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Warm weather wines under $15


The first rule of wine drinking is: no matter the season, no matter the cuisine, you should always drink the wines that give you the most pleasure.
Unfortunately, most big red wines seem dull and overpowering because alcohol and tannin tend to stand out as summer temperatures rise. You may opt for that big, bold cabernet with a thick steak, but there is a lighter alternative such as a Pinot Noir, Tempranillo, or a red-Rhône blend; white wine lovers should seek out a Gewürtztraminer. The beauty of these wines, and the reason they go so well with grilled meats, is their savory character, which pairs nicely with the smoky, earthy aromas from summer time grilled foods. Just remember: 10 minutes in an ice bucket will do wonders for a tannic red wine on a hot day.

Chardonnay isn’t a first choice with summer’s grilled fish and vegetables. These call for white wines with savory characteristics like Sauvignon blanc, Gewürtaminer, or Riesling. Sauvignon Blanc—pungent and savory, with nuances of dried herbs, and a slightly vegetal note, pairs well with grilled dishes. Sauvignon Blanc and Riesling with citrusy notes play especially well with fish.

Here’s a selection of six summer-friendly wines around $10 or less that won’t break the bank:

Culture du Sud Vin de Pays de Méditerranée, France
This wine from the south of France is a satisfying blend of Merlot, Syrah and Grenache. Delicious notes of black cherry, tobacco and herb linger on the medium-weight finish.

Castle Rock Pinot Noir California Cuvee 2011
Castle Rock Winery is known for low-priced, readily available Pinot Noirs. This medium-bodied blend features fruit from multiple California AVAs and offers aromas and flavors of black cherry, plum, tea, herbs and spice. Smooth and silky with mild tannins, this value red has a wonderfully long finish. Pair with summer lamb, veal, salmon and light pasta dishes.

Albet I Noya Tempranillo Classic 2012, Spain
One of the best valued reds to come along in years, Albet i Noya has been Spain’s leading organic wine producer since 1979. Made according to strict organic specifications, this medium-bodied red highlights black fruits and Tempranillo’s blackberry aromas.  it is well-balanced, and offers rich fruit flavors, a vegetal note and terrific length on the finish.

Cono Sur Bicicleta Sauvignon Blanc 2012, Chile
This elegant, expressive and fresh Sauvignon Blanc has a herbaceous quality thats made to support marinades and sauces. Citrus notes of grapefruit and green apple intermingle with herbal hints and follow throught to a pleasant mineral finish. Fresh and balanced, this wine is an excellent choice to serve as an aperitif or with vegetarian combinations. Pair with soft and fresh cheeses, grilled chicken doused in Italian or citrus marinade, roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon.

Bauer Haus Riesling 2010, Germany
Riesling, with its naturally high acidity and sharp piercing aromas can sometimes resemble Sauvignon Blanc, but instead of vegetation and gooseberry,  flowers, honey, minerals, nuts and citrus fruits aromas waft from the glass. Bauer Haus Riesling has peach and apple flavors with a crisp acidity that results in a well-balanced, easy-to-drink wine. It works well as an aperitif or paired with anything grilled: brats, shrimp, barbecue chicken, pineapple or veggies.

Two Vines Gewürztraminer, Washington State
Two Vines offers the typical Gewurztraminer aromas of apricot, orange zest and spice joined by lively citrus note and some floral notes. Upfront fruit flavors of melons, pears and lime give way to pink grapefruit and finish with bright acidity and a mineral note, balancing the wine’s subtle sweetness. Pairs with Asian dishes or zesty BBQ or chicken wings.

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Barbecue Wine Time


There’s something about the outdoor setting, the open fire, and the masculine image of the grill that, for many, says this is no time to be foolin’ with corkscrews and wine glasses. The casual setting aside, wine is no doubt the greatest barbecue beverage. I have never understood how wine became associated with pretense, because it can be the perfect accompaniment to a barbecue—not so filling as beer, nor so potentially embarrassing as multiple margaritas.

Let’s face it, wine pairs with anything that you want to throw on the grill — from burgers to barbecued chicken sandwiches to leg of lamb—wine is the ultimate condiment, working like a spice, helping to enhance the flavors of grilled food.

Wines for barbecue must support succulent slow-cooked meats and not be overwhelmed by or compete with the piquancy and sweetness of the sauce. An overly tannic, tight red is probably not the best choice. Casual wines with no pretense may be the norm for a barbecue, but don’t hesitate to pull out wines with pedigree either. Both styles will shine around the grill.

