Waidner says that people should think of wine first when grilling out. “Forget the myth that wine is only for fancy food and that you have to drink soda or beer with grilled foods. What most people don’t realize is that wine is easy to enjoy and is a perfect match for all cookout fare – from burgers to fish to barbecued chicken.”
Waidner offers his “top tips” on bringing wine to the backyard any day of the week.
Click here for Chef Waidner’s easy-to-prepare grilling recipes paired with great wines: BBQ Salmon Sandwich and Grilled Paella Kabobs. For more pairing tips, click here to use the wineanswers.com Grilled Food & wine Matcher.
Randy Waidner is the executive chef at the Weber Grill Restaurant in Chicago, Illinois. A graduate with a culinary degree from Johnson and Wales University, Chef Waidner has worked in many fine restaurants and hotels in his hometown of Chicago and in Rhode Island.
Courtesy of wine Market Council. For more information, visit www.wineanswers.com
Waidner offers his “top tips” on bringing wine to the backyard any day of the week.
- Relax about the glass. The number one thing to remember is that you don’t need a fancy stemmed glass to enjoy wine – if you’re dining outdoors even a plastic cup would DO the trick.
- Don’t worry about leftovers. wine is just like food – it will keep in the refrigerator for about 3-5 days. Just re-cork the wine after enjoying a glass or two.
- Chill out. If you prefer white wine outdoors, don’t worry about an ice bucket to keep it cold, the wine will stay chilled. Some people even drop an ice cube in their wine if they prefer it colder.
- Mix and match. You can serve both red and white wine with your backyard barbecue. Both types are naturally great with grilled foods and serving both will help you to discover the combinations you like best.
- The cork won’t kill you. The wine is not ruined if pieces of cork fall into your wine. Just remove the cork from the wine and enjoy as you normally would.
Click here for Chef Waidner’s easy-to-prepare grilling recipes paired with great wines: BBQ Salmon Sandwich and Grilled Paella Kabobs. For more pairing tips, click here to use the wineanswers.com Grilled Food & wine Matcher.
Randy Waidner is the executive chef at the Weber Grill Restaurant in Chicago, Illinois. A graduate with a culinary degree from Johnson and Wales University, Chef Waidner has worked in many fine restaurants and hotels in his hometown of Chicago and in Rhode Island.
Courtesy of wine Market Council. For more information, visit www.wineanswers.com