Red wines don’t need to be shelved just because it’s summer. Red wines can make an excellent pairing for a summer barbecue feast. There are multiple factors to an excellent red wine and barbecue pairing. Spices, layered flavor and what’s on the grill are all important things to keep in mind. Consider a bottle of tempranillo, zinfandel, pinot noir, dry rosé or sparkling rose. A full-bodied tempranillo will enhance any smoky, peppery or spicy flavors in the barbecue sauce. It is also a fair pairing with a meaty grilled dish that features coffee, cumin and chili flavors. Zinfandel has fruity and smoky flavors that pair well with most types of barbecue sauces and spices. It also balances with the heat of any spice added to the sauce or rub and helps to cut through the high fat of burgers. When in doubt, a Pinot noir or rosé are friendly with any barbecue dish, whether it’s beef, pork, chicken or a hearty portabella mushroom. These are also lighter options to bring grill-side. Pinot noir has smoky, earthy notes that pair with any grilled food. It is a more delicate red that will not overpower the flavors of the meal. Rosé wines, in general, are a good pairing for barbecue meals. It has a good amount of acidity that will be a good match to grilled foods and goes well with a wide variety of foods you might throw on the grill. While beer is a popular beverage for a barbecue the bubbles of a sparkling rosé are a great alternative.]]>
Nichelini Family Winery is one of the many wineries you can visit along Highway 128, which begins in Winters and ends in Mendocino.