The pros offer out-of-the-box suggestions on which wines to pair with classic backyard BBQ fare like grilled burgers, brats, and side dishes like potato salad and berry cobbler dessert!
Written by Molly Allen
SUMMER calls for time spent outdoors, soaking in the sunshine, dipping our toes in the water and enjoying Pacific Northwest views. It also offers ample opportunities for meals al fresco, whether dining on the patio or hanging around backyard barbecues.
With summer dining comes food prep focused on fresh, seasonal ingredients, light-yet-vibrant flavors and plenty of meats and veggies with the right amount of char straight off the grill.
The ideal wine pairing can make your summertime meal even better.
“Wine pairings work with complementary and congruent flavor profiles between food and wine, enhancing the overall experience,” says Ryan Lowell, Wine and Spirits Director at Russell’s Restaurant in Bothell. He is also the owner and winemaker of Vagabond Wine Co. “By matching the flavors of the wine to those of the food, or by creating a contrasting balance, the taste of each is amplified, leading to a more enjoyable meal or array of flavors.”
While either wine or food can be enjoyed on their own, Lowell says pairing the two creates an elevated experience where all the senses work together. Matching the flavors and textures of food and wine creates harmony.
When planning a tasty menu this season, consider these favorite pairings from food and beverage professionals across the state.
Baked Beans and Potato Chips
What to Drink: Cabernet Franc
This is a go-to Fourth of July cookout combination for Jessica Gerhardt, certified Sommelier and Food & Beverage Manager at The Lodge at St. Edward Park in Kenmore. “Baked beans scooped onto potato chips, eaten off the corner of a paper plate. It’s casual, fun and full of flavor,” she says.
She recommends pairing it with a Washington Cabernet Franc. Gerhardt says that the bright acidity, green notes like tomato leaf and fresh herbs and firm structure cut through the sweet, tangy sauce and highlight the bean’s earthiness.
Watermelon Salad
What to Drink: Sparkling Brut Rosé of Pinot Noir
With a combination of watermelon, mint, balsamic and feta cheese, Gerhardt says she loves this summertime favorite because it’s sweet, salty, fresh and unfussy.
“For a pairing, I love a Brut Rosé made from Pinot Noir. It offers just the right hint of pink peppercorn spice and freshness to echo the mint while staying dry enough not to compete with the balsamic. I look for traditionally-made styles with a clean, crisp finish,” she adds.
Potato Salad or Pasta Salad
What to Drink: Sauvignon Blanc or Unoaked Chardonnay
These mayonnaise based sides are summer comfort food at its finest. Though packed with flavor, it’s helpful to have something to cut through the richness of each bite.
Ryan Lowell suggests Sauvignon Blanc or unoaked Chardonnay. The mouthwatering earthy notes of Sauvignon Blanc will pair nicely with herby potato salad, while unoaked Chardonnay offers crisp acidity to lighten up both dishes.
Summer Corn
What to Drink: Oaked Chardonnay
Pair sweet summer corn with an oaked Chardonnay for the ideal duo. “The creaminess and sweetness of summer corn greatly complement the vanilla and toast notes of Chardonnay,” says Frank Magaña, Chef de Cuisine at The Kitchen at Abeja in Walla Walla. “We like ours nicely chilled. It’s a great summer wine that can stand up to a fresh summer corn salad or a rich corn-filled ravioli.”
Grilled Salmon
What to Drink: Grenache
For Yakima chef and former MasterChef contestant Shawn Niles, Grenache is an ideal matchup for outdoor grilling. “Grilled salmon has both rich, fatty depth and smoky, charred edges, which pair beautifully with a lighter-bodied red that offers bright acidity, subtle tannins and savory fruit,” he says. “Washington Grenache fits perfectly—its red berry flavors, gentle spice, and herbaceous undertones complement the salmon’s fat and char without overwhelming its delicate texture. It’s especially brilliant if the salmon is served with a maple-soy or balsamic glaze.”
BBQ Ribs
What to Drink: Pinot Noir or Gewürztraminer
Pair saucy ribs straight off the grill or smoker with Pinot Noir. “Pinot Noir captures the acidity and small red fruit notes,” says Magaña. “It can also handle fatty meats when pairing with a Pinot Noir from a warmer climate with slight tannins.”
Looking for a pairing option away from the norm? Gerhardt says one of her choices may raise a few eyebrows, but it’s a favorite—although unexpected—perfect match she recommends. “The rich, sticky-sweet BBQ sauce needs a wine with bold aromatics and just enough sweetness to complement—not compete with—the ribs’ smoky depth,” she says. “A well-balanced Washington Gewürztraminer, especially one with a touch of residual sugar and vibrant acidity, brings out the spice and caramelization in the sauce, while its floral and lychee notes create a playful contrast.”
Bratwurst
What to Drink: Pinot Noir, Sauvignon Blanc, or off-dry Riesling
Pull brats off the barbecue and assemble them in a bun with all the fixings. Lowell suggests pairing these with Pinot Noir or a bright Sauvignon Blanc.
Or go another route: Niles loves to pair bratwurst bites with grilled zucchini. To round out the meal, add a dry or off-dry Riesling. “Grilled zucchini has subtle sweetness and char, while bratwurst is rich, salty and spiced. A dry or off-dry Riesling brings citrusy brightness, minerality and just enough acidity to cut through the sausage fat without overpowering the vegetable. The slight touch of residual sugar in an off-dry style also tames the spices in the bratwurst,” adds Niles.
Bacon Cheeseburgers
What to Drink: Tempranillo, Rioja or Syrah
According to Gerhardt, there’s nothing more nostalgic or satisfying than a bacon cheeseburger hot-off-the-grill. Gerhardt suggests pairing this summertime staple with Washington Tempranillo or Spanish Rioja, particularly a Crianza or Reserva.
“The wine’s well-integrated tannins cut beautifully through the richness of the gooey American cheese, acting almost like a palate cleanser between bites,” she says. “It also complements the smoky, savory depth of bacon with ease, making each element of the burger sing.”
For Niles, he loves to pair a Walla Walla Syrah with a bacon and blue cheese hamburger. “Syrah offers smoked meat, olive and blackberry notes that echo bacon and blue cheese,” he says.
Berry Cobbler
What to Drink: Washington Port-Style Dessert Wine
For Niles, a blackberry cobbler paired with a tawny-style dessert wine, made from Syrah, Grenache or Bordeaux varieties in Washington, is the ideal treat.
“It offers toffee, dried fruit and toasted nut flavors that harmonize with the caramelized crust of the cobbler. The oxidative notes add complexity without overwhelming the fruit,” he says.
For Lowell, he’s enjoying berry cobbler with Rosé or a sparkling wine for a lively pairing.
Fresh Raspberry Pie
What to Drink: Late-Harvest Riesling
Go berry picking, and then prep a pie to pair with late-harvest Riesling. Gerhardt says bright, tart berries tucked into a buttery crust and topped with a scoop of slowly melting vanilla ice cream are the epitome of summer dessert.
“Late harvest Riesling’s natural sweetness mirrors the fruit without overwhelming it, while the vibrant acidity keeps everything feeling light and lifted,” she says. Overall it complements the sweet-tart balance of the pie and the creamy richness of the ice cream.