The flames are lit, the smoke is high and the burgers are sizzling. There is no doubt that Barbeque season is upon us. Even if you’re not a big meat eater, the pasta salads, French fries, and dips are often heavy and rich in flavor. As a result I often see big Zinfandels as recommended pairings for summer cookouts. So I was surprised when I read recently that Adam Perry Lang, owner of Daisy May’s BBQ, stated his favorite wine with barbeque: Riesling. Why? Due to its palate-cleansing properties, he says. I’d never heard of Riesling as a recommendation with meat but after further pondering, I can see why it makes a lot of sense.

Pairings don’t have to be about matching up like styles. It can be just as lovely to contrast something hearty with the zip of a crisp white as it is to match it with a meaty red. A Riesling from the Mosel or Austria that’s more about acid and less about fruit and floral notes could provide the perfect amount of fat-cutting dryness and mouthwatering acidity to create a perfectly balanced meal. And despite the contrasts, some similarities do exist. A Riesling with hints of petrol could pick up similar notes in a smoky, charred burger. A match made in heaven!

I find that wine lovers are intrigued by pairings but often are caught up in the “right” pairing according to rigid rules, when we should all trust our palates and experiment. I have a favorite ribeye recipe I make with a porcini mushroom dust and I think I’ll be pairing it up with Riesling next time! I’m inspired.

I polled some friends and dug through old pieces we’ve featured to find other new pairing ideas, have you tried any of these?

Pinot Noir and Sushi
Morning eggs and Chardonnay
Marzipan and Viognier
Fried chicken and Chardonnay
Game and fruity whites
Chocolate chip cookies and wheat beer
Vanilla ice cream and black cherry vodka
Salami and dry rose
Doritos and Cabernet Sauvignon
Lemon Cupcakes and Sauvignon Blanc

What are some oddball pairings that you enjoy?