Years ago, hot dogs and hamburgers were the main stay of your typical barbecue. No longer. Almost everything goes over the coals these days -- chicken, lamb, fish, and assorted vegetables. This diversity has opened all kinds of possibilities for wines to pair with grilled foods.

The most fun comes when you take a barbecue and turn it into a wine tasting. It will surprise you how interesting different grilled foods compare with different wines.

Since barbecues are often casual affairs, your wine selection should be good and inexpensive. More elaborate? Go for something better. Experiment; it makes the lazy, hazy days of summer balance out with our midsummer night's dreams

Look to balance the seared, smokey, charcoal flavors of grilled meats with wines that show good fruit and round texture. Avoid tannic or young Red wines and big oak Chardonnays.

Remember -- most of our selections may be unfamiliar to you, but that's where the fun comes in -- experiment and enjoy!

With few exceptions, all the wines here are under $10.00.

A Few More Pesos?? Try...

Wine? In this case, your first reaction might be beer. After all, the best "all-purpose beverage," which beer is, might do better. Baseball, hot dogs and Koldbeeeer here! But let's experiment and stick to wine

In Alsace, Riesling, Pinot Blanc and Gewurtztaminer are frequently served with regional specialities of frankfurters, bratwurst, pork and sauerkraut. Or maybe something simpler from Mosel.