team in grape growth and wine production processes for several award-winning wines–yes, even Riesling.
This was Frank’s first experience with organic growing, and from the beginning, he was hooked. The organic growing practices and thoughtful farming at Tagaris make a difference in its long-term impact on the land, which manifests itself in the higher quality of the wine.
Each season, the field is like a blank canvas, filled with grapes that have the potential to produce beautifully complex flavors when grown without chemicals or pesticides. After harvest, Frank and his team harness those flavors in their wine.
Frank’s commitment and approach to organic growing practices make Tagaris Winery a logical fit for Scout & Cellar . As a partner, Frank highly values Scout & Cellar®s commitment to Clean-Crafted™ wine production, as well as to its growers. At the same time, the partnership has provided an outlet through which Frank and his team can reach an audience that shares the same commitment to organic, cleanly produced wine.
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