Barbecue and Sauvignon Blanc? Wine not?

It is hot in Colorado right now, which makes it hard to think anything more than sitting by the pool enjoying some barbecue. And with Fourth of July right around the corner, I thought I'd share some pairing tips to make you find the perfect wines to pair with your summer meals.

To start, here are a few guidelines:

• Make sure your food and wine are in the same weight class. Think about it: in this weather you might want something super light, like a Pinot Grigio, but you're not going to taste it after a bite of that steak. Same is true if your wine is too big: your delicious Halibut will be washed away by that Cab. 
• Opposites attract... While your wine should have the same body weight and flavor intensity, opposing flavors go great together. Having something super spicy? Try a Reisling or a Gewurtztraminer. Match strong acidity, like a Sauvignon Blanc, with creamy dishes or fried foods. Wines with strong tannins are another great way to cut through the fat.
• ...but then again, birds of a feather, flock together. Certain characteristics in food can bring out some great similar flavors in wine, and vice versa. If you're eating a mushroom risotto, try a earthy Pinot Noir. Juicy Cabs go great with juicy steak. Speaking of which...

Great pairing tips for barbecue:

• For red meats and anything covered in barbecue sauce, go for a big, juicy wine, preferably with a bit of spice. Try the Blue Heeler Shiraz-Grenache-Mouvedre with a burger. Give the Zinfandel in The Loyal Companion red blend a chance to shine against some barbecued ribs or chicken.
• Too hot for red? Try the West Highland Sauvignon Blanc with some grilled shrimp or any tomato-based sauce. The acidic flavors are a delicious compliment to the sweet barbecued tastes!

And just to make this easier for you, we're offering a special for Independence Day: the Red, White, and Blue Heeler pack! Available in three, six, or 12 bottle orders. On sale through the end of July. Visit the Cru Vin Dogs store for more information.