by Len Presutti
CWE (Certified Wine Educator) and Corporate Wine Educator, Martignetti Companies

The game is on. Start time is 2:00 PM and it looks like the weather is cooperating. The forecast is for mostly sunny skies and temperatures in the mid-80’s. The players (steaks, ribs, burgers, dogs and fresh seafood) are in the bullpen. It looks like this could be a home run of a BBQ, but what’s missing? Not beer, but wine and nothing but wine. Can it be done? Of course! We’re going to divide and conquer using the two main categories, chillin’ and grillin’.

This is the time when people start to gather. The appetizers come out, you’re starting the coals for the fire and relaxation is the order of the day. The following wines are great starters. In some cases, they might go the distance.

Sparklers

Prosecco- Hands down, the best way to begin any event is with sparkling wine. Our favorite for a BBQ is Prosecco from the Veneto region of Italy. It’s very easy to drink, with its lovely effervescence and light fruity notes of peach. Hard to go wrong here, but one of our ‘go to’ versions right now is made by Zonin. This wine is only disgorged (to remove the wine from the lees, which clarifies it) when they receive orders instead of all at once. This means the wine is kept as fresh as possible and they’ve managed to keep the price quite reasonable, under $15.

Bellini- If you’re ready for some serious fun (and ooohs and ahhhs usually reserved for grand slams), try a Bellini, a blend of Prosecco and white peach nectar. My choice is one made by Canella. I’ve had a chance to visit their facilities in the Veneto and can tell you first hand that they take the production of their Bellinis very seriously. Besides producing the Prosecco involved, they also grow their own special white peaches to make the nectar and even grow their own raspberries, which adds a blush of color to make these all-natural drinks yet more appealing. They don’t homogenize them, so you will need to gently invert the bottle before serving.

Cava- Arguably the best value in sparkling wine; Cava is the Spanish version of Champagne. It undergoes the same labor intensive method (the secondary fermentation takes place in the bottle, not a tank) as that of its more expensive sibling. Try the Segura Viudas Brut Reserva. The Wine Spectator feels just as enthusiastic, saying, “Tastes flavorful and complex, is rich in texture and long on the finish. Has powerful fruit and good balance.” All for about $10!

Whites

Gewurztraminer- The hardest part about serving this wine is remembering how to say the name. I often cheat and just say “Guh-vertz.” It’s worth the trouble, because this is one of the most fascinating and unusual white wines on earth. Aromas of rose petal, ground clove, lychee, nuts and citrus peel are hallmarks of the grape. You won’t be disappointed in the 2006 Montinore Estate Gewurztraminer from Oregon, which has tremendous depth and complexity for a wine selling in the mid-teens.

Blends- More and more wineries are experimenting with unusual grape combinations. The results are quite interesting. The original (and many would say still the best) is Conundrum made by the great Cabernet Sauvignon producer, Caymus. They blend Chardonnay, Sauvignon Blanc, Semillon, Muscat and Viognier together and age it for a short time in oak barrels. The Wine Spectator describes the 2007 version as, “…Bursting with fragrant honeysuckle and jasmine, with ripe melon, peach, nectarine and honeycomb grace notes. Intensely flavored, with a refreshing acidity.” At about $30, it tends to only find its way to special cookouts, but there are those who believe it can make any cookout special. At half the price, Peter Lehmann of Australia makes a wine called Layers (from Pinot Gris, Muscat, Semillon, Gewurztraminer and Chardonnay) that is also a blast. Call it a ‘Baby Conundrum.’

This is the big leagues! Red Sox vs. Yankees! The Main Event! Try these combinations and you’ll feel like your re-living the 2004 season all over again. We’ll do the opposite approach here, listing the foods first, with the wine batting clean-up.

Sausages

This call is easy. Beaujolais all the way! Give it a little chill and let the good times roll. The 2007 Domaine Dupeuble is juicy with ripe berries and won’t break the bank.

Hot Dogs and Burgers

Our favorite here (out of many possibilities) is Merlot, but not just any Merlot. We’re not talking Petrus or a big structured wine. We want supple cassis in an easy-to-drink package. Bogle fits the bill. It won’t be thrown out by the ketchup, onions, mustard, relish and cheese.

Pulled Pork and Ribs

Here we reach for the ultimate BBQ red, Zinfandel. There is something about its intense raspberry, spicy, briary fruit that works wonders with even the spiciest BBQ sauces. Cline, Ravenswood and Buehler are reliable players, but for a special occasion, go for the 2007 Seghesio Home Ranch Vineyard. It’s made from the original vines planted around the Seghesio home in 1895! The other, perhaps surprising, choice is Riesling. The off-dry fruit can act as a fire extinguisher for the palate. You owe it to yourself to try a great German version like the 2007 Studert-Prum Wehlener Sonnenuhr Kabinett. It will set you back about $20, but it’s worth every penny. 

Garlic Shrimp

The key is to avoid any white with oak aging. The wood tannins can wreak havoc with garlic, making them taste bitter (as if you’ve burned it, even though you haven’t). The 2007 Lageder Pinot Bianco is a vibrant, fresh, lively white that is sure to please.

Herb-Crusted Chicken

This dish can be a ‘switch hitter’, working with both white and red wines. Sauvignon Blanc is a ‘no brainer’ (in any of its incarnations), but let’s think outside the box (batter’s box, that is) with a little known red from the Loire Valley of France. Chinon is made primarily from the Cabernet Franc grape. I like Oz Clarke’s description in his Encyclopedia of Grapes. “At its best, Cabernet Franc has an unmistakable and ridiculously appetizing flavor of raspberries, also pebbles washed clean by pure spring water and a refreshing tang of blackcurrant leaves.” The 2007 Bernard Baudry ‘Les Granges’ bottling is a classic.  —Let the summer games begin!