(BPT) - Grilling is one of America’s greatest pastimes, and if you love grilled meat, chances are you also like hosting meals for family and friends to show off your pit master prowess. Once you’ve mastered the art of the char, why not take it a step further? Serve wine that blows the lid off the meal, in the best possible way.

The right wine pairing makes all the difference. The aroma and flavor of wines can highlight and enhance the taste of grilled food like no other beverage. And the good news is, it’s not rocket science. Choosing wine depends mostly on what you’re grilling, and how you’re dressing it up — what kind of sauce or rubs you’re using.

Here’s a handy guide to wine pairings to take your event to the next level.

Mix it up

If you’re serving a mix of grilled foods, including pork or barbecued chicken or turkey along with burgers and steaks, you’ll want to choose a versatile wine that pairs well with a variety of different types of meat and poultry. Since many pork recipes use sweet and tangy sauces, wine with a fruitier flavor may be just the ticket, like red zinfandel or a bourbon barrel aged wine. You may even want to add a little of the wine to the sauce.

The Federalist Bourbon Barrel-aged Zinfandel embraces the uniquely American tradition of aging wine in charred bourbon barrels. The result is a fruity, spicy wine with dark cherry and cola notes, making the wine a great choice to pair with chicken or turkey marinated in barbecue sauce or grilled smoked sausages. For a stronger tannin structure and cleansing acidity that pairs exceptionally well with steak, a Lodi sourced zinfandel adds some zing to balance spicy, smoky flavors from your grill or smoker.

Lighten it up

When you’re grilling lighter fare like turkey, fish or chicken, or if you're entertaining vegetarian or vegan friends, choose a white wine to enhance and match those delicate flavors and textures. Heavier barbecued meats and stronger flavors can easily overwhelm a lighter white wine, but a crisp chardonnay pairs very well with these foods. Chardonnay pairs perfectly with veggie burgers and grilled vegetables, turkey, chicken, and several types of fattier fish such as salmon, trout, tuna or rockfish. You can even serve it with Cornish game hen if you’re feeling fancy.

Bold barbecue needs bold wine

When you’re grilling cuts of beef like brisket, tenderloin, a juicy steak or ribs and using potent spices and flavors like classic Kansas City or Memphis-style barbecue sauce, cabernet sauvignon is a great choice to balance those intense flavors.

For example, within The Federalist’s portfolio of wines celebrating America’s heritage, The Federalist Lodi Cabernet Sauvignon is a medium weight red wine with a good grip from tannins, in wine speak — and what does that mean? It means the flavor and body of the wine is strong enough to hold up to the bold, smoky and spicy flavors of your meat. You can also serve it with game like venison or roasted and smoked vegetables. This wine has an aroma of berries, tart cherries, sweet oak and cinnamon, along with a delicious flavor that will wow your meat-loving guests.

Another popular choice to serve with grilled meats like a flank steak is The Federalist Honest Red Blend, combining 53% merlot grapes with 30% zinfandel and 15% cabernet sauvignon. It marries the flavor of dark fruits with some spiciness and a rich, round mouthfeel. You can’t go wrong serving a bold red wine with grilled red meat, as the high-fat content in the meat is balanced by the strong tannins present in red wine.

Tap into these tips to help you select the right flavor balance to show off your grilling skills. Check out @FederalistWines on Instagram to learn more.

Simple Ways to Enjoy Warm-Weather Dining

(Family Features) The warmer months can bring a sense of new beginnings. While you’re taking in the sights and sounds of the seasons, it’s the perfect time to give your dining routine some fresh perspective.

Get ready to enjoy the refreshing bounty of the season with these tips that can make it simple to enjoy outdoor dining:

Use fresh ingredients: Fresh simply tastes better. Take advantage of early crops and make the most of a kitchen herb garden. Look to incorporate fresh herbs, like thyme and parsley, and veggies, including artichokes and asparagus, which are at their peaks during warmer months.

Seasonal salads: Salads are another way to enjoy warm-weather flavors. Try switching out root veggies for fresh fruits and berries or add lighter ingredients like quinoa and avocado. Visit your local farmer's market for inspiration and let your taste buds be your guide.

