Summertime means being outdoors and barbecuing is the quintessential summertime outdoor activity. The wafting scent of beef, chicken or fish grilling is unlike any other cooking aroma and when you have a great bottle of wine open and ready to accompany the meal, it is a sensation that can transcend all others. However, having the perfect food ready to eat does not mean picking any wine to serve. Some of the same guidelines that steer us throughout the year still apply to BBQ.

Sparkling wines are seemingly always associated with a celebration of some sort whether it is a wedding or New Years Eve. Actually, they are well suited for summertime enjoyment, seemingly able to quench the thirst and give more pleasure particularly ones produced by the Charmat method. Their effervescence, crisp acidity and lighter weight make them wonderful dinner companions. The sparkle gives an added element that counterbalances the spiciness in hot peppers and its crisp acidity cuts cleanly through dishes that are rich or a little oily.

Summer white wines fall into the same criteria as sparkling wines…they should be crisp, clean wines with vibrant, racy acidity that borders on a mouth-watering, thirst-quenching texture. Leave behind those heavy, oak-dominated Chardonnays and try a crisp Sauvignon Blanc from BC or New Zealand. A Riesling from BC or a Pinot Grigio from Italy or goes well with almost any grilled meat such as chicken, veal, pork, pheasant, turkey or quail.

Not so long ago, many wine-geeks looked down their noses at rosé or blush wines, describing them as “simple” and “lacking complexity”. While this may be somewhat true in that they are not full-bodied red or lush white wines, the better rosés do have a complexity not found in other wines.

Rosés should fruity, with snappy acidity and have the freshness of a white wine with some of the tannins and depth of a red. Crisp, dry rosés are becoming the trend and they are fantastic with typical summer fare, barbecues and picnics. They are easy and light, perfect for a casual atmosphere, with a mild flavour and good acidity levels, allowing for pairing with a wide variety of foods. They are best enjoyed chilled and therefore are refreshing on a warm/hot afternoon. Try with mushroom caps stuffed with cream cheese, diced ham and chives.

Red wines are still the favourite for the backyard B-B-Q but instead of the heavy reds of winter opt for some of the lighter style reds that are available. Zinfandels are the perfect summer red with most being soft and fruit-driven wines. For grilled chicken or salmon fillets, go with a Pinot Noir. Or try a Gamay if you having burgers, pasta or grilled Panini sandwiches. It even goes with fish.

When choosing the wines, try not to make the mistake of picking wines that are too heavily oaked, or those with a combination of oak, smoke and spice. These wines have a tendency to overwhelm the taste buds. What you are aiming for is wines with ripe, juicy fruit flavours.

Wine Tip:
The main problem with barbecues is keeping white wine, and other drinks, cool. A couple of large buckets filled with ice, cold water and a ½ cup of salt should do the trick. What the salt does is causes the ice to melt at a lower temperature so it stays colder longer. Also, no wine tastes great if you leave it out in the sun so keep all your bottles, even reds, in the shade.

BBQ Wine Picks:

The Marquis de la Tour ($12-$14 PWS & GLS) is a dry, youthful sparkling wine consisting of 50% Chenin Blanc, 25% Sauvignon Blanc and 25% Chardonnay grapes, all grown exclusively in the vineyards of the Loire Valley. Remarkably clean and balanced for the money, this is a flawlessly made wine, with soft pear fruit, a light touch of sweetness and pleasantly soft mousse. Try with gravlax or grilled oysters on the half shell with Tabasco.

The 2006 Domaine de La Bastide ($10-$12 PWS & GLS) is from the Hérault district of the Corbières in the Languedoc region and is a blend of the traditional Languedoc varietals Grenache and Syrah with a little bit of Merlot. Loaded with aromas and flavours of blackberry and raspberry jam, plum, licorice, smoke, menthol, Asian spice with hints of candied cherries, dried figs and prunes, the palate is rich and round with a velvety texture and full tannins. This is an elegant and refined wine worth much more than its sticker price. Buy a case and invite the neighbours.

