Wine Guide for Grilling

Grilling is an American tradition. Wine is the Italian drink of choice. At Eataly, we pair the two. "As a general rule of thumb, we like to choose wines for grilling that can almost act as a beer substitute," said Leonard Rankin, manager of the wine shop at Eataly NYC Flatiron. "Look for wine that is lighter in alcohol with good palate-cleansing acidity and that can be served chilled — or, in the case of a red, with a slight chill."

From stone fruit to salmon to steak, every grilled ingredient has an ideal wine. Here is the guide for your next cookout.

Vegetables

Colorful sides or the main event, grilled vegetables bring a lightly charred taste of peak produce season. Choose a lighter, medium-bodied wine with low tannins. Then consider the vegetable's notes: sweeter or more bitter? Match the wine accordingly.

• Zucchini with Vasca Ventuno Grillo: straw yellow, with floral aromas and citrus notes
• Asparagus with Grosjean Petite Arvine: a fragrant white with refreshing acidity and balanced fruity notes
• Chicory with Parusso Rosato: a rosé whose cherry-blossom fragrance yields juicy raspberry and cherry flavors on the palate

Seafood

For grilled seafood, turn to white and rosé wines. Their refreshing acidity, lower tannins and simple fruity notes suit lighter fare. Seafood varies in flavor and intensity, so adjust: you would not pour the same wine with oysters that you would with tuna.

• Oysters with Ferrari Brut: a sparkling white with a distinct bouquet and a floral finish
• Halibut with Ettore Germano Rosanno Brut Rosato: a sparkling rosé with bright mineral notes
• Tuna with Lambrusco: a sparkling red, served chilled

Chicken and pork

Chicken and pork need a wine with good structure that will not overpower their more delicate flavors. Look for a medium to full-bodied wine with soft fruity notes and medium tannins. Think about the fruit often served with the meat: wines with apple and cherry notes are good bets.

• Chicken with Zamo Rosso: ruby red, with fruit-forward notes
• Pork chops with Foradori Teroldego: deep red with a dark-fruit finish
• Pork burger with Villa S. Anna Rosso di Montepulciano: a fresh red, dry to the taste and pleasantly tannic

Steak, burgers and sausage

Whether you are grilling steak or sausage, earthy red wines stand up to hearty, robust dishes. Tannins and acidity love fat and protein, so look for powerful reds with long finishes and both qualities.

• Burger with Aglianico: a full-bodied red with berry flavors and firm tannins
• Lamb chops with Barolo: the iconic Piemontese red, with notes of tar and roses
• Sausage with Brunnenhof Lagrein: a dark, complex red with strong tannin

Fruit

Nothing says cookout like grilled fruit for dessert. The natural sweetness caramelizes with each grill mark. Serve a wine with notes that mirror the fresh fruit on the nose and palate, like a chilled Moscato or Brachetto. Skip anything overly sweet and lean toward honey and grape notes.

• Peaches with G.D. Vajra Moscato d'Asti 2015: pale yellow, lightly sweet, with a delicate effervescence
• Watermelon with La Stoppa Malvasia Frizzante 2015: a luscious, lightly sparkling white with floral, honeyed notes
• Strawberries with Ca de Mandorli Brachetto d'Acqui NV: a fine purple-red with an aroma of roses and a pleasant sparkle

For more pairings, for the grill and beyond, ask the team at your local Eataly wine shop.