Some might say that the best reds to have when barbecuing are red meats. Given that steaks and burgers are some of the top barbecue foods, there are few who might disagree entirely with that, but Food & Wine reminds readers not to forget the other reds: wines. I know that I usually think about drinks like soda, beer, margaritas, iced tea and lemonade as good choices for barbecues, as well as for dining outdoors in general. There's no reason not to add wines to that list, too.
- 2004 Pepperwood Grove Zinfandel ($8)
- 2004 Rocky Gully Shiraz-Viognier ($14)
- 2004 Frontier Red Lot No. 51 ($10)
- 2003 Santadi Grotta Rossa ($11)
- 2004 Woop Woop Shiraz ($11)
- 2002 DiBruno Santa Barbara County Sangiovese ($20)
- 2004 Alamos Malbec ($10)
- 2003 Dashe Cellars Dry Creek Valley Zinfandel ($22)
We like 2003 Ravenswood Zin, Il Valore Primitivo and, of course, Two Buck Chuck, as well.
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