Memorial Day heralds the start of grilling season. Perfect your fireside techniques and enhance outdoor dining by learning how to pair wine with grilled dishes.
"The right wine makes every meal better, especially with meals cooked on the grill," says Michael Trujillo, president and director of Winemaking at Sequoia Grove Winery.
To help you find the perfect pairing, Trujillo is sharing a few basic tips:
• Pair the right varietal to the right dish; Chardonnay with grilled vegetables or fruit; and cabernet sauvignon for grill-roasted larger cuts of meat.
• Select wines from trusted producers made in a balanced style. Wines that are too ripe, sweet, tannic or alcoholic will usually clash with grilled foods. At Sequoia Grove Winery, Michael Trujillo's winemaking style emphasizes varietal expression, finesse and balance.
• Use the right seasoning. When making rubs for steak, be liberal with salt and cut out the sugar, which doesn't pair well with hearty reds.
This Memorial Day and beyond, make every grilled meal special with the perfect food and wine pairings. For a great pairing with cabernet sauvignon, follow this steak recipe with a rouge beurre sauce. Made from a cabernet sauvignon reduction, the rouge beurre sauce is high in acidity and low in sugar, making it the perfect accompaniment for a glass of cabernet sauvignon.