Its BBQ season.  Which is just awesome. Because everything tastes better on the grill.

And while you’re busy running around trying to decide on the menu, don’t let picking a wine stress you out.  Basically anything goes. From Rosé to a Cabernet Sauvignon, it really depends on you.

You just may want to lay off on the tannins so they don’t overpower the food, suggests Andrew McMurray, VP at Zachys Wine and Liquor, in Scarsdale, NY. Tannins are those molecules in wine that make your tongue feel like it can stick to the roof of your mouth. You’ll often experience them in big red wines like Cabernet Sauvignons and Nebbiolos. You need high fatty foods to offset those tannins. So if you’re sitting down with a rack of lamb or a big fat steak, go high-tannin and enjoy the pairing.

But if you’re outside, standing with a plastic plate and possible drinking from a red solo cup, maybe hold off on the big red wines.  But that’s just us.  Drink what makes you happy.

So pour a glass of happiness and listen below.

Here are the wines we tasted:

Rose/White

Coteaux d`Aix en Provence Rose Saint AIX 2015 

Sancerre Boucaults Pastou 2015 

Bourgogne Blanc La Jumalie Darnat 2013 

Red

Sean Minor Napa Valley Marie Nicole Red 2013 

Broadside Cabernet Sauvignon Paso Robles 2014 

Chateau Puech-Haut Prestige Coteaux du Languedoc 2013

Achaval Ferrer Malbec Mendoza 2013

wine on the grillAnd as always, let us know your favorite BBQ pairing.

Cent’ Anni.

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