Wine and barbecue: be careful not to get burned.

The Sunday evenings in America are a time when families gather for a ritual they call barbecue.
In Italy, it's the grill; in Veneto, it's the gradela; everywhere there is charcoal, which brings together the desire to be together and to experience the emotions of summer outdoors.
In every family and among every group of friends, there is always the grill guru. Oh, no one grills as well as Mario. Oh my, Franco is definitely more refined. But come on, what about the genius of Gino? Do we want to talk about him...? And so on... with good weather, the grills and expert cooks come alive.

Usually, there are the fire experts, skilled in wood, charcoal, and flames. Then there are those who excel in preparing the meat and vegetables for grilling (this is where the secrets people have come into play...), then there are the chatterers who just watch and the patience of those who must set the table with tablecloths, plates, forks, and glasses... and let's not forget the wine expert. The one who opens the bottle first to check if it has cork taint. The one who starts reciting labels and making choices based on the quality of the meat, the type of dishes, etc... In short, the sommelier, whether or not they’re a professional or just a local enthusiast.

So, what wines could pair well? First of all, we should not underestimate the grill. And even though we're talking about meat, let’s not only think of red wines. On the contrary. Outdoors, a fresh and savory wine with a nice fruity and aromatic note is always great. How about starting with a nice bubbly? Perhaps a nice Valdobbiadene Prosecco DOCG or, more simply, a Prosecco DOC.
Nice and fresh, refreshing and especially paired with grilled vegetables. Then you might consider a good savory and salty wine, such as a more structured Lugana to pair with meat or an excellent Arneis from Langhe.
If some traditional Italian cured meats are added to the grill, why not a nice Dolcetto or a Barbera slightly chilled? Or a Bardolino with spice or a Valpolicella Ripasso, always served at 10 – 12 degrees.
With meats like bacon and sausage, a nice Lambrusco fresh and sparkling would also be an excellent pairing. For lamb chops or marinated chicken, a slightly acidic bubbly like a nice Durello Fattori works well in this case, or a Lugana Spumante. For pork ribs and chops, wines with good acidity. For a grilled tagliata or fillet, more significant red wines, Valpolicella Superiore, Nebbiolo, or an international blend.

Thus, it’s not so obvious that every wine is suitable for grilling. Ah, if you are really good with coals and use the Brazilian technique of churrasco, grill some pineapples with brown sugar and cinnamon sprinkled on top. Finally, pair it with some fresh Recioto di Soave DOCG or a fresh Passito... a nice finale for a hammock that should never be missing!