Memorial Day officially kicks off the grilling season. I’m thirsty already. Allow me to explain.
As the grillmeister at my humble abode, I am well-acquainted with the rigors of cooking over hot coals. The proper way to grill, I have learned over the years, is to place a grilling tool in one hand and a glass of wine in the other. For perfect steaks, chops, vegetables and fish, this is the correct technique, tried and true. The best results are attained if the grillmeister remains cool under fire. This requires a nicely chilled white or rose wine. I prefer something crisp.
My go-to grilling wine for years has been New Zealand sauvignon blanc. The acidity is so refreshing and the alcohol levels so low that it is eminently quaffable. Brancott Estate and Kim Crawford are personal favorites. And there really is a Kim Crawford, though he sold his namesake winery years ago. It’s still a good brand that’s reasonably priced, which allows me to stock it in the cellar by the case. I’m also a fan of the Dry Creek Vineyard fume blanc for many of the same reasons. It’s always refreshing, and if you can’t find it for less than $15 a bottle, you’re not trying very hard.
Lately I’ve experimented with dry rose, and I’ve found that my steaks haven’t suffered much from the switch, although I’m a little more distracted because I’m fussy about dry rose. I want them bone-dry with good aromatics and mouthwatering acidity. One of my favorites at the moment is the Gerard Bertrand Cote de Roses from France’s Languedoc region. It’s a little pricey, around $20 a bottle, but worth it. From closer to home, I’m enjoying the Rodney Strong rose of pinot noir, which also runs close to $20.
So, take it from a grilling veteran: Before you do anything else to get ready for the summer grilling season, pay a visit to your favorite wine shop. This is the first rule of grilling.
8