Grilling season often means super fresh fare with plenty of poultry, pork, beef, game, fish and veggies to go around. Many people pop the top on a cold beer when grilling, but are flummoxed when it comes to pairing wine with their grilled foods.

In very general terms, red wines go well with grilled red meats including burgers, steaks, and ribs. These meats can be a bit smoky and tend to be a touch sweeter if grilled due to marinades, sauces, and condiments. The lighter meats such as chicken or fish are more likely to flow better with white wines that share similar flavors as the foods they are meant to accent. If you are having a backyard barbecue, offer a few whites and a few reds and let your guests mix and match to see which flavor pairs suit their preferences.

The wines we’re offering this month hit on all of these notes. Our William Rose Merlot from Eugene is your answer to spicy BBQ sauce. With the characteristic fruit-forward flavor profile, this varietal will support the spice and not aggravate it. Ribs, pulled pork or chicken with BBQ sauce would be perfectly matched with this gorgeously lush wine. Our second red is from Brandborg Vineyard out of Elkton, Oregon. Grenache is the world’s most widely-planted grape. It produces deeply fruity, juicy wines that go perfectly with grilled meats, sausages, and highly spiced dishes. Marinated flank steak with peppers and onions would be an amazing pairing.

But with warmer weather comes increased desire for white wines. And we’ve got two stand outs for you. The brightness of the Youngberg Hill Pinot Blanc from the Willamette Valley means it goes well alongside shellfish or grilled swordfish. The Rallison Cellars Chardonnay out of Sherwood, Oregon would also be brilliant with fish, but could stand up to chicken, a fresh steak salad and grilled corn on the cob with lots of butter!

We hope we’ve whetted your appetite for grilled foods and wines. Create a menu based on this month’s wines or take them to your next BBQ and you won’t be disappointed!