Handbook to Grilled Food & Wine

Ahh, sweet summertime! The grill is fired up, the family is all together, and the pool is overflowing with fun. This time of year is one to be savored and enjoyed by relishing in the bounty of our gardens and delicious seasonal produce.  

One way to embrace the moment with family and friends is by opening a special bottle of Harney Lane wine. As you may often ask yourself, “what can I pair this varietal with?” Insert our thoughtfully curated Handbook to Grilled Food and Wine! We’ve partnered with talented recipe creators to bring you a collection of recipes perfect for pairing with our handcrafted wines. These can be used as inspiration for family barbecues, dinner parties with friends, or any summertime entertainment.

The marriage of food and wine is a tale as old as time, but wine no longer has to be paired with a proper five-course meal. Our wine is meant to be enjoyed at all occasions, including a backyard barbecue! Try a recipe below, pull out the grill, and savor a relaxing evening outside with a glass of Harney Lane in hand.

Tips and Tricks to Pairing Grilled Food & Wine

It’s all about drinking what you like! If you are a wine-o, and often reach for wine over beer throughout the summer, these recommendations are for you.

The general rule of thumb when pairing wine and any type of food, is that there are no rules! You can enjoy one of the most obscure pairings, and that is okay. We have, however, put together some guidelines for you to consider when trying to pair wine with your grilled food this summer. If you love to experiment with food and wine, and truly enjoy romanticizing how the two will taste side by side, these tips will help you have the best experience possible. 

1. Wine and food together should feel well-balanced, and ultimately, taste better together than either would taste on its own. Don’t overthink it! 
2. Emphasize less on the type of meat you have chosen, and focus more on the seasonings, marinades, and rubs that you will use on the meat.
3. When barbecuing, or using heavy smoke, make sure to pair your meal with a strong, bold wine. Smoke can be overly powerful, and you don’t want to pair it with a wine that is soft and delicate.
4. “Matching” is a good rule of thumb! If you are making a very light and flaky fish with fresh flavors, you will want to pair it with a wine that is equally as light and fresh. On the contrary, if you are making a gumbo seafood dish, you may want to pair that meal with a spicy Tempranillo to match the spiciness of the dish.
5. White wines like Chardonnay, Albariño, and Riesling, are fabulous when paired with a grilled chicken or fish. Chardonnay, specifically, works wonderfully with fish that has a rich sauce because it is more of a full-bodied white wine. 
6. Rosé is considered one of the most versatile wines to pair with grilled foods because of its acidity. You can pair it with a light protein or a dark protein, depending on the boldness of the Rosé.
7. Bold, fruit-forward, red wines usually have more tannins. This is perfect when paired with meat because of the structure and depth that it adds. 
   1. For traditional barbecue dishes like burgers, ribs, and steaks, red wine will stand up the best in comparison to white wines. Malbec, Cabernet Sauvignon, and Merlot will all be great choices.
8. When you are barbecuing and don’t feel like playing matchmaker, you can always reach for a Zinfandel, and rest assured it will pair well with your meal! The lush fruit elements in the wine will complement the sweet/spiciness of any sauce you choose to use on your meat. 
9. Really dry and tannic wines go well with high-protein foods like steak or cheese. The wine will help cut out the fat from the protein and complement the meat very well. 
10. Light-bodied reds such as Pinot Noir will pair well with recipes that hold earthy components such as mushrooms and lentils. Additionally, it has also been known to complement salmon very well.

Now that you’ve read up on all things grilled food and wine, it’s time to put your skills to the test. Choose a recipe from our collection below and invite your family and friends over to savor the flavors of summer.

Recipes

Recipe Courtesy of Derek (@dadwithapan)

What You’ll Need:

1 rack of St. Louis-style ribs

50/50 “apple cider vinegar to water” blend in a squirt bottle

For the Rib Rub: 

1 tbsp salt

1 tbsp pepper

1 tbsp paprika

½ tbsp granulated garlic

½ tbsp granulated onion

½ tbsp chili powder

For the Sauce:

1 cup brown sugar

1 stick butter

½ cup honey

½ cup apple cider vinegar

1 tsp salt

1 tsp garlic powder

½ tsp cayenne pepper

½ tsp red pepper flakes

Directions:

Season both sides of ribs with rib rub. Place in a smoker at 225 degrees, spritzing with the apple cider vinegar blend every hour until the ribs meat are begging to crack when picked up with tongs; about 6 hours.

While ribs are smoking, melt butter in a saucepan over medium heat. Whisk in brown sugar, honey, apple cider vinegar, and dry ingredients until smooth. Simmer on low for about 10 minutes.

Baste ribs with bbq sauce and let smoke for about 45 minutes. Let ribs rest for 15 minutes, then serve. 

Recipe Courtesy of Erin (@platingsandpairings)

What You’ll Need:

7 large portobello mushrooms

¼ cup extra-virgin olive oil

Mushroom Seasoning: 

2 tsp kosher salt

2 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1 tsp black pepper

Roasted Red Pepper Sauce: 

1-12 oz. jar roasted red peppers, drained

⅓ cup almonds (raw or roasted) 

1 tbsp Sherry vinegar (or red wine vinegar) 

1 tsp smoked paprika

1 tsp kosher salt

2 cloves garlic, smashed 

2 tbsp extra virgin olive oil 

1 thick slice baguette or country-style bread, stale or lightly toasted (about 1 oz.)

Salt and pepper (to taste)

Directions:

Heat your grill to high heat. 

