For a nice change of pace.....

[hotwine]

That rose' does sound nice, although with such a small production, I'll never see it in the hinterlands. Will second Scoop's recommendation on the Rioja, though; that one in the '95 and '96 is one of my favorites for a beef barbecue.
Speaking of which, if you can stand a suggestion for burgers: try them seasoned only with a dry rub, consisting of equal measures of white pepper, black pepper, onion powder, garlic powder, paprika and Lowry's Seasoned Salt. Sprinkle both sides of the patties once as you place them on the grill. Same stuff works equally well with brisket, steaks and poultry.