Summer Sipping Series: Grill & Chill with Red Wines

Once the hammock, lounge chairs, and cooler are in place, what better way to enjoy it all than by planning out a festive patio, backyard, or balcony spread? While at first, beer and brats may come to mind, we invite you to consider pairing summertime foods with rosé, white wine, sparkling, and red wines. You read that correctly—red wines.

Whether you’re a fan of Zinfandel, Cabernet Sauvignon, or Pinot Noir, our Sommsation partner wineries produce a wide array of ruby, garnet, and crimson colored wines that are perfect for sipping and pairing with everything from charcuterie to crisp salads, shish-kebabs, and yes, even brats.

I recently sampled a smattering of red wines with summer-centric foods and found that while many of the old school, tried and true pairing guidelines still hold true, it can be fun to experiment with varietals, ingredients, and recipes. Here are a few pointers for enjoying red wine with summer fare:

Chill Out

Chilling down red wines to 55°F–65°F will enhance your pairing experience this summer (and beyond) and it’s not hard to do. Simply popping your reds in the fridge for 30-45 minutes prior to serving will do the trick during warmer weather. Bonus points if you go all out and invest in proper wine storage gear, allowing you to set precise temperatures based on winery/winemaker suggestions. Lastly, please don’t let red wines (or any, for that matter) sit around baking in the sun. If you plan to serve it al fresco, make sure you keep those bottles in a clean cooler in the shade.

Acid Loves Fat

Lighter-bodied, acidic red wines like Grenache, Gamay, and Pinot Noir cut straight through butter, cream sauces, and juicy burgers. Think of the freshness and crisp acidity as a very sharp, elegant sword slicing through the fat and oil in grilled, rich dishes. For an easy experiment, try a sip of Pinot Noir right after taking a nibble of buttery garlic bread and see for yourself. Contrapuntal pairings can bring a bit of excitement to a meal, so don’t hesitate to try your hand at the “opposites attract” game when planning your next pairing.

Ready, Set, Grill

Whether you’re going with veggie kabobs, mushroom burgers, salmon, or steaks, there’s a red wine pairing that will bring a smile to your face. Beyond the actual protein, consider which toppings, sauces, and spices you’ll be using. For example, a simple charred burger will pair nicely with most dry red wines. However, if topped with mushrooms, you might consider a bold Zinfandel or Cabernet Sauvignon that has the heft to handle that umami earthiness.


Looking for a fun wine tasting activity? Try setting out two or three different red wines alongside a platter of assorted grilled appetizers. Sample different bites with various sips; you and your guests can note which pairings work and those that are less desirable. If nothing else, it’s a great way to step outside of one’s comfort zone when it comes to pairing food and wine.


Scroll down for a few of our red wine pairing suggestions from https://www.sommsation.com/wineries, and happy tasting!

Pairs with:

- Grilled Bruschetta

- Braised/Roasted Chicken

- Grilled Eggplant, Mushrooms, Salmon

Pairs with:

- Grilled Corn, Butternut Squash

- BBQ Pork

- Polenta

Pairs with:

- Filet Mignon

- Grilled Ahi Tuna

- Grilled Mushrooms, Red Cabbage

Pairs with:

- Grilled Sausages

- Braised Fennel

- Grilled Root Vegetables

Pairs with:

- Asian BBQ

- Grilled Mushrooms, Bell Peppers

- Hot Dogs