Wine on the Radio - June 6, 2003

Kabobs

When you bring out the grill, bring out your imagination!   We're talking kabobs.

We love their versatility and recommend that you some fun by starting with the wine you like and building the kabobs from there.

Get those skewers out then get ready to match some wines.

A young Cabernet Sauvignon has firm tannins to balance the rich meatiness of traditional lamb shish kabobs . . . marinated chunks of lamb grilled on one skewer with tomatoes and peppers on another, then pulled together into a pita pocket . . . really tasty!

Start with viognier for shrimp, bell peppers, and onion and tomato kabobs.

Not familiar with viognier?   Find it from California, the Northwest or even Virginia - it's a full bodied, floral wine yummy with grilled seafood.

Put the spiciness of Syrah and Cotes 'du Rhone with beef, mushrooms, onions and assorted peppers skewered together.

So pick the wine you want and make your own food and flavor combinations. Then have a grilling adventure!

Pop the cork™.

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