When selecting wines for barbecue, the ideal choice is a medium-bodied wine with enough personality to stand up to the myriad different flavors. You may want to try one that is fruitier or less dry one than you might normally drink.

A good rule of thumb for any barbecue wine is BBQ:

  • Big, full-bodied, with plenty of fruit extract and an alcohol content of around 13%.
  • Bold and assertive with forward fruit flavor, spice, and pepper along with good acidity.
  • Quaffable—smooth, delicious, easy to drink— in other words, gulpable.

The best barbecue reds are big, well-balanced, smooth and not over the top in alcohol, with great fruit and balanced acidity. Think luscious, ripe berry flavors and complex spice and you have an interesting counterpoint to barbecue. Try to avoid wines over 14.5%, as they are often “hot” and they open your taste buds up wide and then the heat from the spice becomes very prominent and overwhelms other flavors.

Sometimes, I think people only invite me to barbecues because they know I’ll bring the wine.

So, what do I bring? This time of year, an all-purpose barbecue favorite: dry rosé, it truly is a summertime treat.

Think Pink
Rosé is an ideal barbecue wine. Good rosés combine the crispness and refreshment of white wine (serve chilled) with intriguing flavors—some of the red fruits typical of red wine, but also notes of tea, orange rind, strawberries and watermelon. Too long out of fashion because of their association with cheap, sweet blush wines, the new generation of rosés are stronger, darker, drier, more intensely fruity and, for me, perfect summer wines.

Look for rosés from the southern Rhone, Languedoc, and Provence in France, Rioja in Spain, or such American examples as King Estate’s Acrobat Rosé of Pinot Noir.

Bring White
One thing about barbecues: almost no one brings white wine! Everyone thinks about the meat; but who thinks about the heat? It’s hot outside! You may not like to drink white wine with red meat, but how much time do you spend eating as opposed to time spent chatting and waiting for the meat to be ready? So, it’s a good idea to bring a bottle of white that’s crisp and lean and lower in alcohol. Muscadet, Albarino, Vermentino, or Assyrtiko from Santorini are all good candidates for higher temperatures. These same wines often have the added benefit of being inexpensive.

Crisp, intensely aromatic high-acid white wines, like my old stand-by favorite, Sauvignon Blanc, work very well with grilled flavors. If you know me, I always have a Sauvignon Blanc on hand, it’s so versatile: great with grilled vegetables and shrimp, and is the best wine with tomatoes. Off-dry (slightly sweet) Rieslings and Gewürztraminers pair nicely with spicier and sweeter barbecue flavors, as sweet wines are particularly good at taking the heat out of spicy foods. Chardonnay, however, is probably best left for another day.

Try Cru Beaujolais
Okay, you may not want to eat burgers with a bottle of white wine. Then, think cru Beaujolais. Asking for cru Beaujolais is a polite way to say, “I want a better Beaujolais,” because basic Beaujolais covers a lot of ground and you could end up with a mediocre bottle. Cru Beajoulais comes from one of ten specific villages and being specific can help you get what you want. Morgon, Fleurie, and Moulin-a-Vent are village names to look for on the label—they combine accessible fruit with a refreshing acidity that pairs beautifully with barbecue.

Go Cab Franc
If you desire wine with more heft, then consider the Cabernet Franc grape variety from Chinon and Bourgueil in the Loire Valley. Or go local with Monmouth County’s own Four JGs Cabernet Franc. These wines are full of steak-friendly flavors. Meat that is charred and just off the grill goes great with the firm tannins you find in most Cabernet Franc wines.

More critical than the color of the wine, however, is how you serve it. Any wine—even red wine—benefits from being chilled in hot weather which explains why it’s not worth opening a wine of any great age or complexity for the average barbecue.

So chill them down to around 56° and have a good time in a casual relaxed atmosphere of someone’s backyard, and remember, I’ll bring the wine.

Eight Great Barbecue choices:

Think Pink
King Estate Acrobat Rosé of Pinot Noir, 2011, Oregon, USA
This Rosé is the color of pink lemonade. Aromas include kiwi, watermelon and lychee. Fruity flavors of raspberries, pomegranates and plums accompany a viscous round mouth feel with a long, dry finish.

