For almost any American, the month of July immediately brings barbecues to mind. Celebrating Independence Day on the fourth means cooking up meat on an open flame. To go with this smoke-tinged meat, the beverage of choice has typically been beer, although as the years roll on, more diverse alcoholic options have been creeping into the American palate.
Not all wines will work (Riesling is a non-starter for instance) but even if you’re having barbecued chicken, I’d still stick to a red wine although one of lighter body, youthful, and with crisp fruits to take on the big character of smoked meat.
Celler Pascona – La Maria Ganxa 2014
This DO Montsant winery, while in existence for several years, has really come into its own with the latest vintages. Their rebranding has made for a consistent collection, especially with this new young wine—a classic blend of Grenache and Carignan. Redolent currants, black pepper, wild herbs, and limestone minerality. Light red fruits on the palate. Very fresh, expressive and lively for a young wine. €8.50
Ferrer Bobet – Jove 2013
This emblematic winery in DOQ Priorat, which sits on one of the slopes near Porrera, offers two upper-end wines that have been wowing critics for years. This quite recent addition is sourced from their own vineyards and blends Carignan, Syrah, Grenache, and Cabernet Sauvignon. While at a lower price point, it sits perfectly with the overall style of the winery. Fresh and invigorating in the nose with floral aromas and crisp red fruits. Light and incredibly balanced on the palate with good fruit notes and acidity. €15