Barbecued chicken takes on a nice char as it cooks on the grill—especially bone-in chicken, which takes longer to cook. Since
that char leaves the palate feeling dry, reach for a light, crisp white to counterbalance.
VALUE: Reilly's Watervale Riesling 2007 ($15) Tropical stone fruit flavors; bone-dry finish
Casa Marin Sauvignon Blanc Cipresses 2008 ($20) Ripping acidity and the faintest hint of jalapeño (pictured)
Kartauserhof Smaragd Grüner Veltliner Achleiten 2007 ($30) Grapefruit, smokiness, complexity
View Recipe: Hoisin Barbecued Chicken