In the first category, the challenge is finding wines that'll stand up to the strong flavors of BBQ sauce. In whites, look for crisp, lighter whites with ample fruit and acid like Sauvignon Blancs and Torrontes. In reds, go for big, fleshy monsters that don't hold back like Zinfandel/Primitivo, and Shirazes.
Andrew Murray's), Sangiovese, and Cabernet (Franc and Sauvignon). And don't forget Rosés!
For this installment, we've got a three course meal perfect for a backyard barbecue meal - with wine pairings:
Appetizer: Cold Boursin cheese covered in local honey with water crackers. Serve with 2008 Norman Pinot Grigio Paso Robles - A surprisingly appealing PG with bright, fast flavors, fresh citrus acids, and a terrific round finish.
Main: Pesto-marinated grilled chicken breast with cold wild rice salad. Serve with 2006 Lake Sonoma Zinfandel Dry Creek - honest Zin without being enormous from an underrated winery - also a real reflection of the Dry Creek Valley. After a few hours open it really over-delivers. Shazam - look for their Cab, too.