Food and Wine Pairing for Your Memorial Day BBQ

Memorial Day is fast approaching and one of the most traditional ways to celebrate is by grilling. Today we will be looking at two different wines that are perfect for your Memorial Day BBQ.

The first wine we recommend for your holiday cookout is Regaleali Bianco. This wine is a beautiful straw yellow and is sure to please any audience. There are hints of sweet fruit flavors and these are only enhanced by aromas of peach, green apple and citrus. This wine is light and crisp, and it finishes with a touch of minerality making it pleasant and dry. Regaleali Bianco owes its crispness to the fact that it is aged as well as fermented in stainless steel. There is a hint of honey to the taste as well. This wine is made from a blend of Sicilian grapes. It will surely find many fans at your Memorial Day celebration. Regaleali Bianco pairs perfectly with antipasta and grilled veggies if you're planning on a lighter menu.

The second wine pairs excellently with burgers, brats, ribs, lamb and steak. Starry Night's 2011 Zinfandel is a deep ruby red in your glass. This wine is made in Lodi, California and aged in French and American oak barrels. There are a complex blend of scents and flavors in this wine. Eucalyptus, spice and pepper are all present. Their boldness is tempered by blackberry and cherry and is versatile enough to suit whatever cookout you have planned.

If you don't have a burger recipe or are looking to try a new one, then check out this recipe from David Lentz:

2 pounds lean ground sirloin

8 strips applewood-smoked bacon

1/2 cup mayonnaise, plus more for serving

1 garlic clove, minced

Kosher salt and freshly ground pepper

4 kaiser rolls, split

3 tablespoons extra-virgin olive oil

3 ounces Danish blue cheese, sliced

Sliced ripe Hass avocado

Bibb lettuce leaves

Red onion slices

1. Light a grill. Form the meat into 4 large patties about 1 inch thick. Let stand at room temperature for 30 minutes.
2. In a skillet, cook the bacon over moderate heat until crisp, 6 minutes; drain on paper towels. In a bowl, mix the 1/2 cup of mayonnaise with the garlic; season with salt and pepper.
3. Brush the cut sides of the rolls with 2 tablespoons of the oil and lightly toast on the grill. Brush the burgers with the remaining oil and season well with salt and pepper. Grill over moderately high heat for 3 minutes; flip and top with the cheese. Cook for 3 more minutes for medium-rare. Spread the bottom roll halves with the garlic mayonnaise. Top with a burger, bacon, avocado, lettuce and onion and serve.

Source: http://www.foodandwine.com/recipes/pug-burger-cocktails-2007