Wine And Grilling Combinations To Die For

Here are a few wine-grill combinations that food editors have found particularly alluring.

Shrimp skewers: Shrimp marinated in olive oil, lime juice, onion, garlic and rosemary, skewered and briefly grilled.

Wine: Pinot Grigio: light and crisp and fruity, with mild flavors of citrus and peaches.

Chicken legs: Marinated in oil and hot pepper sauce.

Wine: Shiraz: soft and rich, with red berry flavors and the sweetness to go with the spice

Barbecued ribs: Grilled slowly and indirectly for hours, slathered with spicy, tomato-and-molasses-based sauce in the final minutes so it doesn’t burn.

Wine: Syrah: Zingy, rich and spicy, with black plum flavors and the sweetness to match the ribs.

Pork chops: Butterfly them so they’ll cook through, marinate in oil and sage, and grill..

Wine: Riesling: soft and lightly sweet, with golden apple and peach flavors and a little hint of citrus.

New York strip steak: Marinate in garlic, olive oil and rosemary, crust it on the outside, red in the middle. For an extra special treat place the meat directly on white-hot charcoal.

Wine: Cabernet Sauvignon: Big oak, big black cherry fruit, big tannins; a real steak wine.

Salmon: Marinate in soy sauce and a hint of oil, brush with maple syrup just before the grill.

Wine: Grenache, Mourvdre, Syrah, Zinfandel: hugely rich and fruity, with moderate tannin.

Turkey breast with grilled vegetable chutney: Marinate breast in oil and Cajun spices. For the chutney, slice up onions, eggplant, and red and green bell peppers, marinate in olive oil and balsamic vinegar, grill briefly and chunk up into chutney.

Wine: Chardonnay: a nice hint of oak to go with the grilling flavors.

Peaches, pears, pineapples, bananas: Brush them with a hint of oil. The caramelization produces a memorable flavor.

Wine: Rose: Look for lots of strawberry and light cherry flavors, just sweet enough to match the grilled fruit. Also makes a great basket picnic wine.

By: Peter Bostone

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