Tis’ the Season for Cookouts

The best wine selections to show up with.

It's cookout season and we all know what that means. Somebody’s uncle will be manning the grill, macaroni and cheese, Spades, red cups, line dances, cacklin', and vibes that leave your soul feeling refreshed.

Now, when you show up to a cookout, nine times out of ten you're bringing a bottle of tequila, cognac, vodka, or beer. Nothing wrong with that. But this year, try flipping the script and show up with a bottle, or two, of wine.

I know what you're thinking. Girl, bye. However, there are many wines that pair beautifully with cookout food. The smoke, the char, the spice, the sweetness all have wines that were produced to meet them.

Here are my recommendations:

A CHILLED RED

You can chill red wine, and for the cookout, you should. Heat flattens a heavy red, but a lighter red served cool stays bright and cuts through fatty and smoky food. Reach for a Gamay or a Lambrusco. Twenty minutes in the cooler is all it needs.

What it pairs well with: grilled chicken, burgers, smoked sausage, anything with a little char.

A CRISP WHITE

Mac and cheese deserves a wine of its own, and a crisp white is the answer. Rich, cheesy food needs acidity to cut through it, and that is exactly what these bring. Albariño from Spain is my pick. It is coastal, citrusy, and a little saline, and most people at the table have not had it. If you want something more familiar, a Sauvignon Blanc does the same job.

What it pairs well with: mac and cheese, potato salad, grilled corn, and lighter sides.

A DRY ROSÉ

A dry rosé is the most versatile bottle you can bring outside. It has the refreshment of a white with enough structure to handle real food. Provence is the classic, but Spain and California are making excellent dry rosé too.

What it pairs well with: ribs, jerk chicken, grilled veggies, pasta salad, and the whole spread at once.

SOMETHING SPARKLING

A beautiful afternoon with good food and good people deserves a bottle of sparkling wine. You can’t go wrong. The bubbles and bright acidity reset your palate between bites, which is exactly what heavy, saucy, fried food calls for. A Cava or a Crémant does the job without the Champagne price tag.

What it pairs well with: fried chicken and fish, deviled eggs, and anything crispy off the grill.

A BOLD RED

When it comes to barbecue you want a wine with some weight and muscle. For the ribs, brisket, oxtails, and anything drenched in sauce, Zinfandel is the move. It is full, jammy, and a little smoky on its own, so it stands up to barbecue perfectly. A Syrah or a Malbec are also great options.

What it pairs well with: barbecue ribs, brisket, oxtails, smoked turkey legs.

AN OFF-DRY RIESLING

Wines with a touch of sweetness are perfect for food with spice, especially jerk. An off-dry Riesling cools the burn and resets your palate for the next bite. While unexpected, it’s a pleasant hit.

What it pairs well with: jerk chicken, hot sausage, anything with spice.

Bottom line, it’s time to invite wine to the cookout. So step outside the box next time and bring a couple of bottles.

XO,
Jess