Magazine article Sunset

Where There's Smoke. (Wine Guide)

Magazine article Sunset

Where There's Smoke. (Wine Guide)

Article excerpt

From Chile to Japan, the grill is a cook's tool of choice worldwide (see pages 115 to 132). So it seems appropriate to ask: what makes a wine great with grilled foods across an international spectrum? Four factors n the wine axe especially important: acidity, to cut through spicy, smoky flavors; boldness, to stand up to them; spiciness, to mirror them; and fruitiness, to cushion them.

A wine needn't have all four of these attributes to pair well with grilled foods, but one or more will increase the chances of a good marriage, Here are eight great grill mates from around the world.

Whites

E. Guigal Condrieu 2002 (Condrieu, Rhone Valley, France), $38. Exotic honeysuckle, tropical fruit, and nut flavors make this Viognier fascinating with Thai, Indian, and Indonesian dishes.

Fresco Extra Dry Sparkling Wine by Chandon (Argentina), $12. With its slightly exotic notes and persistent bubbles, this Argentinean sister of France's Moet & Chandon and California's Domaine Chandon is great with spicy appetizers.

Nautilus Estate Sauvignon Blanc 2002 (Marlborough, New Zealand), $17. A fabulous interplay of spicy green peppercorn and tropical pineapple and mango flavors. …

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