Photo: Jo Jo
Sure, you could have beer at your next barbecue. But why not play the wild card and pair your smokey outdoor eats with WINE?
Pairing wine to grilled meats and vegetables is a lot easier than you think. Just make sure neither the food nor the drink overpowers the other. So, if you've got a super savory marinated steak, you'll need a heartier wine--like a Cabernet or Zinfandel--to stand up to its big ole flavor. Similarly, try a lighter bodied wine that's full of fruit when enjoying the more delicate flavors of grilled zucchini or pork chops.
Pro tip: Try chilling light-bodied reds (Pinot Noir, Gamay, Frappato, lighter Nebbiolos) before serving them. They'll taste extra fresh and keep you cool while you man the grill.
Below are some of my favorite red wines to grill and chill with in the summertime, complete with some handy little pairing ideas:
1. Elk Cove 'Estate' Pinot Noir Rosé | Willamette Valley, Oregon
This sunset-colored rosé of Pinot Noir is all juicy, tart cherry and rose petals...
Photo: spotted at Black Sheep Coal Fired Pizza
When you first start learning about wine, it can feel a little freaky to drop $20 or $30 on what you’ve heard is a “nice” bottle.
Wine labels aren’t always forthcoming (or even in your own language!), so you could be left fending for yourself, taking anyone and everyone’s advice and just defaulting to what’s most expensive. Because what the heck do YOU know?
But that, my friend, is no way to live. And! There are plenty of affordable wines out there (like, cheaper-than-a-cocktail affordable!) that are truly delicious and compromise nothing in the way of value. I’m here to clue you in! Once you’ve got these 3 wines in your back pocket, you’ll start developing your palate and gain the confidence and courage to continue learning and seeking out other wines. Maybe even some of those “nice” bottles? It’s all up to you.
Here are 3 wines under $12 that you should try:
1. Evolúció (Dry) Furmint | Tokaj, Hungary
Furmint is the most prolific grape in Hungary, and you’ll usually find it featured...
Photo: Emily Rentsch
Picture it: The sun is burning high in the sky. You’re lounging on a colorful beach towel, listening to the tinkling sounds of children laughing in the background as your skin slowly warms. The hazy blue line of the ocean waves at you in the distance. You’ve got a good book nearby. You’re all SPF-ed up. And you’re sipping on a little pink wine from your canteen. It’s the perfect day.
Perfect, that is, until you get dehydrated. Gasp!
Nothing goes better with the summer sun than a glass of crisp wine. But this delectable combo can be a little lethal when you’re not watching your water intake. Luckily, there’s a simple and delicious way to keep that from happening.
Say hello to hydrating wine cocktails! Below you’ll find three easy recipes for some wine-based beverages that will keep you feeling healthy and sober while still enjoying the season.
And when I say “recipes,” I really mean loose instructions. Feel free to make these cocktails your own! Add fresh mint, rosemary, or fruit. Switch...
Photo: Tamarind Knutson
Nothing screams summer louder than al fresco dining, and here in Minnesota, the patio vibes are buzzing like live wires! After five months of winter, we take good weather VERY seriously. Now that it’s June, EVERYTHING must happen outdoors! And that means eating and drinking too.
I like a quick seafood situation paired to a little white wine and a setting sun. And lucky for me, two of our Sip Better wine club members, Mark and Tamarind (follow them at @honeysadventures), make a killer sea scallop dish that I plan on whipping up multiple times this summer (recipe below).
The only thing that truly makes this dish better is a glass of Domaine des Homs Viognier, a pretty little white wine from France with a gorgeously round mouthfeel that plays well with the freshness of this meal. And bonus--this wine is under $20! Splash it into a Bordeaux glass and have yourself a very good time outside.
BUY THE WINE >>
SUMMER SCALLOPS RECIPE
From Mark and Tamara Knutson | Serves 4
4 ears of fresh...
Photo: Christine Siracusa
With spring on the horizon, comes a deliciously fresh, crunchy, tart palate of springtime fare. From crisp salad greens to artichokes, fennel, peas, asparagus and ramps – these mouthwatering veggies have never been on the list for ‘most likely to pair’ when it comes to one of our favorite libations, WINE. In the past, it’s the bitterness or the acidity of these bright and tangy greens that have kept old school wine minds steering clear of pairing wine to these elements. Today, we’re more apt to pair wines to just about any food – examining mouthfeel, acidity and tannin more closely when balancing wine to the flavors of an ingredient or dish. So, let’s sort through this list together and leave you with a list of grape gems that will keep your palate happy all spring long!
Let’s start with bright whites. From Sauvignon Blanc to Pinot Grigio, a good number of bright, leafy greens like arugula and spinach are pairing besties with these tantalizing whites. Yet, the sommelier’s secret weapon...