Green plant
The New York Times

Mixed Grill, the American Way

Mixed Grill Image

And to Drink …

Many wines will go with what may be called mixed grill. If you are using this vinegary ketchup-based barbecue sauce, I would reach first for one of the many delicious Rhône-style reds coming from good California producers who balance an appreciation of West Coast sunshine with a sense of restraint. Syrah, Grenache, Mourvèdre and more obscure grapes are used, sometimes as varietal wines but often in blends. Look for producers like La Clarine Farm, Broc Cellars, Enfield, Wind Gap, Bonny Doon, Arnot-Roberts, Lioco, Skinner, Donkey & Goat, Bedrock, Qupé, Edmunds St. John and Dirty & Rowdy. Whew! And that’s just a few. You may also consider some actual Rhône wines, like Gigondas, a southern Rhône blend usually dominated by grenache, and Crozes-Hermitage, a northern Rhône syrah. ERIC ASIMOV

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A table of ham and different types of meats and cheese accompanied with green grapes
A table of ham and different types of meats and cheese accompanied with green grapes

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