A classic California Pinot Noir, the 2005 Mirassou Pinot Noir ($18-$21 PWS & GLS) is a velvety, silky-smooth wine displaying ripe raspberry, cherry, strawberry and cassis fruit aromas with hints of sweet licorice, menthol, vanilla and new leather. Delicate notes of red and black fruit, roses, and violets, with hints of vanilla and smoke balance a lush and rich texture followed by the velvety soft acidity and medium tannins on the finish. This is a “drink-me-up” wine, not intended for aging. Just invited some friends over and enjoy.

If there is one Viognier you must try this summer, the 2006 Clay Station Viognier ($18-$20 PWS & GLS) is the one. This luscious wine has lots of complex aromas of honey, white peach, apricot, passion fruit, honeysuckle and jasmine. The flavour is rich and full of tropical and orchard fruit balanced by crisp, clean acidity and a hedonistic, lingering finish. This wine is fantastic with spicy grilled chicken or shellfish with a mango fruit salsa. I simply love this wine.

This is my favourite summer white. The 2006 Wirra Wirra Scrubby Rise White ($17-$19 PWS & GLS) is a unique blend of Sauvignon Blanc, Semillon, and Viognier. The straw-gold colour with dazzling hints of green showcases a powerful aroma of tropical fruits, honeysuckle and honeydew melon with flavours of lime, tropical fruits, and vibrant apricot and orange peel characters.  With hints of fresh citrus, stoned fruits, spice and a bit of minerality on the palate combined with vanilla and toast, the finish is fresh and juicy, showing great weight, depth and texture.  The acid is fine and delicate, contributing to a clean, crisp and persistent tropical fruit finish. This wine is excellent with spicy appetizers such as chicken satay.

One of the tastiest Rosés wines around is the 2005 Stags Hollow Simply Pink ($21 PWS). A delicious blend of Merlot, Cabernet Sauvignon, Gamay Noir, Pinot Noir and Chardonnay, this wine has summer written all over it. Loaded with vibrant cherry, raspberry, strawberry and sweet cranberry fruit, the palate is fairly full and rich for a rosés no doubt owing to the intense red varieties that have gone into the blend. This is very fruit-driven wine with great weight on the palate and crisp acidity on the palate. Whole grilled chickens on the rotisserie would be a perfect partner with this wine.

In Vino Veritas
Jim Martin

Wine & Food Event:

Want to learn how to BBQ like a chef?? Then join Mission Hill Family Estate Winery and Chef Michael Allemeier for a culinary workshop on the cultural mosaic of outdoor cooking. South African-born Chef Allemeier will include certain facets of his home country as well as BBQ fundamentals of the southern United States and the Mediterranean. He will cover the tools and equipment, rubs, sauces and marinades, and techniques for quick and easy grilling and slow cooking. The class will be held in the vineyard under a Marquee tent so that you can comfortably enjoy Chef's demonstration and the view!

Dishes that will be prepared:

Grilled Quesadillas with Apples, Gouda & Rosemary

Prawns Peri Peri

Pork Sosaties with Tomato & Onion Salad

Cedar-Planked Sablefish with Bourbon-Maple Glaze

Apple Wood Smoked Rippin' Kikkin' Chicken

Smoked Boerewors Sausage

Bistecca alla Fiorentina with Arugula Salad

Whole Grilled Rack of Lamb with Eggplant & Peppers

Honey Planked Peaches with Rhubarb & Vidal Compote

Samples of these will be paired with the wines of Mission Hill Family Estate. Cost for this incredible experience is $150 per person plus taxes.

Times:
Sunday, July 27th, 2008 at 11:00 am to 5:00 pm
Sunday, August 10th, 2008 at 11:00 am to 5:00 pm
Sunday, August 24th, 2008 at 11:00 am to 5:00 pm

Reservations are required as these events are very popular and sell-out quickly. To book contact Ingrid Dilschneider at 250-768-6483 or email (mh_tours@missionhillwinery.com).