In Southern Arizona, we cook outside all year. When it’s hot, some people rave about the positive aspects of the heat with a comments like, “Hey, it’s great to cook out here because the grill is already almost 200 degrees, so it just takes a moment to warm up.” When it’s cool (never really cold), you get “Hey, it’s perfect, let’s barbeque then eat out on the patio”!
Is there a good wine recommendation for outdoor grilling lovers, especially with burgers? You bet, and a hot red is just the ticket. Hands down, the best choice is just about any of the California Zinfandels. Most of them proudly pack loads of heat and spice and are not ashamed to bring forth some of the most interesting berry and jam flavors to go along with it.
Okay, desert rat, this Zifanndel consumption technique, as inspired by Colorado River Runners, works every time and right to the last drop. Hot or cool, 12 months a year, a good Zin will always be right at home with outdoor-cooked vittles.
First, chill down a favorite Zinfandel red in the fridge or ice chest for a few hours. Second, start a batch of burgers going on the grill or camp stove. Third, bring out a bottle, pour yourself a nice glass, and take it out to the grill to enjoy while finishing up the burgers. Finally, have the Zin with your buds and the meal to enjoy a perfect combination.
One of the reasons this works so well is because of the intense flavors in the Zinfandel. They rapidly develop as the wine warms up to room temperature (or more if you stay outside on a hot day for the meal). The chilled glass by the grill warms even quicker with the flavors magically combining with the grilling and whatever snack you decide to take along.
If you’re at a loss picking a Zinfandel, here are a few suggestions:
Salute to the Arizona cookout!!
Written by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.
