It’s that time of year again. The days are long, the weather is warm, and the grills are working overtime. By 6 o’clock every evening the air all over Nashville is thick with the familiar smells of charcoal, lighter fluid, sizzling steaks, and mesquite as old friends gather and new friends are made over outdoor cooking and some adult libations. In days past, the most common beverages served with outdoor cooking in America were beer (cold and thirst-quenching) and bourbon (sweet and smoky), but these days wine is a far more common offering. That’s because many of us have discovered that the right wine can change grilling out into something more.
The most obvious reason to serve vino when you grill is that the food lends itself well to a variety of wines. Whether you’re doing rib-eyes, salmon, chicken or just good old burgers, there’s a wine to pair with it. It’s very important to remember, though, that grilled foods are about bold flavors, and that they’re usually seasoned more heavily than their kitchen-prepared counterparts. Plus, the charring and smoking imparts tastes we don’t see in the kitchen, which is, of course, why we grill in the first place. This is an important factor to keep in mind when selecting the wine you’ll serve—bold or spicy foods call for like wines, so as not to be lost on the palate. If the food overpowers the wine, the wine will taste weak and unexpressive.
This is why wines like Cabernet, Shiraz/Syrah, Malbec, and Zinfandel remain big sellers throughout the summer months, even though overall it’s a white wine season. For me, the top choices for spicy or barbecued dishes are Zinfandel and Shiraz. Both of these wines can show a lot of fruit and spice that will stand up to even the most robust dishes. If I’m going with something with less seasoning—a chicken breast, say, or a simple steak—I look for full examples of Cabernet or Malbec. And there’s also a place for a good Pinot Noir around the grill—with its smoky, subtle flavor profile it pairs very well with salmon. Whatever the mix, when you get that perfect combination where food and wine bring out the best flavors in one another it’s so amazing you may find yourself standing at your grill in February to have the experience again. That’s because wine and food can be much more than just sustenance.
Whether served with food or consumed by itself, wine positively affects our mood and our psyche. We see wine as a symbol of the good life, and drinking it recharges the soul. Whenever we enjoy a luxury, even a simple one, our mind sees it as a signal to relax and de-stress. It’s why smokers value that smoke break at work, why chocoholics order dessert, and why Starbucks is so damn popular. It’s not so much about the caffeine, nicotine, or sugar as it is about the psychological lift that indulging in these things leaves you with. Other adult beverages do the same thing, of course, but our societal view of wine puts it near the top of the hierarchy of luxury liquids, thus its relaxing power is greater than most others. I figure it’s somewhere above beer, below a rare Single Malt Scotch, and perhaps equal to an extra-dry shaken dirty vodka martini up with extra olives, a personal fav. All of which is to say, when you combine wine with the already soul-satisfying foods created by grilling, you get a serious boost on the feel-good meter.
As you wander through your favorite wine and spirits store this summer take a moment to think about the next time you are going to fire up the old back yard burner and select a couple of wines to pair with your favorite dish. Remember to select a wine that is as full or as light as the flavors you are creating on the grill. Perhaps most importantly remember that grilling and wine are a ticket to a better, more relaxed, place.