You name it, we grill it: Steaks, chicken, pork, shrimp, fish, onions, zucchini, peppers, mushrooms, tomatoes, the list goes on.
At least once a week – especially with Phoenix weather being so amazing this time of year – I thinly slice a protein and a mess of veggies, place all of it in a gallon-size Ziploc bag, and marinade it in a solution of soy sauce, chopped garlic, black pepper, crushed red pepper, ginger and a splash of orange juice. The longer you can let the ingredients bathe the better. I prefer eight hours or more.
My wife cranks up the rice cooker (thank you Green family), while I take the magic bag of goodness out to the grill. Three or four minutes on each side and you have a towering pile of deliciousness on a platter. It’s super visual, tasty and healthful.
And, of course, you need to pour some wines that work with the savory, caramelized and lightly charred meats and vegetables. She likes white wines, while I like whites with chicken and veggies and red wine with beef and pork. Why not pop a bottle of each?
Take this dinner for a spin sometime, and pick up a bottle or two. Tuesday night just got a bunch more exciting. Below are a few wine recommendations. Cheers!
• Wente Vineyards 2012 Riva Ranch Pinot Noir, Calif. Five generations of the Wente family have produced wine in Northern California, and the grapes from their Arroyo Seco-Monterey vineyard is ideal for producing Burgundian-style Pinot Noir. Rich aromas and flavors of cherry, strawberry and vanilla make you smile as those grilled pork loin chops hit your plate. $30.
• Frisson 2011 Napa Valley Cabernet Sauvignon, Calif. Save this one for a Friday or Saturday night, and pair with grilled beef. Thrilling dark berry fruit, espresso-chocolate and brown spice dances on your palate. Layers of complex flavor and supple tannins make this a thinking man’s wine. $60.
• Trinity Oaks 2013 Chardonnay, Calif. Solid value play, and one for those looking to make a difference. The winery’s “One Bottle, One Program” has helped plant 12 million trees over the years. So you’re giving back while enjoying a decent everyday white, which shows nice fruit and acidity – perfect for grilled chicken, onions and peppers. $8.
• Two Hands 2013 Sexy Beast, McLaren Vale, Australia. This big but expertly defined Cabernet Sauvignon makes an impression beyond its edgy name and label. Deep, dark red in color, the wine shows lovely floral, red fruit and earthy-chocolate aromas that are mirrored on the palate. It’s dense and delicious with a long finish. A big wine for big appetites. $30.
• Anselmi San Vincenzo 2013, Veneto, Italy. The white wines of Northern Italy can be spectacular and are always food-friendly. Such is the case of Robert Anelmi’s dramatic and beautiful new white blend made mostly with the Garganega grape. The medium-bodied, dry and fresh wine bursts with citrus, apricot, apple and mineral flavors. Amazing with grilled shrimp. $18.
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