{"id":6625,"date":"2014-06-27T18:44:12","date_gmt":"2014-06-28T01:44:12","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=6625"},"modified":"2014-06-27T13:47:23","modified_gmt":"2014-06-27T20:47:23","slug":"cocktail-corner-barbecue-delights","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=6625","title":{"rendered":"Cocktail Corner: Barbecue Delights"},"content":{"rendered":"
\"Andegavia

Andegavia Cask Wines are perfect for picnics (courtesy photo).<\/p><\/div>\n

A spirited toast to all things alcoholic! By Leslie Dinaberg<\/a><\/strong><\/p>\n

Time to fire up the coals (or gas up the grills). Barbecue season is here, along with a wealth of winning wine options to pair with your favorite foods.<\/p>\n

I have to admit, I was a bit skeptical at first, but the 2012 Ruthven Napa Valley Chardonnay\u00a0<\/i><\/b>we tried from\u00a0Andegavia Cask Wines<\/span>, billed as “the first ever portable, eco-friendly luxury wine brand with online direct-to-consumer delivery” was excellent. Other\u00a0California varietals\u00a0now available include a\u00a02011 Ruthven Napa Valley Red Blend<\/b>, a\u00a02012 Merrill Russian River Valley Pinot Noir\u00a0<\/i><\/b>and a\u00a0<\/i><\/b>2011 Nadalini Red Blend.\u00a0<\/b>According to the manufacturer, “the eco-friendly packaging …\u00a0also means that a larger share of production dollars goes toward the quality of the wine, rather than expensive glass bottles, so as a result, Andegavia\u2019s wine casks are 30-40% less expensive than bottled wines of comparable quality.”<\/p>\n

Here’s another summer tip: my friend Doris says she stocks up on cask wines for camping trips because of the lighter weight, and also says their seals keep the wine tasting fresh a bit longer than corks do.<\/p>\n

\"Himalayan

Himalayan salt platters from SALT in downtown Santa Barbara are a great way to season your summer gatherings (courtesy photo).<\/p><\/div>\n

Andegavia reps say, “the casks have a one month shelf life once opened (12 months unopened), so you can enjoy the wine long after your party or summer outing has ended. No more throwing away half-finished bottles of wine!” I’m not sure what this “half-finished bottle of wine is,” but for more information, visit\u00a0andegavia.com<\/span><\/a>.<\/p>\n

Whether you’re celebrating a 4th of July BBQ, or simply grilling for family in your backyard, experts say wines that are high in natural acidity are a refreshing choice for barbecues as they can handle even the fattiest cuts of meat.<\/p>\n

I’m a\u00a0Ros\u00e9 fan<\/a>, especially this time of year. For a\u00a0versatile wine for any course on your grill, try\u00a0Mulderbosch Cabernet Sauvignon Ros\u00e9<\/strong><\/a>. Made from 100% Cabernet Sauvignon, this wine is a bit bigger than your typical Ros\u00e9 so it can stand up to heavier, meat-based dishes, yet still maintains the refreshing qualities that a Ros\u00e9 should possess.<\/p>\n

The Dragonette Cellars 2012 Ros\u00e9,\u00a0Happy Canyon<\/strong><\/a>\u00a0is another\u00a0lovely and local selection for barbecue pairings like sausages and bratwurst, as is Beckmen’s\u00a02013 PMV Grenache\u00a0Ros\u00e9<\/strong><\/a>.<\/p>\n

On the lighter side, grilled vegetables\u00a0are great right, especially\u00a0paired with\u00a0Arnaldo Caprai Grecante<\/strong><\/a>, a crisp and flavorful wine that’s full of minerality, with an exceptionally long finish.<\/p>\n

The crisp acidity of Longoria 2013 Pinot Grigio<\/strong><\/a> from Santa Barbara County pairs really well with seafood, as well as chicken and other light meats.<\/p>\n

\"Margerum

Margerum M5 is a great choice for barbecues (courtesy photo)<\/p><\/div>\n

For a steak and burger wine, you can’t go wrong with an Italian blend like\u00a0Tenuta Frescobaldi di Castiglioni,<\/strong><\/a> this bold Tuscan blend of Cabernet Sauvignon<\/strong>, Sangiovese<\/strong> and Merlot<\/strong> goes beautifully with the simply prepared T-bone steak.<\/p>\n

On the local front, one of my favorites is\u00a0Margerum M5<\/strong><\/a>, a delicious Rhone blend that uses\u00a0five grape varieties\u2014Syrah, Grenache, Mourv\u00e8dre, Counoise<\/strong> and Cinsault<\/strong>\u2014from\u00a0vineyards in Santa Barbara County.<\/span><\/p>\n

Now that you’ve got the wine covered (Ahem, priorities, folks!), don’t forget some special seasonings. \u00a0Did you know that right in our very own neighborhood\u00a0lies 45 tons of 250 million year old pure Himalayan <\/span>Crystal Salt, perfect for seasoning your BBQ celebration?<\/span><\/span><\/p>\n

Check out SALT<\/a>‘s selection of\u00a0edibles, or better yet, serve up your summer seafoods and salads on a pretty pink salt platter. If you can part with it, it also makes\u00a0a great host or hostess gift.<\/p>\n

Happy barbecuing. Cheers!<\/p>\n

Click here<\/a> for more cocktail corner columns.<\/p>\n

Originally published in\u00a0Santa Barbara SEASONS<\/a>\u00a0on June 27, 2014.<\/p>\n

\"Leslie<\/a>

Leslie Dinaberg<\/p><\/div>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i> mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

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