(as seen in Edible Cape Cod, July 2005)
There’s no better time than summer to uncork a bottle of great wine. But for those of us who favor a big, lusty red, the warm weather might seem daunting when pairing our favorite wines with the season’s best foods. But although most people think white wine in the summer, there are actually many reds (both light and full bodied) that pair wonderfully with a variety of foods and occasions.
In thinking about our summertime pleasures on Cape Cod, barbeques, clambakes, weddings and outdoor theme parties come to mind. Ice-cold beer and Margaritas are of course, always welcome, but there’s always room for some interesting wines that will turn a standard barbeque into a memorable culinary event.
One of the great things about wine is that it almost always tastes better with food. Not only that, but with the right pairing, the food tastes better, too. I love to plan a menu for friends and family – with offbeat wines that really complement the food. There’s no better reward than seeing smiling faces as they take a bite of food, sip and repeat!
These days, there are no real rules in food and wine pairing. The old “red wine with meat, white wine with fish” no longer applies because there are simply too many fabulous wines out there to be stuck playing by the rules. For summer fare, many of the lighter style reds are perfect for fish, poultry, pork, and a variety of vegetables. Even some of the intense, complex reds that you might think of when you’re curled up by a winter fire are absolutely wonderful when paired with grilled meats. White wine certainly fits the bill for most seafood – but you’d be surprised: one of the best meals we ever had featured lobster in a pinot noir sauce (with plenty of pinot noir in our glasses, too).
The following warm weather food and wine combinations are some of my very favorites. Check them out for yourself – and don’t be afraid to come up with your own pairings, too. The thrill of food and wine is finding new combinations that make you say “wow,” along with a few misfires that make you say “hmmm…that doesn’t work at all…do we have any cold beer?” – but you’ll never know unless you get out there and taste. Happy summer!
Hot Dogs (with all the fixins): Zinfandel, Sangiovese
Bright cheery fruit and good acidity cuts though grease and stands up to a complex range of flavors
Hamburgers: Cabernet Sauvignon, Zinfandel Blends
Medium to full bodied reds with a good dose of berry fruit and a hint of spiciness bring out the best in simple grilled foods
Pork Tenderloin: Pinot Noir, Merlot
Pork, being the “other white meat” is perfect for a red that stands up to food without overpowering it
Barbecued Ribs: Australian Shiraz Ribs – mouthwatering, spicy and rich…the same adjectives used to describe Shiraz – it just works!
Grilled Steak or Lamb: Red Bordeaux Blends, Malbec
The texture of steak or a lamb chop is an excellent match for heartier reds that have a lot of character
Chicken Kebabs: Medium to Full Bodied Italian Whites or Chardonnay
While chicken is Fairly mild in flavor, the spices and veggies on kebabs need an interesting wine that will complement the total dish
Barbecued Chicken: Zinfandel, Dry Rosé, Fruity Red Blends
The barbeque sauce needs a wine that has a good amount of fruitiness without being sweet
Salmon or Tuna Steaks: Pinot Noir, Beaujolais, Barbera D’Asti
Meatier fish high in natural oils is great with red wine, but one that’s not too powerful
Oysters on the half shell: Unoaked Chardonnay, Dry Chenin Blanc, Sauvignon Blanc
Most dry, crisp whites work great with the briny flavors of raw oysters
Fried shellfish (oysters, shrimp, clams): Medium Bodied Chardonnay
Frying adds another dimension to seafood, so a little oak aging on the wine helps balance the flavors
Steamed Clams or Mussels (white wine broth): Light Bodied Whites, such as Pinot Grigio or Sicilian varietals
A good rule of thumb: drink the same wine that you cook with if there’s wine in the dish
Lobster: Full Bodied Chardonnay, Rich White Blends
The richness of lobster is balanced by the richness of a complex white wine. Vanilla character from oak aging -- or even a touch of sweetness in the wine – is a match made in heaven with lobster
Corn on the Cob: Off-dry whites, such as Chenin Blanc or Riesling
The sweetness of the corn is brought out by the upfront fruit in the wine
Grilled Vegetables: Merlot, Syrah, Zinfandel
Grilling adds an earthy quality to vegetables that works really well with fuller style reds
Fresh Tomatoes, Mozzarella and Basil: Sangiovese, Montepulciano d’Abruzzo
Even a light vegetarian dish can pair very well with red wine – as long as it’s light bodied and has good acidity
Green Salad with Vinaigrette: Sauvignon Blanc
A crisp, citrusy wine will balance the acidity in a vinegar-based dressing
Fruit Salad: Sweeter wines, like an off-dry Riesling, Ice Wine, or Brachetto
Slightly sweet still or sparkling wine brings out the natural sweetness in the fruit
