The Secret to Successful Grilling

What to pair with your favorite grilled dishes

 


« Prev Next » 6 of 8
Pork

Since I’m talking about grilling, not barbecuing (and yes there is a world of hurt coming to those who ignore the difference), pork has a broader definition than the ribs one might expect here.

Sausages might be the most commonly grilled pork products and they really run the gamut in flavors, though one feature of all well-made pork sausages is their juicy fat content. Mmmmm, juicy fat. That means that when choosing a wine to pair with sausages, be on the lookout for higher acid wines. For mild sausages, consider a nice Gruner Veltliner and as the spice level increases, look towards bigger wine, Alsatian Pinot Gris, for example. Examples of Oregon Pinot Gris might also work as the sausages get spicier, since many of these wines are a touch sweet.

Other grilled pork items tend to mimic chicken, in that the method of preparation tends to take precedence over the meat. I like to serve Spanish wines from Priorat or Ribera del Duero with pork loin in a Spanish-style rub, for example. Referring to the chicken recommendations is a good idea here.

Photo courtesy Alan's Kitchen

Mentioned in this article

Comments

  • Snooth User: Mark Angelillo
    Founding Member Hand of Snooth Voice of Snooth
    2 6,310

    Damn GDP - why must you mock me and my lack of grill? This makes me want to spend a weekend in the country.

    Jul 27, 2011 at 11:56 AM


  • Snooth User: TomG
    40947 44

    Hi Greg - a question and a suggestion:
    - question: I usually grill a mix of vegetables of all three types (tomatoes, onions, mushrooms, eggplant, peppers, squash, etc.) What would you suggest for a wine to work with the lot?
    - suggestion for grilling fish: I've never been able to get my grill clean enough or well-oiled enough to keep fish from sticking. Two things have helped. One is to put a piece of heavy-duty foil, just big enough to hold the fish, on the grill before I start it, then slice the foil between the grill rods so that each is covered by a strip; then pinch the strips around the rods so that they're loosely wrapped. The other thing is to let the grill heat up completely before putting the fish on. As the metal rods heat up, they expand and if the fish is on while this is happening, the skin bonds to the metal. I usually get the grill hotter than I want, then put the fish down to get nice grill marks, then immediately reduce the heat to cooking temperature. Hope this helps!

    Jul 27, 2011 at 3:23 PM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 208,253

    For grilled vegetables, especially if some good olive oil is involved, I've never found a better wine than Barbera. Even a Barbera with some age works well here. You've got all that succulent acidity and the oak in the wine can be matched by all the smoke and char created by grilling your veggies.

    Nice tips for grilling fish, both very effective. Thanks for contributing!

    Jul 27, 2011 at 5:09 PM


  • We love grilling at our house but I don't know where you come up with the idea that there are no dishes to do. If you are entertaining with wine and great grilled food then you need beautiful dishes to serve it in. Just saying.....

    Aug 04, 2011 at 10:20 AM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 208,253

    I manage to get through with few to none, though admittedly while not entertaining. One trick I've developed for some of my meals is to use flour tortillas over a plate, you then get to eat up the mess!

    Aug 04, 2011 at 10:32 AM


  • Snooth User: Richard Foxall
    Hand of Snooth
    262583 2,933

    Sure, you eat on dishes, but pots and pans are reduced. Major advantage to the grill.

    Aug 10, 2012 at 7:41 PM


  • wine for spare ribs and brots

    Aug 31, 2012 at 11:24 PM


Add a Comment

Search Articles


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »

Daily Wine WisdomMore Wine Tips








Snooth Media Network