By Doug
Last week I wrote about patio season; a natural progression leads me to write a small primer on grilling season. Last night was my first cookout of the year as I was back in my hometown north of Milwaukee and got together with some old friends. Everyone has traditions, rituals, and picks for a perfect barbecue, but the first outing of the summer left me scrambling to come up with something impromptu. My meat of choice was a standard fallback of beer battered brats. I grabbed some craft beers at the store (and kept it to options not available yet in Minnesota) and was lucky that my guests had the same idea in mind. The brats were fresh from the local butcher, the buns from the bakery; Beer and brats, a Wisconsin tradition. Being the wine-geek I am, however, I was saddened at the lack of vino and food to go with it. For this sole reason I will now present my three top picks for food and wine pairings this spring, keeping it relatively simple, as there are endless possibilities.
Brats and Riesling
Both quintessentially German, I can’t think of many better pairings. Substitute brats with any spicy sausage, though I think beer battered brats would still be great. Last night I doctored up my sausages with some beer-battered onions and chevre, mustard and Sriracha. It was heavenly, if only I would’ve had some Riesling. If you’re not into the sweet stuff don’t fret. The sugar and acid do wonders on spice, and if you’re still not certain, find a dry Riesling. They exist and taste darn good.
Salad and Torrontes
The gorgeous aromas of fruit and herbs that come from Argentina’s signature white wine do wonders in pairing with salads. Have your pick of fixings but I would highly suggest some fruit, nuts, and some stinky cheese.
Rose’ and …
Okay, it’s a cop-out but I had to give a pitch for my favorite spring-summer-fall wine. Rose’ is underrated and I don’t think that will ever change but the least I can do is try my best at turning people on to it little by little. No, I’m not talking about White Zinfandel. Dry pink wine made from any number of red wine grapes is the ultimate palate-quencher, food-pairer, and summer-social-lubricant. Ask someone at your local wine-store for a rose’ recommendation and enjoy the enthusiastic reaction you will surely receive.
Fire up the grills and uncork the wines. Summer’s almost here and I want to know how you approach a barbecue outing. What are your favorite food and wine pairings for the grilling season? What’s the best rose’ you’ve had lately? Torrontes? Riesling? Have any food and beer pairings worth trying? Post a comment below or email me at [email protected] with questions or suggestions. Cheers!