Pairing Grilled Vegetables with Summer's Best Wines

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Delicious vegetarian barbecue dishes and the wines to try with them

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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