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Barbecue reds — and more

Smokin' hot buys for the long weekend
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Chat En Oeuf 2011 Rosé, Pays d'Oc, France $13

If you think about the notion of a barbecue wine it's fair to say it's a category that didn't really exist a generation ago. We may have been grilling in the backyard but drinking wine with whatever was being cooked wasn't on.

Today, the list of wines that qualify appears endless, which makes pairing suggestions for hot-off-the-grill, charbroiled hamburgers to a T-bone steak or grilled lamb chops mostly a snap. And there's no need to confine your choices to red wine.

Given our wealth of seafood and myriad food choices for home-cooking, white wines deserve their spot at the party, too. In 2013, I would suggest there are plenty of whites and rosé that can be poured at the party. Just make sure they're uncomplicated, fun-to-sip bottles that you can greet your guests with at the door.

The first duty of any barbecue wine is to be affordable. This compliments the casual nature of most barbecues and allows you, the host, plenty of flexibility when it comes to stocking enough wine to deal with guest lists that frequently expand at the last minute.

The style of wine required is not as clear-cut but there are some caveats. Red wines should be fruity enough to break down the spice and heat from sauces and seasonings, yet on the other hand they should be full-bodied and flavourful enough to withstand the multitude of flavours and strong smoky tastes associated with most barbecue.

Red wine with fish has become an acceptable match, too, but it requires a bit more attention to detail. It's the acidity in red wine that makes the match work but only if the fish is not too oily. Lighter tannins and high fruit content work best here.

Your white wine choices should be adventurous. It's almost summer and the temperatures are rising so it's a good time to explore the lighter, fresher side of the wine business.

Think of the wines one might sip if you were lucky enough to be on a piazza in Rome or Florence, or in the countryside in Portugal or Spain. They are usually chosen to cool you down and or enhance the food.

Wineries seldom characterize their wines as barbecue-friendly lest we think of them as not serious. Well, I've got news for them. Everyone is looking for something they can take to a barbecue. Translation: an inexpensive, fun-drinking versatile wine that not only tastes good but makes you look good, too.

In this context, we present some ideas that might pull you away from your usual tipple. Now, if you really want to have some fun why not brown bag your offerings before dinner and allow everybody a chance to taste the wines "blind."

There's nothing like a blind tasting to strip away preconceived notions anyone has about certain labels. It's guaranteed to heighten the tasting experience and elevate the conversation. Most of all, have fun — enjoy the long weekend and the unofficial start to summer, whatever the weather brings.

What follows are some favourite picks you can have fun tasting blind before and during the barbecue process. Then drink them with dinner.

Rosé:

Like so many things in life, with confidence comes a willingness to explore at bit more and perhaps push some boundaries out. I'm not suggesting drinking rosé is a test of courage but there was a time when drinking rosé was less than fashionable. Those days are gone.

  • Chat En Oeuf 2011 Rosé,
    Pays d’Oc, France $13
  • Vina Chocalan 2011 Syrah Petit Verdot Rosé,
    Rapel, Chile $13
  • Domaine Houchart 2011 Rosé,
    Cotes Du Provence, France $17

Fun Whites:

White wine doesn't have to be chardonnay or sauvignon blanc to be fun. It's summer — stretch out and try something new, refreshing, bright and versatile.

  • Gazela NV Vinho Verde,
    Portugal $11
  • Three Winds 2011 Viognier,
    Pays d’Oc, France $14
  • Louis Bernard 2011 Côtes du Rhône Blanc,
    Rhone Valley France $15

Malbec:

The signature soft, black wines of Argentina are a big hit at the dinner table and they work equally well out of doors. Its slightly wild, fruity flavours are best tamed by beef — steak, ribs or hamburgers will do. All you need to do is add the wine.

  • Finca Los Primos 2011 Malbec,
    Mendoza, Argentina $12
  • Graffigna 2010 Centenario Reserve Malbec,
    Mendoza, Argentina $13
  • Altos Las Hormigas 2011 Malbec,
    Mendoza, Argentina $16

Pinot Noir:

The effect of the movie Sideways is subsiding but the quality of pinot noir at the lower end is finally improving. Soft, fruity, New World types are your best bets with barbecue chicken or salmon dishes.

  • Santa Carolina Reserva 2010 Pinot Noir,
    Maule, Chile $14
  • Yering Station Little Yering 2010 Pinot Noir,
    Victoria, Australia $15.50
  • Mirassou 2011 Pinot Noir,
    Central Coast, California $15

Merlot:

The appeal of merlot is mostly about texture. It is round and soft or as Jancis Robinson has said, "It's cabernet without the pain." There are also the popular, juicy, black cherry fruit flavours. Rich, soft and fruity works for chicken or pork and maybe even for simple fish dishes.

  • Fetzer Valley Oaks 2009 Merlot,
    California $15
  • Mission Hill 2010 Merlot Five Vineyards,
    Okanagan Valley, B.C. $16
  • Fat Bastard 2010 Merlot,
    Pays d’Oc, France $15

Cabernet Sauvignon:

There's a firmness that marks most cabernet in the mouth, but the structure and acidity can be elegant when they're balanced with bright plum and black cherry flavours. Its youthful tannin is easily tamed by a richly marbled steak.

  • Las Perdices 2010 Cabernet Sauvignon,
    Mendoza $17
  • MontGras Soleus Organic 2010 Cabernet Sauvignon,
    Rapel, Chile $14
  • Columbia Crest 2010 Cabernet Sauvignon, Columbia Valley,
    Washington $16

Syrah/Shiraz:

Shiraz has taken a pummelling over the past few years, mostly the cheap Aussie varieties but it's a great barbecue wine so don't give up on it. Purity of fruit and juicy acidity make it great with grilled meats.

  • Yalumba Organic 2011 Shiraz,
    South Australia $17
  • 1884 Reservado 2012 Syrah,
    Mendoza $17
  • Adobe 2010 Reserva Syrah Organic,
    Rapel, Chile $13

Anthony Gismondi is a globetrotting wine writer who makes his home in West Vancouver, British Columbia. For more of his thoughts on wine, log onto www.gismondionwine.com