Five BBQ Wines
Don't let the beer geeks dominate your BBQ beverages. We wine geeks have a few cool pairings up our sleeves as well. In my world, there is a wine for every occasion. This month's selections are available at The Cellars Wines & Spirits, six metro locations.
Ferraton Saint-Peray 2010
(Saint-Peray, Rhone, France)
Grape: 100 percent marsanne
• This wine's flavors—apple and spice and everything nice—are clean with bright lime-like acid along with minerals. There is great melon fruit and a little honey on the nose. This full-bodied wine pairs perfectly with grilled chicken, bones in and skin on.
WITH TURKEY BURGERS
Copain “Rose” 2011
(Anderson Valley, CA)
Grape: 100 percent pinot noir
• A beautifully styled blush, it has cherry and raspberry fruit with an earthy undertone. Put a little cranberry sauce on your burger, along with lettuce and raw onion, and you’ll have a summertime Thanksgiving flashback.
WITH PORTABELLA BURGERS
Merum Monastrell 2009
Grape: 100 percent monastrell
• Juicy and jammy with no filtration or fining, this one may have a little sediment, but it’s a wow for the money. Merum is medium bodied with fruit, spice, and a little oak for balance.
WITH BLUE CHEESE & ONION BURGERS
Chateau Begadan Cru Artisan 2009
Grape: 60 percent merlot, 40 percent cabernet sauvignon
• Cru Artisan, a fairly new designation in Bordeaux, places 44 petite chateaus in a distinct category of quality and history. This wine is handmade using sustainable methods. The dark fruits, such as cassis and blackberry, plus some cedar on the nose will make you and your burger very happy.
WITH A BIG RIB EYE
Santa Barbara Winery Lagrein 2009
(Santa Ynez, CA)
Grape: 100 percent lagrein
• This grape was new to me, and I’m guessing it’s the same for most people. Originally grown in Italy, this California version is big, dark, and rich. Drinkable now, it should make cab and Super Tuscan fans fall in love with a new grape and winery.