Sommeliers pick what goes in their glass when the embers are glowing
Sommelier, Wine Academy of Utah
Grilled sausage with Hugl’s Grüner Veltliner from Austria. “Bursts of citrus and grapefruit with the body of a Chard,” Santangelo says. “The perfect summer quencher.”
Foil-wrapped lemon-herb salmon with House Winery sparkling rosé in the can. “It’s fresh and juicy bursting with crisp citrus and ripe strawberry fruits. Delicious on its own, at a concert or in the backyard,” he says.
Barbecue-sauced glazed meats with a big bold California red. “The richer the better!” he says. “When you get to slathering and caramelizing barbecue sauce on either chicken or beef, grab a bottle of Skylark Red Belly from Mendocino County or kick it up a notch with the Conundrum red blend started by Caymus winery. The deep ripe fruit flavors and needed tannins stand up to rich barbecue flavors.”
Sommelier, Fox School of Wine
Malbec from Argentina with grilled steaks. “Basically a poor person’s cabernet,” Fox says, “with black fruits, leathers and ripe tannins, this type of wine is a perfect partner to grilled meats. A great value because it is drinkable very young.”
South African Pinotage with smoked pork ribs. “The love child of pinot noir and cinsaut—which used to be known as hermitage, hence the “Pinot-age” name. Medium weight, smoky from the South African soil. The high tannins cut through the richness of smoked meat and offer rich tobacco and dark fruits like blackberry,” she says.
Moscato d’Asti from Italy and grilled peaches for dessert. “Aromas and flavors of sweet peaches, oranges and flowers compliment the caramelized fruit, yet with a crispness and great texture of bubbles to play around in your mouth,” she says. “A fun way to end a dinner.”