Grilling season is in full swing, and we’ve found that firing up the charcoal is infinitely more satisfying when accompanied by the popping of a cork. Here’s what we’re drinking alongside all varieties of smoky and charred delights.
Sweet and Smoky Barbecued Ribs
Rich, robust reds stand up to smoky flavors and balance sweet ones.
Grilled Chicken with Lemon and Fresh Herbs
Fresh, summery whites echo the herb notes.
Grilled Shrimp with Garlic Butter
Delicate whites with good acidity cut through the richness of buttery sauces.