As an (almost) native Californian, I realized long ago that the weather allows us the privilige to take certain things for granted, often to the chagrin of the rest of the country.  Most of us don't own a snow shovel.  We get fresh produce pretty much year-round.  And for the vast majority of us, the double-digit months don't necessarily signal the end of barbecue season. 

I barbecue pretty much year round, and why not?   Even when the mercury dips to a chilly 38 degrees (you know, when the rest of the country is in the single digits----hee, hee, hee), what's nicer than warming yourself over an open fire  that also happens to be providing your supper?  And whatever you're in the mood for, whatever lurks in the fridge or freezer, the variety of what you can throw on the grill is pretty much endless; veggies, seafood, fruits, even certain cheeses, as well as the more traditional beef/pork/chicken, your only limitation is your imagination!

So with the Memorial Day Weekend signaling the unofficial start of the 2009 barbecue season, (gentlemen, start your Webers), I say, think outside the box when it comes to your grill, and the beverages you choose to consume with your barbecue.  While beer, soda, iced tea and/or lemonade may be the traditional go-to's, there are wines to complement almost anything you choose to throw on the grill. 

First of all, my hard and fast rule of any pairing, is that there are no hard and fast rules.  I always like to read what the 'experts' recommend and try out those pairings that sound appealing to me;  but when it comes right down to it, the only expert on your palate is you, and trial and error is the best way to determine what tastes best together in your happy world. 

Another thing to keep in mind is that the sauce/rub/mop that's being put on the grill item can often dictate the best wine to accompany it.  Pork ribs with a tomato-based bbq sauce is going to have a different wine recommendation, than say, one with a honey-mustard sauce.

Generally speaking, dry Rose is a great, somewhat universal choice for all but the heartiest cuts of red meat.  It complements vegetables, fish, chicken, and pork, without overwhelming the flavors of the dish. 

Vegetables, with their high sugar content,  tend to develop a lovely carmelization on the grill.  This allows for fuller-bodied whites and lighter style reds.  Chablis,  Sauvignon Blanc, Dry Riesling, Pinot Grigio and Gruner Veltliner are some of the white options, while a light Pinot Noir and a lighter-style Barbera can also work well on the red side of the spectrum.

With seafood and shellfish,  the 'ideal' pairings are determined by the heaviness of the fish.  Oysters, shrimp and lighter fish like halibut are lovely with Sauvignon Blanc, Fume Blanc or Chardonnay, while a heavier, oilier fish, such as salmon, holds up well to lighter-style Pinot Noirs.  The same general rule of thumb goes for grilled chicken, although turkey,  with it's slightly gamey flavor profile, can stand up to bolder wines with more pronounced flavors.

Beef and lamb are on the weightier end of the 'cue spectrum, and heavier, more tannic reds are usually  are usually the go-to choice.  Classic pairings include Cabernet, Cab Franc, Bordeaux blends, but  heavier, smokier styles of  Syrah as well as big, peppery Zins may do the meat proud as well. 

Sweet sauces and rubs call for a wine with a tad bit of residual sugar.  Look for descriptors such as 'jammy', or 'fruit-forward' when selecting a wine to go with a sweetly sauced rack o' ribs, for instance. 

I found Feta cheese, while not typical grill fare, to be a wonderful rustic appetizer when combined with grilled, crusty bread and roasted garlic.  I gave this new spin on 'grilled cheese' a whirl one night when my son and I were famished and the chicken was a good 1/2 hour away from being done. Thumbs up from the particular pre-teen, so it must be a winner, and the recipe, definitely share-worthy:

First, I marinate a block of Feta with rosemary, a fruity olive oil and cracked black pepper in a zipper freezer bag for a few hours in the fridge.  I roast the garlic, wrapped in foil,  indirectly over the coals until soft and carmelized (but you can do this in the oven, if it's easier).  Toast the bread over ashy coals until grill marks appear, and set aside.    Oil the grill, and place the marinated block of feta over ashy coals, and grill for about 5 minutes each side, or until warmed thru.  Tear off piece of bread, slather with a squeeze of roasted garlic, and a melty chunk of feta, and enjoy with any wine you choose----I went for my grilling go-to, a fruity, dry rose. 

So this weekend, as you decide what you'd like to throw on the grill for your Memorial Day celebration, don't forget the wine.  You may never go back to iced tea again!