Great for Grilling

October 2021
Written By: 
James Ginley
Photographs by: 
courtesy of the wineries

The Best Wines for Your Cookout

Groth Sauvignon Blanc 2020
Napa, Valley, CA $18

This Sauvignon Blanc is produced from grapes grown in several vineyards of the Napa Valley. The different grapes give the wine lots of melon and citrus notes in both aroma and flavor. The tropical fruit and zesty taste make it just right for grilled dishes like shrimp kabobs, lemon basil chicken, or veggies. This wine earned 92 points from Wine Enthusiast, making it an easy choice for your next backyard barbeque.

Martin Ray Rose’ of Pinot Noir 2020
Sonoma, CA $18

Vibrant aromas of grapefruit, strawberry and tangerine lead to a mouthfeel full of strawberry and melon notes. The palate is lively with candied ginger and lemon creme flavors. Leading to a crisp, lingering finish. It offers a lighter version of pinot noir, and pairs well with burgers, steaks and most grilled dishes.

Michael David Freakshow Zinfandel 2018
Lodi, CA $17

This Zin comes with all the smells and tastes of the grape: red berry, cherry, and dark fruit surrounded by pepper and spice. There’s huckleberry and oak aromas, with flavor notes of strawberry, pomegranate and clove to tickle the tongue. Sip with seasoned ribs or grilled meats and it all comes together! Wine Enthusiast named it American Winery of the year for 2020.

J Vineyards Pinot Gris 2020
Healdsburg, CA $16

If you’ve had enough Chardonnay, then try American Pinot Gris. It has less acid and sweetness than its Italian cousin, Pinot Grigio, but more fruit flavors of green apple, pear and citrus, and one or two percent more alcohol. Pair this wine with sea scallops, honey barbecued chicken, or scallops on a skewer with grilled pineapple.

Daou Pessimist Red Blend 2018
Paso Robles, CA $19

This awesome blend contains 60% Petite Syrah, 20% Zinfandel and two lesser grapes. On the nose, blueberry, black raspberry, with hints of violets and spice. The palate is full of chocolatey spice notes, black tea and cola. The finish is long and dry, with sticky tannins and lingering oaky spice. It deserves to be paired with lightly spiced steak kebobs, stuffed Gouda burgers, or a rack of your favorite ribs.