It’s summertime, also known as BBQ season, and you are planning your next party…

Charcoal? Check.

Food? Check.

Libation?……Libation?

Okay, so you don’t know what to serve. That’s okay; BBQs are hard meals to pair with wine, mostly because your guests and your parties come in all shapes and sizes. For instance, if you are planning to invite 50+ people for a day by the pool, where a spontaneous game of Marco Polo is likely to breakout, do yourself a favor: buy some burgers, dogs and cheap brew. By the time your friend Jimmy hits the water, no one will care what is in his/her glass. However, if you have planned a more docile affair, wine is a brilliant option.

The first thing to remember about BBQs is that they are often centered around food, which typically highlights meat. Burgers, sausages, steaks, and chicken are four of the most common items prepared. The second thing to remember is that BBQs often occur on warm, sunny days. This is where the conundrum arises: should you serve a white wine on a warm, sunny day, or can you serve a big red? The answer: do the right thing…pull out the red. Why? Dry, crisp whites aren’t greasy burgers’ or the spicy sausages’ best friend. However, both have been getting chummy with Syrah for decades.

I like Syrah with my BBQ for several reasons. First, is the cost: you can find a great bottle of Syrah for $15-$25 and a good one for $10. Second, it’s versatile; Syrah is produced all over the world. In France, its native country, it’s dark, intense and plum-like, with hints of dark berries. Domestically, it tends to have a bit more ripe fruit flavor and less tannic punch. In Australia, it is grown in very warm climates, which produce very ripe grapes, that create a sweeter, juicer wine that is high in alcohol*. Finally, and most importantly, it pairs wonderfully with smoky, grilled meats.

To further illustrate my point, I’ll ask you this: would you order a Sauvignon Blanc with sirloin in March? Then why are you doing it in July? Some might say that it’s warm, and they can’t handle a heavy wine. Wine drinking is an experience, and by choosing the right wine with your meal, you will only enhance that experience. The problem most people have with drinking a red wine on a hot day is that they serve it too warm. Red wine should never be served above 65 degrees, or cellar temp. However, most of us don’t have cellars, so we consume our reds at much higher temperatures, often upwards of 75 degrees. Next time you open a red, try cooling it slightly in the fridge, no more than a few minutes. I promise, if you follow these tips, you will be drinking Syrah year-round.

*In Australia they bottle their Syrah under the name Shiraz. This practice has been adopted by many Southern Hemisphere wineries and even some domestic, but it’s still the same grape.

Wines to consider:

- Landmark Vineyards Steelplow Syrah, ‘05: Simply put, it’s BBQ in a bottle, great value, almost Rhone-like goodness

- Spicerack Vineyards “Punchdown” Syrah, ’06: Just as the name implies, full of spice, made by 1 of 5 Marin County wineries