Many of us start the switch from red wines to whites and roses when summertime arrives. July and August demand that “light, crisp and chilled” is in and reds often take a back seat–at least to some extent. Of course reds still have their place. As you will read, it just all depends on what you take off the “barbie.”
In this article from the Capital Gazette, Tom Marquardt and Patrick Darr provide “can’t miss” guidelines for what to drink with what when you fire up that grill. Their suggestions are timely reminders rhat the right wine can always take your outdoor cooking and dining experience to another level.