There’s nothing like the smoky infusion that the grill gives to our favorite meat, poultry, and fish. Match wisely to accentuate this flavor.
Photo: Randy Mayor
Cedar-Plank Salmon is rich in healthy fat, so it needs an equally rich wine. The fish oil coats your mouth, so it works like a charm with buttery chardonnay. Avoid over-oaked bottles.
VALUE: Matassa Cuvée Nougé Blanc 2007 ($15) Citrusy with a mild saline character
Bzikot Bourgogne Blanc 2008 ($20) Butter, pear, and hazelnuts
HDV Chardonnay 2006 ($50) Fresh green apples set against ample minerality (pictured)