Pairing Grilled Vegetables with Summer's Best Wines

By
Staff Writer
Delicious vegetarian barbecue dishes and the wines to try with them

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

For all you grill masters, it’s time to (at least once this summer!) put down the ribs and grill up some these fresh vegetables to savor with a nice glass of wine.

A great addition to any summer barbecue, fire up a few husks of Grilled Corn with Honey-Ancho Chile Butter. A creamy chardonnay will highlight the generous butter coating and balance the corn’s natural sweetness. Break open a bottle RUSSIAN HILL "Gail Ann's Vineyard" Chardonnay 2009 (Russian River Valley, California) $32 to start the night off right.

For another fun appetizer, serve these Grilled Artichokes with Sesame Dipping Sauce with CLOUDY BAY Sauvignon Blanc 2011 (Marlborough, New Zealand) $30. If you weren’t already licking you fingers, this zippy New Zealand sauvignon blanc will highlight the ample lemon flavors in the recipe.

For a great hamburger alternative, try this Grilled Portobello Parmesan. The most classic of pairings, pinot noir and mushrooms are a match made in heaven. Taste for yourself with a glass of HANDLEY CELLARS Estate Reserve Pinot Noir 2010 (Anderson Valley, Calif.) $52.

One of the most versatile vegetables, Grilled Marinated Eggplant pairs beautifully with dry rosé. Pick up a bottle of CHÂTEAU D'ESCLANS Côtes de Provence Rosé “Whispering Angel” 2012 (Provence, France) $20. The wine’s crisp minerality will highlight the eggplant’s earthy nature.

For all you grilled cheese lovers, try this Tomato, Basil, and Goat Cheese Sandwich. Enjoy with a glass of ANTINORI Chianti Classico Riserva 2008 (Chianti Classico, Tuscany, Italy) $35. The wine’s savoriness and vibrant acidity will accent the basil and tomatoes.

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