Favorite whites for lighter BBQ meat

[wu7y]

". . . red wine commonsewer . . ." I love it!! Have you been spending time with Bonesy??

[58limited]

I second sauvignon blanc. I'm a red wine guy but I like sauvignon blanc for cooking and for lighter meats such as fish or chicken. Other choices are Pinot Grigio and blush.

[smokin fool]

No problem, I get what your saying.
I have to idea of the pricing in Alberta, I kinda keep my purchases under $15 a bottle to be honest I haven’t looked at a bottle of French or Italian wine in so long I have no idea how much they cost.

[big_mack]

surprised but not that there is a lot of sauv blanc recommendations. I don't like it much any more. prob drank to much at one point. but I can see how its juicy acidity would go well with bbq. I'll pick up some kim crawford for a bbq soon and give it a swirl.

[grantgallagher]

If you are going white then personally i prefer a new zealand/australian sauv blanc. I like the crispness and find it helps cut the heaviness that bbq can bring. Like food though, its all down to personal taste.

[CandySueQ]

I'm partial to Sea Glass Sauvignon Blanc with lighter meats, fish and cheese or just by itself!

[ofelles]

Carlo Rossi Red Mountain................wait that's just to get off on the acid. Never mind!

[big_mack]

well my friend we'll have to sort of disagree. I find Canadian wine offers poor value probably mostly because its taxed so much. I don't find any value in BC wines for the most part. Not sure about your area though as we don't see much of it out here. I believe that wine from euro countries are taxed less than Canadian juice. I buy a lot of $20 Italian whites that would cost more for the equivalent in Canadian wine.

[Huskee]

big_mack My favorite bold red is a petite sirah. Don't let "petite" fool you, it refers to the size of the grapes not the flavor, the flavor is very bold due to more skin to meat ratio in petite sirah grapes. Next is a good Cabernet Sauvignon, but not all are created equal. Lastly, for me, is a good red zinfandel. All great BBQ wines in my opinion. Even a lackluster red will come alive with a good peppery BBQ rub.

[Backroadmeats]

Boones farm.. pretty much any flavor!! They are all good!!

[smokin fool]

big_mack Your above question would take weeks for me to answer so in a nutshell....
I pass on European wines altogether, I know its the birth place but I just don't see/taste the of they're wines. They speak of old school winemaking and age old methods, when your wineries output is 1.2 billion bottles a year....pass.
Right now I buy 99% Ontario VQA red wines from Niagara and more recently Erie's north shore.
Burning Kiln Winery - they're Harvest Party is fantastic
Pelee Island Winery - makes great and affordable reds....and whites
Wayne Gretzky Estates - I started buying they're reds recently although they are pricey
I do buy certain Cali reds, Josh comes to mind, I'm an impulse buyer with Cali wines if something strikes my fancy its in the cart.
I'm extremely lucky Niagara wine country is a 35 min drive away while Erie is just over an hour so I stay local for my wines....and less than 5 mins from 3 LCBO's.

[Attjack]

Initially I liked big bold reds and wasn't interested in whites. I still like the reds and now whites too. But my clear favorite is now Pinot Noir.

[big_mack]

I wonder if anyone is going to whine about your pun!

[bbqLuv]

Why I know a wino said the wino

[bbqLuv]

I would suggest White Zinfandel, but I might Blush.