Summer BBQ Wines

This month's top picks from the Lodi Wine and Vistor Center

compiled by MICHAEL PERRY | photos by SHERRY ROBERTS

Barbecuing on Fourth of July weekend, as well as the rest of the summer, is an American tradition. What better way to entertain family and friends and celebrate our country’s heritage than to grill a steak and enjoy it with a glass of red wine? Barbecue is such a distinct way to cook, and the best wine choices are those that compliment the food—big, young, complex, flavorful red wines. If you are concerned that a young red will be too tannic (dry, astringent), keep in mind that tannin is moderated by protein and fat in meat, to the point where you may not even notice it. You are left with all the wonderful, complex flavors of the wine to balance those of your barbecued steak. One other note: it has been medically proven that red wine helps thwart the formation of harmful chemicals released when meat is digested. So, try these great Lodi wines and enjoy!

Michael-David 2005 “Earthquake” Cabernet Sauvignon

A color core of purple with garnet accents and good clarity, this Cabernet Sauvignon has wonderful aromas of cherry, smoke, and tobacco, and floral notes. Rich cherry flavors are complimented by mature tannins, a pleasant mouth feel, and a rich finish of cherry and dark chocolate. ($28)
www.lodivineyards.com

 

 

 

 

Mettler Family Vineyards 2005 Petite Sirah

This Petite Sirah is a pretty, bright purple with perfect clarity. Aromas of plum, berry, dry earth, and oak accents lead to rich fruit flavors, a pleasant mouth feel, and a finish of berries and spice. ($24)
www.mettlerwine.com

 

 

 

 

Klinker Brick 2006 “Old Ghost” Old Vine Zinfandel

Garnet red in color, this Zinfandel exhibits smoky oak, black pepper, bacon, and jammy fruit aromas. Flavors mimic aromas leading to a long lingering finish of berry jam and spice. ($38)
www.klinkerbrickwinery.com