A big advantage to the fact that America is a melting pot is that there is no single great national dish. One of the freedoms we enjoy on the Fourth of July is to eat anything we want.
Sure, hot dogs, cheeseburgers and barbecue get most of the publicity. But maybe you’re Cuban, and you prefer roast suckling pig, or you’re Haitian, and you want pork cubes, beans and rice. Or your Irish pride demands corned beef and cabbage.
In that spirit, here are some wine suggestions for the kinds of foods that Americans of all colors, creeds and palates, from sea to shining sea, might be eating this weekend:
• Grilled steaks, burgers, hot dogs, chicken legs and, yes, garlic-studded goat:
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If you grill veggies,sauvignon blancs
have the herbal quality to go with that.
• Barbecue: The addition of sweet and spicy sauce calls for spicy, lightly sweet wines such aszinfandel
• Cold picnic foods like chicken salad or tuna salad sandwiches, fried chicken and such go well with lightly sweet white wines such aschenin blanc, viognier
• Whole suckling pigs roasted over open fires go well with light-bodied reds likepinot noir
or even spicy, whitegewurztraminer.
The latter option might seem counterintuitive, but I took a bottle of it to a pig roast once and it was the hit of the evening.
• Pork cubes, beans and rice can go with either hearty whites such aschardonnay
or light reds likepinot noir.
• Corned beef and cabbage? I’d try a dryrosé.
No kidding, pink wine and pink meat are a natural match.
• Chinese food, depending on what it is, needs many different wines. For spicy, sweet or salty dishes, lightly sweetriesling
is great. For red-wine dishes such as Peking duck, a soft, richmerlot
• New Orleans spicy gumbos, barbecue shrimp and such pair well with those lightly sweet whites.
• Seattle cedar-plank salmon is one of those red-wine-with-fish dishes; I’d try apinot noir.
• Buffalo chicken wings or spicy Tex-Mex chili, when properly spicy, are beyond wine. I accede toice-cold beer.