The Secret to Successful Grilling

What to pair with your favorite grilled dishes


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Beef

Finally we get to the meat of the situation – pun intended, yet poorly executed. Big juicy steaks and meaty hamburger are definitely part of the summer protocol at my house, and wine is always at hand to pair with.

Unlike many of the meats that we’ve already discussed, beef tend to be grilled au naturel. There are rarely marinades involved or sauces used, though my burgers do tend to see some ketchup.

For burgers, having a nice fruity red on hand is a no brainer. I like Zinfandel here, though a good Argentine Bonarda can certainly give Zin a run for its money.

Once we get into steak country though, the reds tend to get a little more serious. This is where the char of the grill really can come into play, so I don’t shy away from oakier wines here. There are many wines that work so well here that I could write a several page list; but the short version would have Malbec for less aged beef, Syrah for aged beef, and Mourvedre for super-aged beef. Gamy meets gamy here and the results can be spectacular.

Happy successful grilling!

Photo courtesy Gorge Burger

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Comments

  • Snooth User: Mark Angelillo
    Founding Member Hand of Snooth Voice of Snooth
    2 6,225

    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 204,283

    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 204,283

    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 2,876

    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


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