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

For most of you, I would suspect you never considered, let alone bought, a whole fish. This fact is unfortunate and I think its time to start experimenting. If this is your first time, start slow and go with an easy bet, Trout. Trout is delicious, whether it is brown, rainbow, or silver, and at an average cost of $6-$8/lbs, it is a much better value than its saltwater cousin, Salmon. Just make sure that you ask your fish monger to scale and gut the fish before you take it home; believe me, that’s a task that will have you sleeping on the couch.

Once you’re ready to cook your trout, you have two options: fillet it or cook it whole. Filleting has its appeal because you can save the bones and make a delicious fumet, (French for fish stock), which is great for making sauces. However, if you are unsure of your knife skills, roast it whole. I like this option, not because of my filleting skills, but because it is easy and allows you to inject tons of flavor into the fish by simply stuffing the cavity with aromatics like ginger, thyme and lemon slices.

With your roasted trout, I would open a crisp, acidic white wine, with good depth. For this pairing, I chose Domaine Zind Humbrecht’s 2005 Pinot d’Alsace. This wine is a blend of 70% Auxerrois and 30% Pinot Blanc. Auxerrois is a grape that is traditionally used in Alsatian blends, like Edelzwicker. It is also used to add complexity to Pinot Blanc. Zind Humbrecht brings it to the forefront in their 2005 Pinot d’Alsace, where its honeysuckle flavors shine. The Pinot Blanc adds great acidity, and a crisp citrus bite that plays nice with our trout. If you have trouble finding this wine, don’t worry, there are alternatives. Any Alsatian Pinot Blanc or Oregonian Pinot Gris will work beautifully.

Interestingly, Auxerrois is a grape that causes great confusion to many because its name is often used to describe other types of grapes. So I will try to clear up the confusion, Auxerrois Gris is a synonym for Pinot Gris in Alsace. Where as Auxerrois Blanc was the name given to Chardonnay in Alsace before it became a famous wine. Further adding to the confusion, in Cahors, France, natives often refer to the red-wine grape Malbec as Auxerrois. However, today it’s a safe bet that anything white labeled Auxerrois is the infamous grape of confusion.

Now that you have your pairing; Bon Appetite and Cheers!

Editors Note: This is the second installment in a series of Food and Wine Pairings by Chef Nick Benz.  Last week he covered a seasonal take on Sloppy Joe’s and Zinfandel.  Stay tuned for more deliciousness…

Sloppy Joe, in one form or another, has graced the tables and faces of our nation for centuries. It can be made with ground or shredded beef, but is always swimming in a tomato-based sauce that is spooned over a soon to be soggy bun. Unfortunately, most food-loving Americans have turned their backs on this classic with bad memories of school cafeteria meals gone wrong. It is a trend I hope I can help reverse, because when done right, Sloppy Joe is truly magical.

So what makes a good Sloppy Joe? The meat. Avoid the temptation, don’t use ground beef, take the extra effort and use shredded beef brisket. I know this will add considerable time to your cooking, but the flavor is worth it. For the sauce, forget ketchup, BBQ sauce and start from scratch. Using canned tomatoes, fresh vegetables, spices and a little creativity you can create a delicious homemade sauce. Finally you need to decide how to serve it. There are many options, but I prefer it on a seeded roll with coleslaw and fries.

With your delicious sandwich, I would suggest pouring America’s only native varietal, Zinfandel. Cultivated in the United States since the 1880’s, Zinfandel has a big American personality. However, recently there has been some debate whether the grape is related to the Italian grape, Primitivo, or whether it actually is the same grape. For me, I find this conversation irrelevant because whether or not they share the same DNA, they are very different wines.

Zinfandel is Clint Eastwood in a bottle, bold, fiery and very masculine. It’s these characteristics that make it a perfect pairing for the full-flavored Sloppy Joe. They match each other, in depth, spice and acidity. Sloppy Joes are not wimpy sandwiches, so you need a wine that will stand toe to toe demanding “make my day.” I will never turn down a glass of Primitivo, but it is 4th of July and we are not eating Pizza. So raise your glass and your bun to two All-American Classics.

Wines to Consider

Ridge Vineyards: Produces 8 different Zinfandels and was one of the first commercial wine producers in California, circa 1885. www.ridgewine.com

Marietta Cellars 2006 Zinfandel: www.mariettacellars.com

Green and Red 2006 Zinfandel “Chiles Canyon Vineyard”: www.greenandred.com