Aah, summertime.  
 
Warm temperatures. Sunny days. Gentle breezes. It all adds up to one thing: time to fire up the barbecue, invite some friends over, and open up a nice bottle of Oregon wine!  
 
So, what kind of wine to have with your grilled fare?  
 
If you are planning a multi-course barbecue, try the following pairing suggestions...  
 
Arrival  
 
As your guests arrive, offer them a chilled glass of white or rosé wine, to help take the edge off the afternoon heat. A light Sauvignon Blanc, Pinot Blanc, or blush wine will do nicely. These wines will also pair well with mixed green or potato salads.  
 
Main Course  
 
When it comes time for the main dish, think about the kind of meat you will be grilling. It's also important to consider whether you are using charcoal or gas grill barbecues. While a gas grill will cook the food, and roast it in its own juices, charcoal barbecues add a lot of smoke flavor to the food, and this can complicate the particular wine you will want to pair with the food.  
 
For gas grilling...  
 
- For grilled chicken or seafood, a light white wine, such as Sauvignon Blanc, Viognier or Pinot Gris will do nicely.  
 
- If you are prepping steak or pork, try a fruity red wine such as Pinot Noir or Tempranillo.  
 
For charcoal grilling...  
 
 
 
- For barbecued chicken or seafood, try a heavier or spicier white, such as Chardonnay, dry Gewurztraminer, or dry Riesling, as this helps balance the smoke flavorings in the food.  
 
- Likewise, for barbecued steak, pork, or lamb, you will want to consider heavier, "meatier" reds, such as Cabernet Sauvignon, Syrah, or Merlot.  
 
Side Dishes  
 
Grilled side dishes, such as vegetable skewers or grilled corn, will pair nicely with either type of meat or wine, and shouldn't interfere with the overall flavors of the meal.  
 
Dessert  
 
Who says you can't grill your dessert? Here is one suggestion that's easy to make, and well worth the effort! Try quartering a fresh pineapple, cut each quarter into slices, and skewer the quarters to hold them together. Put them on the barbecue for 5-6 minutes, and when you're done, serve with a chilled glass of semi-sweet Riesling or Gewurztraminer. This makes the perfect finish to your barbecue, and will leave your guests raving about it for days!  
 
We hope these barbecuing tips help you to make the most of your summer grilling months. Remember to pair your dishes with great Oregon wines, and write to us with any comments favorite recipes you have.  
 
Happy Grilling!  
 
The Staff at OregonWines.com