barbecue

← All Food

• ALE, PALE (TOP-FERMENTED, FULL-BODIED, VERY HIGH IN HOPS)
• BEAUJOLAIS (FRENCH DRY, LIGHT-BODIED, RED WINE MADE FROM GAMAY GRAPES; SEE ALSO BEAUJOLAIS NOUVEAU AND BEAUJOLAIS-VILLAGES)
• BEER, BLANCHE (LIGHT-BODIED TOP-FERMENTED WHITE BEER)
• CAVA, WHITE
• CHAMPAGNE, ROSE (FRENCH CARBONATED WINE MADE WITH PINOT NOIR AND/OR PINOT MEUNIER GRAPES)
• CHENIN BLANC (FRENCH LIGHT- TO MEDIUM-BODIED CRISP, ACIDIC WHITE WINE FROM THE LOIRE VALLEY)
• CHILEAN WINES (WHICH HAVE A MEATY SMOKINESS TO THEM)
• LAGER (TOP-FERMENTING BEER BREWED PRIMARILY FROM MALTED BARLEY, HOPS, AND WATER; LIGHT IN COLOR, HIGH IN CARBONATION WITH A MILD HOP FLAVOR)
• MALBEC (ARGENTINIAN FULL-BODIED RED WINE; RICH IN TANNINS WITH DRIED FRUIT, BLACK CURRANTS, AND PLUM; ALSO GROWN IN BORDEAUX AND CAHORS)
• PETITE SIRAH (NEW WORLD FULL-BODIED RED WINE)
• PORTER (BRITISH DARK, SWEET ALE; SEE ALSO RECOMMENDATIONS FOR STOUT)
• PROSECCO, ROSE
• STOUT, DRY
• STOUT, OATMEAL (BRITISH, DARK, MEDIUM TO FULL-BODIED, MADE WITH OATMEAL; RANGING FROM MORE ROASTED TO SWEET)
• TEA, ICED (BREWED HOT AND SERVED COLD; FLAVOR AND BODY VARIES DEPENDING ON TEA USED)