When the weather begins to get warm, mouth-watering aromas waft from backyard to backyard, buoyed by the laughter and conversation.
One part of the fun is choosing, preparing, and cooking the food; the other is choosing the wine, and no matter the occasion, there is a wine that fits it perfectly.
Here are some bbq wines that you can try confidently:
Spicy burger – Cotes Du Rhone, 2012, Les Trois Oratoires, Rhone Valley, France
Chianti Riserva, 2009, R. Masi, Tuscany, Italy
Kabang Red, 2011, Stratus Vineyards, Niagara Peninsula, Ontario, Canada
Grilled salmon – Pinot Noir, 2011, Mac Murray Ranch, E and G Gallo, California, U.S.A
Sauvignon Blanc, 2013, Bird, Marlborough, New Zealand,
Pinto Noir Village Reserve, 2012, Le Clos Jordanne, Niagara Peninsula, Ontario, Canada
Grilled rib-eye steak – Cabernet Sauvignon, 20112, Hess Select, California, U.S.A.
Tre Saggi Montepulciano d’Abruzzo, 2011, Talamonti, Abruzzo, Italy
Heritage Vines Zinfandel, 2012, Rancho Zabaco, California, U.S.A
Grilled Vegetable on Basmati Rice Pilaff or on Couscous –Wildass Rose, 2013, Niagara Peninsula, Ontario, Canada
Chimeres, 2011, Chateau Saint Roch, Cotes de Roussillon Village, France
Grilled halibut with herb and caper lemon vinaigrette
Sauvignon Blanc, 2013, Featherstone, Niagara Peninsula, Ontario, Canada
Chardonnay, 2012, La Crema, California, U.S.A
Ontario Chardonnay, 2012, Bachelder, Niagara Peninsula, Ontario, Canada
Riesling Kabinett Trocken, 2006, Schloss Johannisberg, Rheingau, Germany
Smoky baby pork back ribs – Mr. Black’s Little Brook Shiraz, 2011, Small Gully, Barossa Valley, South Australia
Gigondas, 2012, Delas, Rhone Valley, France
Le Gravillas, 2011, Cotes du Rhone Villages, Rhone Valley, France