| For many of us summer time means cooking on the | | | | onion, garlic and rosemary, skewered and briefly grilled. |
| grill. Human beings are hard-wired to get satisfaction | | | | Wine: Pinot Grigio: light and crisp and fruity, with mild |
| from the combination of flame and food and summer | | | | flavors of citrus and peaches. |
| is the perfect season to scratch that itch. | | | | Chicken legs: Marinated in oil and hot pepper sauce. |
| When you bring the kitchen outside, do not forget the | | | | Wine: Shiraz: soft and rich, with red berry flavors and |
| wine cellar. Scientists figure that we can experience | | | | the sweetness to go with the spice |
| about 150 different flavor sensations. Wine made from | | | | Barbecued ribs: Grilled slowly and indirectly for hours, |
| grapes can trigger almost all of them, more than any | | | | slathered with spicy, tomato-and-molasses-based |
| other single food or beverage. What that means is | | | | sauce in the final minutes so it doesn't burn. |
| that by adding any number of the wines of the world | | | | Wine: Syrah: Zingy, rich and spicy, with black plum |
| to the grilling menu you can turn an enjoyable | | | | flavors and the sweetness to match the ribs. |
| experience into a memorable one...a little something | | | | Pork chops: Butterfly them so they'll cook through, |
| you will appreciate in the middle of February. | | | | marinate in oil and sage, and grill.. |
| You do not need an elaborate wine cooling system for | | | | Wine: Riesling: soft and lightly sweet, with golden apple |
| outdoor dining but you do need to keep wine out of | | | | and peach flavors and a little hint of citrus. |
| the sun, and if possible, try to keep it at | | | | New York strip steak: Marinate in garlic, olive oil and |
| wine-cellar-cool, around 55 degrees F. | | | | rosemary, crust it on the outside, red in the middle. For |
| Matching wine with food is more of an art than a | | | | an extra special treat place the meat directly on |
| science but there are some reliable guidelines that you | | | | white-hot charcoal. |
| can use to narrow your focus. | | | | Wine: Cabernet Sauvignon: Big oak, big black cherry |
| Heavy dishes, foods you chew hard with strong | | | | fruit, big tannins; a real steak wine. |
| tastes, match up with full-bodied wines. Full-bodied | | | | Salmon: Marinate in soy sauce and a hint of oil, brush |
| usually means the reds but whites like Italian Malvasia | | | | with maple syrup just before the grill. |
| and oaked California Chardonnay can also fill the bill. | | | | Wine: Grenache, Mourvdre, Syrah, Zinfandel: hugely rich |
| Sweet dishes require sweet wines. This is really more | | | | and fruity, with moderate tannin. |
| of a rule than a guideline. Even an excellent dry wine | | | | Turkey breast with grilled vegetable chutney: Marinate |
| paired with a sweet dish can create a sour or bitter | | | | breast in oil and Cajun spices. For the chutney, slice up |
| taste. | | | | onions, eggplant, and red and green bell peppers, |
| Fatty dishes usually pair well with wines high in acidity | | | | marinate in olive oil and balsamic vinegar, grill briefly and |
| like the Rieslings, Sauvignon Blancs and most sparkling | | | | chunk up into chutney. |
| wine. | | | | Wine: Chardonnay: a nice hint of oak to go with the |
| Protein-rich dishes often match-up well with high tannin | | | | grilling flavors. |
| wines. The big reds are the usually the choice here | | | | Peaches, pears, pineapples, bananas: Brush them with |
| with the Cabernets and Syrah at the top of the list. | | | | a hint of oil. The caramelization produces a memorable |
| High tannin wines usually do not pair well with fish and | | | | flavor. |
| other seafood or with salty dishes. | | | | Wine: Ménage a Trois Rosé: Lots of |
| Here are a few wine-grill combinations that food | | | | strawberry and light cherry flavors, just sweet enough |
| editors have found particularly alluring. | | | | to match the grilled fruit. Also makes a great basket |
| Shrimp skewers: Shrimp marinated in olive oil, lime juice, | | | | picnic wine. |