Looking for a crowd-pleasing bottle to bring along to a summer party? Allison Vidug, sommelier at The Shore Club in Toronto, shares her top three wine picks for grilling season.
3 Fantastic Barbecue Wines
“A crisp, fruit-forward New Zealand Sauvignon Blanc is a great starter wine with light bites such as dips and crudités. It carries on well into a main course of grilled white-fleshed fish, shellfish and creamy coleslaw. With refreshing acidity, it’s a delightful white for backyard entertaining.”
“Barbecue reds need to be deep, dark and delicious. Shiraz from Australia’s Barossa Valley fits the bill, and it’s typically not too tannic, making it ready to drink. Try it with grilled lamb chops or charred rib steaks served with a spinach and blue cheese salad.”
“Rosé may be the most versatile barbecue wine of all. Pinot Noir rosés from Ontario are light-bodied, higher in acidity and pair well with grilled vegetables and halloumi. Local rosés made from Cabernet Sauvignon are darker, more savoury in flavour, and better suited to marinated flank steak and chicken.”