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Serious Grape: ZEST, a Simple Mnemonic for Choosing Cookout Wines

Hi Deb, thank you for tasting the Clos LaChance unaoked Chardonnay. Certainly a great summer wine and refreshing. We're also featuring the wine on Twitter Taste Live on 6/5. (www.clos.com/ttl) Have a happy Friday!

Clos LaChance Wines at 5:00PM on 05/22/09

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From Serious Eats

Serious Grape: ZEST, a Simple Mnemonic for Choosing Cookout Wines

Hi Deb, thank you for tasting the Clos LaChance unaoked Chardonnay. Certainly a great summer wine and refreshing. We're also featuring the wine on Twitter Taste Live on 6/5. (www.clos.com/ttl) Have a happy Friday!

Clos LaChance Wines at 5:00PM on 05/22/09

From Serious Eats

Serious Grape: ZEST, a Simple Mnemonic for Choosing Cookout Wines

Have to toss in a plug for a gorgeous South African rose...it's from Mulderbosch, and it's a cabernet sauvignon rose; simply gorgeous, and if you pay more than $13 for it, you're being overcharged! I brought a bottle to a BBQ last weekend and the serious wine fans agreed with me... :-)

Curlz at 8:05PM on 05/29/09

From Serious Eats

Serious Grape: ZEST, a Simple Mnemonic for Choosing Cookout Wines

Glad I read Good WIne Under $20 today so that I caught this article. Very neat mnemonic device. I'm going to make sure my next BBQ features a bottle of wine instead of just bottles of beer. I wrote this on your blog already, but I wanted to mention again that a nice Austrian Gruner Veltliner would also be a smart pick for cookout fare.

Laurie Tadayon at 3:27PM on 05/26/09

From Serious Eats

Serious Grape: ZEST, a Simple Mnemonic for Choosing Cookout Wines

I'll also say, consider South African wines, particularly whites. The grapes are a match for the more popular New Zealand whites, and often much cheaper, and with less oak.

NotAmerican at 9:43AM on 05/23/09

From Serious Eats

Serious Grape: ZEST, a Simple Mnemonic for Choosing Cookout Wines

I agree completely with these suggestions.

As an alternative, try a nice lightly-chilled red.

A soft, fruity red (Pinot Noir, Rioja, Valpolnicella or Cote de Rhone, for example) stuck in the fridge and pulled out 15 minutes before opening goes wonderfully with anything you might grill (try it with salmon steaks! Yes, you can drink red wine with fish!).

I had a roommate, horribly deluded about lots of things (including that I was interested in his love life and poetry) who was so convinced reds needed to be served warm, he would leave bottles on top of the radiators or on the back of the stove. Cellar temperature is significantly below room temperature...you want something above ice-cold but below hot. Your wine (and your guests) will thank you.

NotAmerican at 9:41AM on 05/23/09

From Serious Eats

Serious Grape: ZEST, a Simple Mnemonic for Choosing Cookout Wines

Ice cold Sauvignon? How about simply chilled in order to enjoy the grape.

I'm looking forward to enjoying a few bottles of Vina Leyda 2007 Chilean Sauvignon Blanc at about $10 a bottle.

london_janice at 6:02AM on 05/23/09

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