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Wine And BBQ – What Is Best?
Summer is BBQ time. With Father’s's Day, July fourth and summertime in general, many American citizens enjoy normal BBQ. At Naperville’s Ribfest, pork BBQ ribs are king. If you are a little’porked out,’ griddled chicken and fish are a welcome change. A wine that pairs well with both of these is Chardonnay.
Wine Facts
Chardonnay is one of the most generally planted and successful white wines in the world, and is recognized as one of 9 classic grape varietals. Chardonnay offers appealing tastes of tropical fruit, apple and butterscotch and has a creamy, full-bodied style. Quality Chardonnay is temporarily aged in oak barrels to impart a creamy richness and a long, pleasing finish. Wine makers must be cautious about the length of time the wine is in contact with the wood, as an’over-oaked’ wine can loose its fruit flavors and balance, and taste upsetting.
Chardonnay’s major growing areas include California and the Pacific Northwest, Chile, Australia, France, Italy and south africa. The significant difference is the’old world’ style French Chardonnay tends to be leaner, crisp with mineral and apple notes, while Yankee Chardonnay has a tendency to be big and oaky with vanilla and butterscotch notes. As Yankee tastes have shown preference for a lighter style of Chardonnay, American winemakers have moved away from their dependence on oak and are using stainless steel vats, leading to a snappier, more food friendly wine.
The Wine Spectator’s's July issue reports the 2007 vintage of California Chardonnay is outstanding, with the northwards California regions ( Napa, Sonoma, Carneros ) all receiving 96 out of 100 points. They described this vintage as’Ripe, complex, balanced and age worthy wines.’ This is great news to share and hopefully encourages you to try some 2007 Chardonnay soon.
California Chardonnays present extra food pairing challenges, as they have a tendency to have a toastier oak flavour and higher alcohol levels.
So why the popularity? The wealthy, buttery character of shellfish pairs beautifully with Chardonnay’s buttery taste ( think Lobster ). Generally, seafood, shellfish and chicken offer a straightforward flavour profile that may not struggle with Chardonnay’s complexities. And Chardonnay’s bold tastes can square up to a rich sauce that might go with your entre.
We suggest that you consider trying both’old’ and’new world’ styles of Chardonnay. When charcoal grilling or smoking meat, a toasty California Chardonnay can compliment the hazy tastes of your BBQ.
An unoaked, chrome steel aged Chardonnay will pair well with light summer salads or fish and chicken dishes that are cooked on a gas grill.
Directionally, Americans have moved away from heavily oaked Chardonnay and are now seeking out less oaky versions.
Oak levels in descending order
Foxglove, Central Coast, CA. — Light oak $12
Columbia-Crest, Columbia Valley, WA. — Medium oak $8
castle St. Jean, Sonoma, CA. — Heavy oak $9
Yalumba, South Australia $9
$13
Elderton, Barossa, Australia $13
The Wishing Tree, Western Australia $13
Wine of the Month
Foxglove Chardonnay
This wine should be consumed inside 2 years, $12.
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About the Author
Alexander Dennis is a writer who is interested in food, wine and cooking. Need a bbq caterer?
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