This time of year, states north of Florida lead the good life. Just in time for the Memorial Day holiday, Mother Nature ushers in mild weather up there while she shoves torrid 90 degrees/80 percent humidity down my throat. But it signals the official beginning of grilling season and that’s always a good thing. So grab what you got in the fridge and get cooking.
Which might be chicken sausages and microbrew, if my current fridge contents are any indication. When it comes to beer versus wine, though, carb-laden ales might slake a sweaty brow but wine bests it in the food-pairing department (yeah, yeah, I’d love to throw down with a beer geek on this topic). There’s something magical about the natural fruit acids and tannins that harmonize strong seasonings, especially sprinkled or spread on meat. Another bonus: No burping or bloating with wine.
Lighter whites, such as sauvignon blanc and albariño, start the party but also pair up with seafood items like grilled shrimp and fish. Dry rosés — far from the sweet and wimpy rep they unfortunately suffer from — quench under the hot sun, but also dance happily with shellfish (or anything else, for that matter).
But, geez, who eats fish on Memorial Day? That’s denying your inner carnivore.
This article appears in May 20-26, 2009.