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Barbecue Wine: Wine Recommendations for Summer Holiday BBQ's

Summer 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, asked a panel of wine experts their thoughts on what wine to serve at your summer barbecue:

The best barbecue wines are fruity, simple but well made, with juiciness and good acidity. Good rosés go well with a lot of lighter barbecued meats, as well as the salads and appetizers typically found at a barbecue. Some of my favorite rosés, year after year, come from François Chidaine, whose Touraine Rosé is a delicate and minerally stunner, and Charles Joguet, whose Chinon Rosé has very appetizing olive and lightly herbaceous flavors.

For richer barbecued meat dishes, I find the right fruity, balanced, high acid combination in Pinot Noir, the wine that goes with virtually everything, and cool climate Syrahs. Pinots with the requisite acidity can easily be found, at value prices, from New Zealand (try Pinots from Wither Hills, Mud House, Mt. Difficulty and Nautilus Estate). Cool climate California Syrahs that won’t break the bank include Dierberg Santa Ynez Valley, Saxon-Brown Owl Box Parmelee-Hill (Sonoma), Shane Valenti Ranch (Anderson Valley) and Peay Vineyards Les Titans (Sonoma Coast). Richard Jennings, Featured Contributor and the Founder

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An attorney by day and a full time wine enthusiast, Loren focuses on Italian wines for

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