Chateau Routas Rouviere Rosé, Provence, France 2011
A blend of 55% Cinsault, 23% Syrah, 14% Grenache and 8% Cabernet Sauvignon, Rouvière Rosé is the quintessential, estate-produced Rosé. All of the Syrah and half of the Cabernet Sauvignon go straight into neutral barrels for primary and malolactic fermentation. The remaining Grenache and Cinsault are fermented in stainless steel tanks and blocked from malolactic fermentation. The two different lots are aged separately for five months and blended prior to bottling.One sip and it’s easy to see why this wine was rated 90 Points and given a 100 Best Buys of the Year Selection from Wine & Spirits magazine .

Bring White
Paco & Lola, Albarino, Rias Baixas, Spain, 2010
Clean and textured. Seductive exotic palate of pineapple and mango intermingled with refreshing citrus flavors amplified by minerally accents. Silky, but yet full bodied, with long lingering finish. Round and very tasty.

Chateau Ste. Michelle Eroica Riesling, 2011 Columbia Valley, Washington, USA
This Riesling exhibits aromas and flavors of white peach, grapefruit and sweet lime with subtle mineral notes. The mouth-watering acidity is beautifully balanced by beautiful bright fruit and flavorful Washington Riesling fruit with crisp acidity and enhanced mineralilty.

Cru Beaujolais
Potel Aviron Fleurie Vieilles Vignes 2009
Ripe, gorgeously feminine, silky and pure, Fleurie is the quintessential Cru Beaujolais. This wine is very fruity and floral while keeping great structure.  Berry and flower aromas are followed by strawberry, black raspberry, mineral and dried flower flavors with a meaty savory character and gritty tannins.

Cabernet Franc
Guy Saget Chinon Marie de Beauregard 2009, Loire Valley, France
Marie de Beauregard Chinon is a deep ruby wine that offers black fruits (blackberry, blueberry, blackcurrant) delicately shaded by leather and vanilla. Powerful and racy, it offers modern-style toast, with dark cocoa and graphite notes folowed by a core of sweet plum, cassis, bitter cherry, with smoldering tobacco and tapenade notes.

Four JGs Cabernet Franc 2008, Outer coastal Plain, Colts Neck, NJ, USA
Four JGs Cabernet Franc 2008 has a spicy aroma reminiscent of plums and spices. The grapes were grown during the dry, hot summer of 2008 on the Four JG Vineyards in Colts Neck, New Jersey.  After fermentation, the wine was stored in American Oak barrels for 9 months adding a hint of chocolate

Just Red
Tir Na Nog Old Vines Grenache 2008, McLaren Vale Australia
This medium- to full-bodied Grenache has intense aromas of mulberries, figs and kirsch over touches of baking spices, game and Ceylon tea. Fleshy black raspberry and boysenberry preserves are followed by cola flavors show a good backbone of medium level silky tannins and crisp acid. Finishes velvety and sweet, with lingering spiciness.

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Red White and “The Grill”


Conventional wine wisdom often highlights young, fresh white wines with plenty of crisp acidity for summertime, but reds can make their mark for summer. They work best especially around the grill with red meat.

If you are having a backyard barbecue, there are no hard and fast rules when it comes to pairing wines with your grilled classics, but there are guidelines to help you get the perfect pairing. Just remember,  pairing wine with grilled foods is a forgiving task.

Generally, red wines go well with grilled red meats – basic burgers, steaks, ribs and more. These meats are often somewhat salty, a bit smokey and, when grilled with marinades, sauces, or added condiments, and tend toward being a touch sweeter or spicier.  Most grilled dishes are relatively simple; there’s a main ingredient (usually a protein of some kind), plus seasonings in the form of marinades, rubs and sauces.

To choose a wine to pair with something off the grill, consider two things: First, how hearty is the food, and second, what’s the dominant flavor?
For lighter foods—white-fleshed fish, vegetables, chicken breasts—pick a lighter wine. For heartier foods—sausages, burgers, steaks—choose a more robust wine. (You can find light-, medium-, and full-bodied wines in both red and white.)

Now we tackle flavors. The dominant flavor is a key thing to consider when selecting a wine.  If your meat dish contains a heavy-duty dose of sauce — barbecue, teriyaki, brown sugar, or your own secret recipe— give it wine pairing priority over your meat.

For steaks and butterflied legs of lamb—even if they’re marinated beforehand—the dominant flavor will almost always be the meat itself. If any of these are the mainstay on the plate,  spicy wine lovers should opt for a solid Zinfandel or Shiraz. For those who prefer their wine more fruit forward, a more mellow Merlot will fill the bill. If  your standard palate preference is a Cabernet Sauvignon with a firm backbone, go for it, will also give the meat a hand-up.