Pair appropriately: As the seasons change, it’s a great opportunity to switch up your wine selections. The warmer weather typically calls for lighter fare that pairs best with a white wine such as Sauvignon Blanc or rosé. Try keeping versatile and affordable bottles on-hand that pair well with warm-weather meals, such as Josh Cellars California Rosé or The Crossings New Zealand Sauvignon Blanc.

Take it outdoors: Warmer weather means it’s time to embrace the delicious blend of sunshine and warm breezes. Make time to enjoy an outdoor picnic lunch or an al fresco dinner. Be sure to add some ambient lighting so you can linger after the sun sets.

Keep it simple: Skip the complex recipes and let a handful of delicious ingredients shine. Look for simple seasonal recipes with five ingredients or less. Shorter prep time and cleanup allows you to enjoy as much daylight as possible.

Seek out some pairing inspiration for your next warm-weather dining experience at deutschfamily.com.

Photo courtesy of Getty Images (people at table)

Select Wines that Match Your Style

(Family Features) For a novice, simply distinguishing a wine preference – white or red, sweet or dry – may be the extent of his or her comfort level. However, a more experienced wine enthusiast knows there is an entire world to explore when it comes to discovering interesting wine styles. 

For example, winemakers in the Spanish wine regions of Ribera del Duero and Rueda draw on hundreds of years of history perfecting the art of winemaking. Together, these regions produce an array of flavorful, full-bodied reds and crisp, refreshing white wines. Recently, these regions have garnered attention for their wines’ value and versatility, making them solid choices for someone looking to explore and develop his or her palate without breaking the bank.

“The wines of Ribera del Duero are generally made in a more generous, international style that would make them a natural transition for a traditional drinker of Cabernet Sauvignon,” said Brahm Callahan, master sommelier and Ribera del Duero y Rueda ambassador. “The same can be said for Rueda. The wines have bright, ripe fruit, great weight and texture, and offer an excellent alternative for someone who likes Sauvignon Blanc.”

Ribera del Duero
There are 300 wineries in Ribera del Duero, which surrounds the Duero River for 100 miles across the region. The semi-arid terrain and climate create optimal ripening conditions for the Tempranillo grapes that define the region’s wines’ distinctive character. If you like Cabernet Sauvignon or Merlot, the big, rich, bold red wines of the region may be to your liking.

• For the party host: A highly rated red that is soft juicy and impressively flavorful is sure to impress guests. Encourage guests to explore beyond their go-to with a Tempranillo from Ribera del Duero.  

• For the gift-giver: For a special occasion (either as a reward for yourself or someone else), the critically acclaimed Vega Sicilia Unico is a quality choice. This wine boasts the perfect proportion of fruit (plums and berries), tannins and acidity for a true splurge.

• For the casual wine drinker: A clean, bright blush rosé with notes of raspberries and strawberries is an enjoyable option throughout the day, from brunch to cocktail hour and onto the patio at twilight.

Rueda
One of the hallmarks of Rueda’s refreshing white wines is versatility. With just the right amount of fruit and a refreshing finish, wines from Rueda are clean, bright and complex, yet effortlessly drinkable. The region is home to 70 wineries clustered on the plateau of Castilla y Leon at a high altitude of about 2,300-2,600 feet above sea level. The difficult growing environment, mineral-filled gravel soils and abundance of sunshine help create a crisp white wine with character.

• For the environmentalist: If organic and sustainable winemaking appeals to you, Menade Verdejo is well-known as a flavorful wine made with the environment in mind. These fifth-generation sibling winemakers are pioneers in organic viticulture with an organic certification for their winery and vineyard.

• For the bubble lover: Light bubbles are perfect alone or paired with fish and fruits, and a varietal featuring the Verdejo grape is a less common but delightful way to enjoy a little bubbly.  

• For the warm weather enthusiast: A crisp, refreshing glass of an option likeVerdejo offers minerality and intense fruit flavors to unveil an intense palate with a refreshing acidity that is ideal for a hot day.

Learn more about the region and its wines at riberaruedawine.com.

