Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

According to industry research, the majority (58 percent) of grill owners use them year-round (I'm one of them, and have been known to dust a foot or so of snow off the barbie in the middle of January), but summer is really when grilling gets smokin' hot. With Father's Day and the whole "let's grill a big juicy steak for dad and buy him a tie" cliché less than a week away, let's talk a bit more about barbecue-friendly wines. (And be sure to check out our expert grilling tips here).

Wine and grill pairing basics and four recommended vinos after the jump.

Some basics: Whatever you're grilling (red or white meat, veggies or potatoes), the grill gives food a smoky, charred flavor, which means no wimpy wines allowed. You want a big wine to go with bold foods, so look for full-bodied, fruit-forward wines that match the food. I love fruity reds with grilled meat, chicken and sometimes fish, because as much as I adore light, refreshing whites when it's hot outside, sometimes a girl just wants a big fat red. Here are four to try next time you're playing outdoor chef.

Malbec, an amazing value red from Argentina, is practically made for grilled meat with its slightly meaty, smoky flavors and deep fruit. Argentines are really serious about their grilling, too; they call it asado (we're talking pounds and pounds of meat, from blood sausage to chicken wings.) Try the 2008 High Note Malbec from the Uco Valley ($13), which features intense, dark fruits and a smoky, spicy finish.

Carmenere, from Chile, also matches well with bold grilled foods due to its smoky, spicy bouquet. Try the 2007 Root:1 Carmenere ($13) from Chile's Colchagua Valley, which is rich and mouth-filling, with a tinge of chocolate. (Hint: The Root:1 Cabernet Sauvignon ($13) is also an amazing steal and great for the grill.)

Zinfandel is a classic grill wine, and though I generally advocate for lower-alcohol wines, with Zin I say the bigger and bolder, the better. Why? First, because the grape is naturally high in sugar (which converts to higher alcohol) and second, because its most famous region is California, which has plenty of sun and heat to ripen those grapes to their full potential. Third, a big, brash, incredibly fruity Zin is delicious with grilled hamburgers, steak, and other red meats. Try the Rosenblum Vintner's Cuvee XXXI California Zinfandel ($12), Rosenblum's value Zin that's big, bold, juicy, and smooth.

Cabernet Sauvignon, the king of reds, is a great upscale splurge for that prime cut of steak or grilled lamb you're impressing Dad with. Try the 2004 Smith Madrone Cabernet Sauvignon ($45) from Napa Valley's Spring Mountain, a rich, powerful, balanced Cab from Napa without the traditional Napa price tag or the high alcohol (the Smith-Madrone clocks in at just 13.9 percent).

What are your favorite grilled food friendly wines? Dish in the comments!