If you find chicken, fish, or pork chops on your plate and you really, really have your heart set on a red wine, then a Pinot Noir with its smoky background or a fruit-forward Merlot would be a safe bet. Don’t forget if the chicken is slathered in barbecue sauce or the shrimp is covered with a fiery garlic-habanero vinaigrette, the sauce or seasoning is by far the main flavor of the dish and the wine should compliment those flavors.

Okay those are the guidelines, but how do you decide which varietal is best for your grilling expertise?

America’s favorite red, Zinfandel, is able to handle a wide variety of red meats. This bold red wine bellies up to meaty, smokey flavors. Zinfandel’s black pepper spice, acidity and ripe tannins can often carry your meat’s fats and texture to a new dimension. A Zin works well with barbeque sauce, steak sauce and mild salsas. One thing to remember if there is too much spice in the sauce the wine and sauce will compete and both will end up as losers.

With the characteristic fruit-forward flavor profile, Merlot will support the spice and not aggravate it. Yes, Merlot is the spicy sauce answer to the above dilemma. Grilled pork chops, chicken and garden-variety salads with lighter dressings also mingle well with Merlot.

Number three on the grill-friendly wine list, Syrah or Shiraz is delicious with just about any red meat. Offering dynamic, somewhat aggressive fruit flavors, balanced with more mellow tannins and a softer-fuller body – this wine’s place to shine is definitely at a barbecue gathering! Consider a bold, Australian Shiraz with a plate full of nachos or buffalo wings. Rhône Valley Syrahs tend to have a smokier flavor characteristic and lend themselves extremely well to smoked meats.

Cabernet lovers, you know Cabernet Sauvignon is made for steaks with a higher fat content and beef or turkey burgers. The tighter tannins of this fourth choice are significantly mellowed by the meat’s fat, producing a palate pleaser to remember! Top your burgers with bold cheeses, such as Humboldt Fog or a sharp Vermont cheddar and this varietal gets even better!

Number five is a flexible varietal that is known for being extremely food-friendly: Pinot Noir. Pinot Noir can go from grilled fish to a juicy burger in a single sip. An ideal candidate for grilled fish – especially salmon, burgers and chicken both show their best   in the presence of a good Pinot Noir. If you aren’t sure what wine will work with your grilled dinner, Pinot Noir will probably be your best choice.

The lighter meats and sauces are more apt to flow better with white wines that share similar flavors as the foods they are meant to accent. Chardonnay or Spanish Albariño will perk up chicken, shellfish, and grilled fish. Chardonnay also works wonderfully with creamy sauces, and grilled corn on the cob with lots of butter!

My favorite Sauvignon Blanc has a herbaceous quality that supports marinades and sauces with similar attributes. For example, grilled chicken that has been doused in Italian dressing or a citrus marinade will be unbeatable with a Sauvignon Blanc. Roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon and an array of appetizers will all be highlighted in tandem with a Sauvignon Blanc.

The perfect varietal for grilled bratwursts, shrimp, barbecue chicken, grilled pineapple and a variety of grilled veggies is none other than Riesling. Bone-dry, Kabinett, Auslese, or Spätlese, all offer the beautiful flavors of ripe fresh fruit,  to balance these dishes. It’s hard to beat an off-dry Riesling (the higher residual sugar does it’s part to tame the heat)

If you’re not sure about Riesling then Gewürtztraminer often offers a balance to spice with its slightly to moderately sweet character. This varietal would is a great choice to go with blackened Mahi Mahi, or grilled Cajun chicken with fresh mango salsa.

Don’t forget your sparklers! Champagne from France, Cava from Spain, Franciacorta from Italy and all manners of sparkling wines from across the globe are great in the summer for their natural acidity and refreshing bubbles. Not just for celebrations, sparkling wines are excellent additions to the dinner table and work well with many types of seafood. Believe it or not, sparkling wine  is amazing with salty, greasy potato chips! Try a sparkling Cava for chips and salsa. A light sparkling wine will also handle cheesy nachos well, especially if there is a bit of spice to them.

Wine may be the most versatile food partner there is, so whatever you decide to pair with your favorite grill, make certain that your wine serving temperatures are on target. Summer heat can turn a good red wine into an overly warm alcohol bomb, and whites stranded on ice until poured and then stuck back in the ice bin, can find their aromatics and fresh flavors muted by the frigid temperature.

Ultimately, it is your palate that your seeking to please by the wine pairing so happy grilling and see you around the barby!