So today is National BBQ Day!
May is also National BBQ month, National Burger month and any other excuse you can find to eat charred food.
And while everyone is going to make wine suggestions, here’s what we think:
The best thing you can pair with your barbeque is sunshine and good company.
So drink whatever you want. Though we wouldn’t suggest dipping into your collection of aged cabernets. Because odds are good you’re probably drinking outside, standing up, with some version of a plastic wine glass.
Just keep it simple. This is not the place for big complicated wines. And if you need some guidance, “Pour something that’s fruit-forward, not too heavy or spicy, that can hold up to a variety of food styles,” says Andrew McMurray, vice president at Zachys Wine and Liquor, in Scarsdale, NY
You’ll also hear the pros, like McMurray, add, “And not too tannic.”
Tannin is a compound in wine that makes your tongue feel like its sticking to the roof of your mouth. If you’re sitting down with that big fat juice steak and savoring it all, then pile on the tannins. The fat from the steak will soften them.
But if you’re eating anything with barbeque sauce or veggies, you don’t need all that. And while a red blend or a syrah is always welcome with a burger or ribs, don’t be afraid to pick a more structured rosé or an unoaked (less buttery) chardonnay.
Drink what makes your happy -- because charcoal goes with everything.
But if you’re looking for a few suggestions, consider these:
Coteaux d`Aix en Provence Rose Saint AIX 2015 ($14) Provence, France.
Bourgogne Blanc La Jumalie Darnat 2013 ($16), Burgundy, France
Sean Minor Napa Valley Marie Nicole Red 2013 ($19), Napa Valley California
Chateau Puech-Haut Prestige Coteaux du Languedoc 2013 ($17), Saint-Drezery, France
Or let us know your favorite barbeque wine!