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+--- Thread: Grilling (/thread-1074.html)
- dozer - 05-29-2006
When serving up these summertime meals off the grill, what is more important in determining a good pairing: the type of meat or the accompaning condiments?
(ie is the burger itself what you would think of when making a selection, or would people's preferences change if you put mustard on it instead of ketchup?)
Just curious as to people's approaches!
- Drew - 05-29-2006
As long as those types of condiments don't overwhelm the meat I'll pull fruity, spicy Zins, Grenache and Rose. I'm also not looking for "serious" wines or overblown selections of the above.
Drew
- dozer - 05-29-2006
What about with chicken which can be more easily affected by the type of topping? Same thoughts?
- Innkeeper - 05-29-2006
So long as the condiments with chicken aren't too strong you could use a white such as Riesling or Gewurztraminer. If you are on the borderline and still want a white, one of the strongest fullest whites is a Cotes du Rhone Blanc.
- hotwine - 05-29-2006
Since I use an oak fire for grilling, that's always a major factor in wine pairing. Wimpy whites are pretty much ruled out, even for grilled chicken or pork, which these days would probably call up a Pinot Noir. Beef would usually lead me to Cab, Syrah, Mourvedre, Grenache or Zin, depending on the sides and their own cooking techniques. For burgers this evening, leaning toward a Syrah or Zin. On the other hand, Italian or Mexican preparations would call for Barbera or Tempranillo, resp. (BTW, I use Syrah, Grenache and Mourvedre interchangeably for grilled fare.)