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Description
Grilling Six-Pack 2026It seems Spring has fully sprung, and here in DC, that means summer is staring us in the face, the academic year has wound to a close, and Memorial Day is just around the corner. For us, these sunny days and long, warm evenings are an inspiration to take our meals outside. Whether we're hanging out by the grill, dining al fresco with the family, or picnicking with friends, we're just glad to get outside and see people. Naturally, we'll want some wine
It seems Spring has fully sprung, and here in DC, that means summer is staring us in the face, the academic year has wound to a close, and Memorial Day is just around the corner. For us, these sunny days and long, warm evenings are an inspiration to take our meals outside. Whether we're hanging out by the grill, dining al fresco with the family, or picnicking with friends, we're just glad to get outside and see people. Naturally, we'll want some wine to bring outside with us! So, we've picked six fun and interesting bottles to pair and share.
Grilling offers challenges and opportunities for wine pairings. Grilled meats are relatively straightforward, with the richness of fat and salt playing well with the acidity and tannin of a bold red (but also the crispness of bubbles, if you're feeling adventurous!). But the smoky savory of grilled vegetables can be trickier, and then there are sides and salads, running from simple green salads, to creamy coleslaw and potato salads, to baked beans or mac and cheese. That's a lot of ground to cover, but thankfully the more casual vibe of a cookout means you can open several bottles and give everyone the opportunity to experiment!
For this year's cookout, we've got a sparkling Garganega that you can pour as an aperitif when you start prepping and keep on hand all the way through dessert, or to mix it up a little, use it to top off a classic spritz! A clean, crisp Sauvignon Blanc from Bordeaux has just enough flesh on its bones to please a wide range of palates and is a great pairing for fish or summer salads. A lightly effervescent Vinho Verde rosé with the barest hint of sweetness is just the thing for pairing with spice and heat. A light, chillable red from Languedoc is another wine to open early, with the cheese plate, and keep nearby until the dishes are washed and the last guest has gone home. A ripe and fruity Bobal from Castilla-La Mancha is a versatile, easy-drinking all-occasion red, and for those times when only a Cab will do, a Cabernet-dominant blend from Washington State is a bold companion for richer, saltier grilled fare.
The individual wines:
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