Grilling

[hotwine]

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.)