BBQ + Wine
Now for me, grilling burgers, hotdogs, steaks and ribs ranks right up there with Little League and skinny-dipping as a quintessential activity of the American summer. The backyard barbecue is a way of life for some of us, and it calls for good wine.
I can hardly think of grilled food without thinking of Zinfandel, always one of my top choices when picking wine for grilled foods. There are dozens of wonderful Zins out there.
- Boneshaker 2013 Zinfandel, Lodi ($19) 90 Points
- Dense and spicy with rich blackberry, spice, mocha and vanilla oak; ripe and generous with dense fruit and good structure;
- Dry Creek Vineyard 2013 “Heritage Vines” Zinfandel, Sonoma County ($20) 90 Points
- Lush and spicy with blackberry and black currant fruit; rich, smooth and toasty with racy acidity and brisk, earthy style; long and balanced.
- Four Vines Winery 2012 “Maverick” Zinfandel, Amador County ($22) 90 Points
- Silky and juicy with generous red fruit and spice; rich, fresh and lively with bright, fresh tangy flavors; long and balanced.
- Renwood Winery’s 2012 “Premier Old Vine” Zinfandel, Amador County ($20) 90 Points
- Rich, earthy and showing blackberry, bramble and mocha; nice hints of vanilla oak with balance and a long finish.
If your budget it tighter, check out the Montevina or Pedroncelli Zins. Enjoy!