Summer barbecues are on the horizon, are you prepared?

May 7, 2009 No comments » [ssba]

Sometimes the best event to attend during the summer is your own backyard barbecue. Memorial Day and the 4th of July are just around the corner so we thought it would be fun to make some recommendations on what wine goes best with barbecue.

Here are our favorite BBQ wine picks:

Wine: 2006 Meritage
Goes best with: Grilled Steak Kabobs with Cherry Coke Barbecue Sauce

Wine: 2006 Super T
Goes best with: Chili-Rubbed Baby Back Ribs with Beer and Molasses Barbecue Sauce

Wine: 2005 Fiorella
Goes best with: Barbecued Lobster with Chili-Lime Butter

Wine: 2007 Riesling
Goes best with: Grilled Chicken with Plum Barbecue Sauce and Grilled Artichoke


Grilled Cherry Coke Steak Kabobs with Barbecue Sauce (serves 4)


  • 1 1/2 pounds of beef sirloin steak cut into 11/2 inch cubes
  • 1 can of Cherry Coke
  • 1 cup of cherry juice
  • 1 lime sliced
  • Salt and pepper
  • Store bought barbecue sauce for basting
  • 1 package of skewers


Trim fat and slice beef sirloin into 1 1/2 inch cubes. Marinate for at least 1 hour in Coke, cherry juice, lime and a couple dashes of salt and pepper. Position steak cubes on skewer and grill to your liking. Baste occasionally with barbecue sauce and serve with a glass of our 2006 Meritage.

Chili-Rubbed Baby Back Ribs with Beer and Molasses Barbecue Sauce
(serves 4)


Barbecue Sauce

  • 1 cup beer
  • 1/2 cup tomato juice
  • 1/2 cup Molasses
  • 1/3 cup onion, finely chopped
  • 5-6 cloves of garlic, minced
  • 2 green Chile peppers, seeded and chopped
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • 1 package baby back ribs
  • 1/2 cup chili powder

Preparation for barbecue sauce

In a medium skillet heat olive oil and add garlic. Cook until slightly browned. Add the onions and chili pepper for a few more minutes. Place remaining ingredients into skillet and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat, allow mixture to cool and puree in a blender.

Preparation for Ribs

Rub chili powder over ribs and bake at 250 degrees until the meat is tender and can easily be pulled off the bone. Once cooked, lather ribs with barbecue sauce and grill for 10 minutes.

Barbecued Lobster with Chili-Lime Butter (serves 2-4)


Chili-Lime Butter

  • 1 cup butter
  • 2 Limes, juiced
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  • 1 pinch pepper


  • (2) 1 1/2 pound whole live Maine lobsters


Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.

Split the lobsters completely in half down the back with a chef’s knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with salt. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping with our 2005 Fiorella.

Grilled Chicken with Plum Barbecue Sauce and Grilled Artichoke (serves 4)


Barbecue Sauce

  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 4 plums, pitted and coarsely chopped
  • 1 1/4 cup water
  • 1/4 cup plum jam
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Pinch pepper
  • Pinch salt

Grilled Chicken and Artichokes

  • 4 boneless, skinless chicken breasts
  • 2 artichokes, halved
  • 2 tablespoons olive oil
  • Salt

Preparation for Barbecue Sauce

Cook onion in oil in a 3- to 4-quart heavy saucepan over medium heat, stirring occasionally, until opaque, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring frequently, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature.

Preperation for Chicken and Artichokes

Salt both sides of chicken and lather with barbecue sauce. Cook over medium heat on the grill until there is no pink. Half artichokes sprinkle inside with olive oil and salt and place face down on the grill for 25-30 minutes over medium heat. Serve barbecued chicken and artichokes with a glass of our 2007 Riesling.

Posted by , May 7, 2009 No comments

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