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Barbecue Wine: Wine Recommendations for Summer Holiday BBQ's
By Brad PrescottSummer is barbecue season and -while beer is likely to reign supreme for picnicers on Memorial Day, the Fourth of July, and Labor Day- wine is increasingly more popular as a relaxing summertime beverage. With wine's increase in popularity comes the challenge of finding a wine to serve that not only beats the heat, but pairs well with typical barbecue fare. In the spirit of summer, IntoWine.com asked a panel of wine experts their thoughts on what wine to serve at your summer barbecue:
"With a good BBQ, you want a good salad. A Caesar salad and, according to 7X7 Magazine, the best wine with Caesar Salad is Broadbent Vinho Verde! But, I hear you say, Vinho Verde is a light white wine!
Prime Port & Cigar Pairings
By Paula BarkerTHREE PRICE POINTS SUITED FOR ANY POCKETBOOK
Elegance. Pearls and lace. Cary Grant and Audrey Hepburn. Port and cigars. The meal is over, relaxed guests retire to cozy corners to chat, and, unless relegated to the patio, just a few head down the hall to the parlor to partake in that traditional pleasure.
Do you wonder how party hosts select cigars and their sidekick ports?
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Pinot Gris: Oregon’s Second Wine
By Krista WinjumThe southern Willamette south of Eugene has a special place in my heart.
My first visit was in 1992 when I house-sat for friends on the mid-Oregon coast in Florence. I took a day trip inland and just for fun decided to drop down south and check out the wineries. My expectations were not high. At that point, I was still a bit of a California snob.
Riesling: Washington’s Great White Wine
By Krista WinjumI’ve always loved Riesling in its myriad forms. Ranging from dry to very sweet, this most versatile grape is a classic. Usually low in alcohol, with moderate to high acid, and tones of green apple, citrus, apricot, white flowers and minerals, this wine goes with just about anything but red meat.
My introduction to Riesling came at a B&B in the south of England.
Viognier for Spring
By Krista WinjumI realized that I was in a red wine rut a few years ago and made a practice to try unfamiliar white wines at tastings. I quickly discovered Viognier, a medium bodied white wine, perfumed with apricots, peaches and white flowers. This stuff is amazing - delicate, yet heady; I can sit for hours just enjoying the aroma. The taste is a revelation – the silky smooth texture hits first, then the fruit and flowers explode. It’s quite wonderful.
