With summer just on the horizon, there’s likely a barbecue in your future. But if you’re not a beer drinker, opt for a glass of wine with your meal instead. We’ve already hit on some great white and rosé wines this season, so let’s explore the best types of reds for your next barbecue.
We spoke with Hudson Valley Wine Goddess Debbie Gioquindo on the varieties of red wine that will pair well with your favorite grill grub. Her number one note? Avoid heaviness by choosing reds that aren’t too oak-y. Instead, try a neutrally oaked red, like the ones below, to perfectly pair with the fare at your summertime grilling fête.
1. Emilio Moro Tempranillo
Gioquindo spoke highly of Emilio Moro’s tempranillos, which range in price from budget-friendly to high-end. Offering an intense cherry color and smooth flavors (depending on the bottle, vanilla and black fruit aromas are prominent) with a nice balance. “All of them are really good,” says Gioquindo.
2. Achaval Ferrer Malbec
Known for their Malbecs, Achaval Ferrer is a top-tier brand to choose when selecting a Malbec to pair with your dinner. This Malbec is bright, young, and fresh — meaning it won’t threaten to overpower your food.
3. Colome Malbec
Another great choice, Colome’s Malbecs offer fruity notes of raspberry and red currant, with a soft texture and balance.
4. Beran Zinfadel
If you opt for the 2014 California Zinfandel, you’ll be treated to a soft zinfandel packed with flavor and balanced acidity. You could also choose the 2013 Sonoma County Zin, with it’s blueberry, raspberry, and dark chocolate aromas, or the 2012 Napa Valley Zin, which offers more complexity alongside aromas of black cherry, sweet pipe tobacco, and dark chocolate.
5. Whitecliff Gamay Noir
Made locally in Gardiner, Whitecliff’s Gamay has a rich, robust body with little tannins.
6. Sheldrake Point Gamay Noir
Still fairly local, this New York State wine produced in the Finger Lakes region showcases berry aromatics and bright notes.
Another tip from Gioquindo? “I wouldn’t be afraid to put a chill in any of them,” she says. “The Gamay definitely tastes great chilled.”
Which wine will you choose for your next summertime barbecue?