STEAK

There is nothing better with steak off the grill than the richness and distinct flavor of Cabernet Sauvignon. For those who favor a hearty red with a spicy overtone, a Shiraz from Australia will be sure to please.

CHICKEN

Grilled chicken can be great with almost any wine, but the bell peppers are well served with Sauvignon Blanc for those who favor a crisp white wine, or a Chianti, with its light and easy-to-enjoy spiciness for a red wine pairing.

RIBS

A wine with lots of flavor is called for when grilling with barbecue sauce. A peppery Syrah, with great texture and flavor intensity, or (for those who prefer white or fresh, fruity wines) a dry Riesling from California, Oregon or Washington state will nicely fit the bill.

HAMBURGER

The all-American backyard favorite is great with Zinfandel - red for those who like a dry, flavorful accompaniment to their burgers, or White Zinfandel for those who like the soft and luscious fruit flavor that perfectly balances grilled onions and tart condiments such as mustard.

SEAFOOD

If you're grilling up fresh seafood and serving salads, try for a Chablis - a Chardonnay made in the Chablis region of France. California Chardonnays tend to be very warm, oaky, and smooth, the Chablis version of Chardonnay is flinty, steely, fruity, and crisp. This is the perfect accompaniment to oysters, seafood, and light poultry.