BBQ Wines

No, I didn't say "barbecuED" wines.....barbecue wines. The perfect reds to open with the smoked and grilled meat smorgasbord you're planning for this Memorial Day weekend or sometime later this summer. I'm giving you three great value-priced choices. And they really ARE choices. Each brings something completely different to the table. Literally.

Columbia Crest Columbia Valley Grand Estates Merlot ($11)
This is one of my favorite day-to-day wines. It's on our house list. When it got a good review in the June Wine and Spirits, I was reminded to add it to the group to try with barbecue. It didn't disappoint. It's a rich garnet with aromas and flavors of cherry and plum. What makes it perfect for barbecue is its smokiness. It has a soft texture with just enough dustiness in it to make it even more interesting. This is your pick if you like your brisket and sausage good and smoky.

Sebastiani Sonoma County Zinfandel ($15)
This wine is a wonderful example of the spicy Zinfandels California wineries are so adept at producing. Compared to the merlot, its fruit is "sharper"--more raspberries than plums, tangy cherry rather than sweet. It's aged in oak, but here it's the zing of the fruit and the soft sweetly spicy background that rules the roost. This is the wine for you if you love your pulled pork, ribs, and chicken slathered in a tangy, molasses-tinged sauce.

Fess Parker Winery's Frontier Red ($8)
Honestly, I just bought this wine because I was intrigued at the possibility that a wine that seems like it should be bottled with a coonskin cap on top could be the perfect match for barbecue. And frankly, of the three, this one was my favorite for the task at hand. It may not be for everyone--it's not subtle, almost rough around the edges. Its 15.5 percent alcohol content makes it much higher-octane than the other two wines with their 13.5 percent. This one is a blend of several grapes, including Syrah and Grenache. Spicy with cinnamon and rich with vanilla, it grabs your tastebuds and doesn't let go. Some might find it a little aggressive, but I liked this line on the label: "You don't have to overthink this wine." So I won't. It's going to be great with ALL the strong flavors on our buffet table. From tangy cole slaw and maple-tinged baked beans to hickory-smoked beef and sharp pickles.

So to sum up: If you're a fan of smoke, pick up the Merlot. If you love the sauce, grab the Zin. And if you want a wine that will, like you, be the life of the party, buy Fess Parker's creation. Better yet, buy a bottle of all three and let your guests decide for themselves!