What goes great with burnt? Wine, of course.
Here are a few picks to complement your BBQ, burgers and anything else you like to burn the hell out of.
Hungrygoddess.com suggests these rules of thumb:
Grilled Fish & Chicken
Pair fish or chicken with a Pinot Gris or Riesling so as to not overwhelm the dish. Look for selections that are high in acidity to give you a nice tart bite.
Exception: salmon, since it’s a bit more flavorful try a Pinot Noir.
Don’t be afraid to try: Moscato. The sweet pairs nicely with a char.
Grilled Burgers & Steaks
Pair red meat with a strong Cabernet or Pinot Noir, and also try a Malbec! These “rules” also apply with a pork chop that is not slathered in bbq sauce.
As for burgers topped with a myriad of yummy extras, try a crispy Zinfandel.
Grilled Sausages & Brats
I like a Zinfandel with sausages and brats – it gives you a taste of the red but still a nice lightness for summer. Some sausages can stand up to a Malbec or a Pinot Noir – explore what tastes good to you and be aware of the foundation meats in your sausages.
The char marks on veggies invite a great partnership with a Sauvignon Blanc. You can also insert a Moscato here for a nice and crisp elegance to your meal – serve COLD!
When adding barbecue sauce to the mix, your protein is no longer the star and you need to take into account the flavors in your sauce. Barbecue sauces that are spicy and tangy with a heavy smoke will be better paired with a red – try a Malbec or Sangiovese. For the sweet barbecue sauces, try a Riesling or Zinfandel for a touch of sweetness and a great balance.