Mastering the grill brings a unique joy. I have a cultural attachment to the grill on both sides of the border, growing up with a dad who loved carne asada and tips (uncles) who loved barbeque. However, I only have a little experience lighting up the grill, but my husband takes care of that chore. This guide isn’t a crash course on what to grill, what to grill it on, or how to grill, but it is a resource for creating mouth-watering memories for all your guests. Here are six wine pairings to elevate your grilling experience this summer.
Bolgheri is located in Tuscany. When Tuscany names like Chianti or Brunello come to mind, consider Bolgheri DOC, an approachable wine made primarily with Cabernet Sauvignon grapes.
Sapaio’s Volpolo 2022 is made with mostly Cabernet Sauvignon grapes from the Bolgheri Italian region.
The coastal climate in this western region creates a microclimate that gives the wine a rich and bold flavor, with ripe dark fruit flavors balanced by fresh acidity. Natural mountainous landscapes surround the vineyards.
Sapaio follows sustainable viticulture practices and produces two distinct wines: Sapaio Toscana IGT and Volpolo Bolgheri DOC. Their Volpolo 2022 wine is priced at $36 and is designed for easy drinkability.
Sapaio Volpollo 2022 is a Cabernet Sauvignon-based blend is layered with savory edges, sweet baking spices, and integrated tannins. It perfectly complements grilled meat such as baby lamb chops or carne asada. This pairing is a must to elevate your summer grilling experience!
Rioja is a wine region in Spain known for producing high-quality red wines. The region is famous for using the Tempranillo grape, which produces rich and flavorful wines. For this vegetarian pairing, I recommend a vegan wine. Beronia Crianza 2020 is a typical Rioja blend of 94% Tempranillo, 5% Garnacha, and 1% Mazuelo.
Beronia Crianza 2020 has a complex aroma, with distinct scents of cherry, raspberry, and herbal hints like rosemary and thyme. This Crianza is rich in fresh, ripe berry fruit flavors with notes of sweet aromatic spices. It is medium to full-bodied with a long and balanced finish.
Portobello mushrooms pair well with Rioja wine due to their earthy and meaty flavors complementing the wine’s rich characteristics. Rioja wines’ complex aroma and ripe berry fruit flavors nicely enhance the savory taste of grilled Portobello mushrooms. The medium—to full-bodied nature of Rioja wines provides a nice balance to the mushrooms’ meaty texture, creating a well-rounded culinary experience.
Rueda DO is a renowned wine region in Spain known for producing high-quality white wines, primarily from the Verdejo grape variety. The wines are refreshing and aromatic, with bright acidity and a characteristic bouquet of citrus, tropical fruits, and floral notes. There are ‘green’ distinctive notes on this wine, and a great example is Beronia Rueda 2023, made with 100% Verdejo grapes.
Beronia Rueda 2023 has a pale yellow color with greenish hues. It offers high aromatic intensity with citrus notes like lime peel, blending with hints of white fruit and fresh herbs. The palate is creamy and fresh, with a touch of varietal bitterness at the end. It’s a balanced and inviting wine.
Grilled vegetables pair well with Beronia Rueda 2023 due to the refreshing and aromatic qualities of the wine. The wine’s crispness complements the fresh and smoky flavors of grilled vegetables, creating a balanced and inviting culinary experience.
Albariño is a white wine grape variety grown in the Rias Baixas region of Spain. It is known for its high acidity and refreshing qualities. Albariño wines are often praised for their crisp acidity and ability to pair well with a variety of foods.
Pazo de Lusco Albariño 2023 is a white wine with medium acidity. It spends some time in lees, which gives it more body. This white wine is made in Rias Baixas with 100% Albariño grapes.
Since Lusco’s work on the lees characterizes this Albarino, it gives it roundness, fat, and maturity. With a very intense nose, this wine is still crisp but with finesse, meaning not overpowering acidity but more moderate and refreshing. Fresh fruit, apples, and citrus notes stand out for their balance. All of this is due to the climate of the Condado do Tea sub-zone in the Rias Baixas region.
Due to Pazo de Lusco Albariño 2023’s citrus, apple, stone fruit, and a hint of cream notes, it offers a balanced pairing with golden rounds of cod fish. Add lemon juice to the cod fish, after grilling, to create a sublimely delicious pairing that complements the wine. Furthermore, I recommend to pick up a wild cod fillet to enhance the summer grilling experience, too!
Paso Robles is a region I am very passionate about, and I came across Linne Calodo Red Blend, a big bold red wine that is a true American spirit. Linne Calodo In My Dreams 2022 is a blend of 32% Grenache, 27% Tempranillo, 18% Carignan, 12% Graciano, 6% Mourvèrdrea and 5% Tannat.
How does it taste?
Linne Calodo In My Dreams 2022 has aromas of cherry, raspberry, lilac, black tea, and cinnamon stick. Vivid acidity drives a flush midpalate with dark red fruits, rhubarb, and earthy loam. Grainy textures unfold with length and poise into an energetic finish. Buy here 2022 In My Dreams | Linne Calodo.
“The dream at Linne Calodo since day one was to create a sustainable agricultural model that would stand the test of time. This set my mind wandering to ancient Old World wine regions with similar climates and resources to Paso Robles, which led me to the arid high deserts of Spain—where Tempranillo and Garnacha predominate. I planted these grapes on our own estate, and this blend is their testament. What’s old is new again.” – Matt Trevisan, Farmer, Winemaker and Proprietor at Linne Calodo
Fajitas pair well with a red blend from Paso Robles due to their bold and spicy flavors, which complement the characteristics of the red wine. Furthermore, the smoky, grilled nature of fajitas, along with the mix of savory and slightly sweet flavors from the meat and peppers, matches beautifully with the complex and robust profile of a Paso Robles red blend. The wine’s rich fruitiness and hints of spice enhance the dining experience when paired with fajitas, making it a delightful combination for any occasion.
Sauvignon Blanc grows everywhere, and the taste varies depending on the soil it is grown and, of course, the winemaking choices. Napa Valley is known for bold reds, but you will be surprised how Sauvignon Blanc is thriving there, and you can find a delicious crisp expression of this grape over there. One of my favorite and iconic producers is Oberon Wines, and for this specific pairing, I am recommending their newest vintage Oberon Wines Sauvignon Blanc 2023.
Oberon Wines Sauvignon Blanc 2023 vintage is marked by Napa Valley’s consistent, mild weather and extended hang time, which results in a wine with bright natural acidity and layered fresh fruit flavors. These flavors include green apple, tart kiwi, pear, and melon. The grapes for this wine were harvested from warmer Pope Valley and cooler Carneros and Suscol Mountain climate terroirs. This wine offers a delightful and refreshing experience.
“If the grapes are the heart of a wine, the people are its soul.” For over 50 years, winemaker Tony Coltrin has crafted wines that bear the hallmark of excellence. Raised in the heart of Napa Valley, his time-honored approach and decades of experience working with the Mondavi family have set Oberon Wines on an extraordinary journey from Napa to Paso Robles.
Oberon Wines Sauvignon Blanc 2023 has crisp acidity and vibrant citrus flavors and paired with grilled shrimp, every sip a refreshes your palate after every bite. Moreover, the wine’s bright and zesty characteristics complement the shrimp’s delicate sweetness and subtle saltiness of the shrimp. The wine’s herbal notes and refreshing acidity harmonize with the shrimp flavors, making it a delightful pairing for a summer seafood dish. To enhance the experience, I recommend adding a touch of lemon juice and garlic salt to the shrimp before and after grilling.
5 fruits and vegetables you didn’t know you can grill (and pair with wine).
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