Meanwhile, in a small bowl, prepare the seasoning by combining the salt, onion powder, garlic powder, smoked paprika and pepper. 

Remove the stems from the mushrooms and slice into ¾” thick strips (you will get about 4 slices per mushroom). Thread the mushrooms onto skewers and place on a baking sheet or large platter. 

Drizzle the mushrooms with ¼ cup extra virgin olive oil then sprinkle on the seasonings to coat. 

Grill 8-10 minutes per side, until charred. 

Red Pepper Sauce: 

Pulse all ingredients except olive oil and bread in a food processor or blender until finely chopped and combined. Add olive oil and bread and process until incorporated. 

Season with salt and pepper, to taste.

Serve mushrooms hot, or at room temperature, with red pepper sauce on the side. 

Recipe Courtesy of Keith and Jackie (@supermancooks)

What You’ll Need:

For the burger:

1 lb. of ground beef

6 strips thick-sliced bacon

2 hamburger buns of choice

2 tbsp cracked black pepper

1 tsp salt

For the aioli:

1 egg

½ cup olive oil

½ cup canola oil

1 tbsp brown mustard

1 oz cream cheese

½ cup fresh raspberries

1 bunch fresh tarragon

Directions:

Line baking sheet with parchment paper and lay bacon on top.

Sprinkle with ½ tablespoon cracked black pepper.

Bake for 15-20 minutes in a 375° oven (or until desired doneness).

Divide ground beef into 2 equal portions and form patties.

Sprinkle remaining black pepper onto a large board and press patties into pepper on both sides as well as edges.

Sprinkle salt on each burger.

Grill burgers to desired temperature and allow to rest for 5 minutes.

For the aioli:

Place egg into container just wide enough for an immersion blender to fit into.

Add mustard, oils, and juice from 1 lemon.

Using immersion blender, place in containers so it rests on the bottom.

Turn it on medium speed and hold steady until you see the appearance of mayo, about 30 seconds.

Slowly tilt blender to its side and lift very slowly as mixture will continue to thicken.

Continue for about 1 minute until a mayonnaise-like consistency.

Add softened cream cheese and blend with spatula.

Chop 1 teaspoon tarragon and add to mixture.

Assemble the burgers:

On bottom layer of bun, place fresh tarragon and top with burger patty.

Just before topping, mix in raspberries to aioli, mixing minimally to allow color contrast.

Add 2 tablespoons of aioli to burger patty and top with 2 slices of bacon.

Recipe Courtesy of Nicole (@madameappetite)

What You’ll Need:

2 lbs. skinless boneless chicken breast

½ cup olive oil

6 tablespoons lemon juice (1-2 lemons depending on size)

4 cloves garlic, crushed

1 ½ teaspoons dried oregano

Kosher salt

Freshly ground black pepper

3 cups cooked quinoa

Roasted Garlic Hummus (recipe below)

Mediterranean Salad (recipe below)

Tzatziki Dressing (recipe below)

1 cup feta cheese, crumbled

Parsley, chopped, for garnish

Directions:

Combine olive oil, lemon juice, garlic, oregano, and a big pinch of Kosher salt and freshly ground black pepper in a Ziploc bag. Add chicken, toss to coat, and allow to marinate in the refrigerator for at least 6 hours, preferably overnight.

When ready to eat, preheat grill over medium-high heat and grill chicken breasts until just cooked through. Let cooked chicken rest 5 minutes before slicing.

Divide cooked quinoa and hummus between 4 bowls. Top with sliced grilled chicken, Mediterranean salad, pickled red onions, a generous drizzle of tzatziki dressing, and a sprinkle of feta cheese and parsley. Devour immediately.

For the Roasted Garlic Hummus:

⅔ cup good quality tahini (sesame paste)

1 large head of roasted garlic

¼ – ½ cup cold water (as needed)

1 tablespoon extra-virgin olive oil

¼ cup extra-virgin olive oil, plus additional for garnish

¼ cup freshly-squeezed lemon juice, from about 2 lemons

1 ½ teaspoons salt, plus additional to taste

1 teaspoon cumin

2 (15-ounce) cans chickpeas (rinsed and drained)

Add tahini, garlic, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor.  Puree until smooth.

Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth.  If it seems too thick, add in another tablespoon or two of water.

Taste and season with additional salt, cumin, and/or lemon juice if needed.

For the Mediterranean Salad:

1 English cucumber

1 cup cherry tomatoes

½ cup kalamata olives

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoon chopped parsley

Kosher salt

Freshly ground black pepper

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.

For the Grilled Roasted Garlic:

1 whole head of garlic

1 teaspoon extra virgin olive oil

sea salt, for finishing

Prepare the grill for indirect cooking. Heat grill to around 400 degrees internal temperature.

Slice the top off the garlic bulb (about ¼ to ½ inches from the top), to expose the individual garlic cloves.

Drizzle each bulb with about ½ tablespoon of olive oil. Wrap the bulb with foil and place on the grill, indirect side, for approximately 40 minutes. Garlic should be a dark golden color and have a caramelized look and the cloves should be soft to touch.

Remove and serve immediately, or set aside to cool for additional recipes.

For the Tzatziki Dressing:

1 English cucumber, shredded

1 head of garlic

¼ cup lemon juice

⅓ cup extra virgin olive oil

1 cup plain greek yogurt

Kosher salt

Place shredded cucumber in a cheesecloth or paper towels and squeeze out excess juices. Combine all ingredients in a food processor and pulse until well blended. Season with Kosher salt. Refrigerate until ready to use, up to a week.