Photo courtesy of Getty Images

Tips for Using Leftover Holiday Wine

(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.

The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:

Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.

Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.

Wine-Based Recipes
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.

For more information on wines for the holidays, visit WineFix.com.

White Wine Glazed Carrots

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "

• 6          medium carrots, halved lengthwise and cut into 2-inch pieces
• 1          tablespoon extra-virgin olive oil
• 1 1/2    cups water
• 1          tablespoon honey
• 2          tablespoons Barone Fini Pinot Grigio
• salt, to taste
• pepper, to taste

1. In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
2. Add salt and pepper, to taste.

Red Wine Tomato Sauce

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"

• 1          teaspoon olive oil
• 1          medium onion, finely chopped
• 3          cloves garlic, minced
• 1          can whole, peeled tomatoes
• 1/8       cup Villa Pozzi Nero D’Avola
• 1/4       cup balsamic vinegar
• 1/4       teaspoon crushed red pepper
• 1/2       teaspoon dried sea salt
• 1/2       teaspoon oregano
• 1/2       teaspoon thyme
• 1/2       teaspoon basil

1. In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute. 
2. Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.

Perfect Wine Pairings for Holiday Parties

(Family Features) With the holidays quickly approaching, it is time to begin planning menus and shopping for groceries, which may leave you facing endless shelves of wine.  Choosing wines to pair with your holiday meal is an important part of the menu planning process.

A smart rule is to select quality wines that pair with a variety of dishes, such as crisp, medium-bodied chardonnays and medium-to-full-bodied, flavorful merlots.

“I love having a bright, crisp chardonnay on hand for holiday entertaining,” said Katie Madigan, winemaker at St. Francis Winery. “Chardonnay complements so many holiday flavors. It’s a great choice to serve with appetizers and it also transitions nicely to dinner.”

A certified sustainable winery in Sonoma County, California, St. Francis Winery offers a full range of varietal wines ideal for holiday entertaining, such as the St. Francis Sonoma County Chardonnay 2015 (SRP $16.99), which is made from grapes picked in the cool of night to create delicate aromas, crisp acidity and a rich, lingering finish.

With notes of fresh pear and pineapple, it pairs well with mild cheeses and rich seafood appetizers, such as Pan Fried Crab Cakes. If you are looking for inspiration to get your holiday menu planning started, consider this simple hors d’oeuvre, which can be made the night before and cooked just before guests arrive. Pair it with a chilled glass of crisp chardonnay to start the party off just right.

A complementary option for guests who prefer red wine is the Sonoma Valley Merlot (SRP $20.99). This wine has multiple layers of aromatics with flavors of red cherry, plum, dried cranberry, espresso bean and savory spices that match well with hard cheeses, roasted turkey, lamb or steaks with blue cheese butter. Find more tips for pairing wines and recipes ideal for holiday entertaining at StFrancisWinery.com.

Pan Fried Crab Cakes

• 1/4       cup mayonnaise
• 1/4       cup minced green onions
• 2          large egg yolks
• 2          tablespoons fresh lemon juice  
• 1          teaspoon minced fresh tarragon
• 1          teaspoon minced fresh cilantro
• 1          tablespoon Dijon mustard
• 1          tablespoon finely grated lemon peel
• 1/4       teaspoon black pepper
• 1          pound Dungeness crab meat
• 2          cups panko, divided
• 2          tablespoons butter
• 4          tablespoons olive oil
• Remoulade sauce, for serving

1. Line baking sheet with waxed paper.
2. In large bowl, whisk together mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper. Add crabmeat and 1 cup panko, breaking up crabmeat slightly. Let mix stand 10 minutes.
3. Form crab mixture into 16 2-inch patties, using about 1/4 cup for each cake. Place patties on baking sheet. Cover and chill at least 1 hour or up to 24 hours. Using remaining panko, lightly coat each crab cake.
4. Heat two heavy, large skillets over medium-high heat. In each skillet, melt 1 tablespoon butter with 2 tablespoons of olive oil. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed), about 5 minutes total.
5. Transfer cakes to napkins to drain excess oil. Plate crab cakes with dollop of remoulade on top.

Photo courtesy of Getty Images