My Grill has a Destiny

I have grand plans for my grill this summer season. It may not know it yet, but my grill is going to be the stage upon which I set an abundance of culinary creations. And though the usual suspects will be making an appearance (burgers, sausages, steak, and chicken), the items I’m especially pumped up for are of the more “delicate” in nature. I’m talking about seafood of every variety, a cornucopia of vegetables, and fruits galore! Why are these items so high on my super star grilling list? Because they have a divine natural ability to pair with the crisp, mouth watering Italian white wines that I currently crave.
It seems many people categorize themselves as either red or white wine drinkers. Not me. I choose my wine by using a very simple equation. Food + Mood + Weather = Ideal Wine. And when the weather warms and my spirits are bright, I crave cold, crisp white wine and the freshest of foods. And what is fresher than vegetables, fruit, and seafood? So here are my top five Italian white wines to pair with the lighter side of the grill.

2007 Regaleali Bianco, Sicily, Italy $9.75/bottle
This Sicilian white exudes delicate yet persistent aromas of jasmine, peach, and green apple. It’s mostly dry, with the strong aromatics hinting at sweetness. But it continues on as fresh and crisp on the palate from being both fermented and aged in stainless steel. It has lovely acidity to keep it balanced and structured. It finishes light, fruity, and clean. The Regaleali Bianco is made from three grapes indigenous to Sicily, Inzolia, Catarrato, and Grecanico, grapes you won’t find anywhere else. The estate of Regaleali includes a cooking school on the premises. In addition to the wines, the estate is practically self sufficient, producing most of the vegetables and fruits used at the school.
Food Pairing: Grilled Asian Vegetables with Hoison glaze. Use carrots, sugar snap peas, bell pepper and baby corn basted with sweet, sticky Hoison sauce.

2008 Fondo Antico Grillo Parlante, Sicily, Italy $14.25/bottle
The Grillo grape has been around for thousands of years in Sicily. According to legend, the god Dionysus travelled the windy seas carrying with him a strange vine-like plant, which he tenderly planted in the fertile hills in northeast Sicily. The vine spread across the valley producing fruit that kept both gods and mankind smiling for centuries. Grillo is also the primary grape used for making Marsala.
This wine shows a light pear and mineral nose with a peppery mouth-watering taste, making it a great food wine. It leaves a long lemon finish that is bright and refreshing.
Food Pairing: Clams Casino on the grill. Quickly grill clams until just open, then top with a stuffing of rendered bacon, bell pepper, garlic, splash of Grillo, bread crumbs, and parmesan cheese, throw back on grill until warmed through and golden.
2008 Feudi San Gregorio Falanghina, Campania, Italy
The Falanghina grapes at the estate of Feudi San Gregorio are hand harvested, the juice is cold-fermented in stainless steel vats between 61 - 64˚F and does not undergo malolactic fermentation, leaving a marvelously crisp and medium-bodied white.
In the glass the wine is a delicate pale gold with green hues. Elegant, intense aromas of apple, banana, and pineapple with hints of white flowers pour out the glass. On the palate a lingering finish of citrus and minerals can be attributed to the clay and sandstone gravel of the vineyards.
Food Pairing: The body of this wine lends itself to be easily paired with a lovely ruby tinged tuna. I like to cube and skewer it with red bell and poblano peppers, pineapple, and shallots. Drizzle it all with grilled orange vinaigrette.

2008 Palladino Gavi di Gavi, Piedmont, Italy
This Gavi is made by Master Barolo-Producer Maurilo Palladino from 100% Cortese grapes. It undergoes fermentation and 3 months aging on its lees in stainless steel. This ensures a freshness and spark in the glass. The wine is ripe and fruity. It displays aromas of peach, almond, and melon. On the palate you get pineapple, lemon zest, crushed stone, and gooseberries. The fresh fruit flavors and perfectly balanced acidity makes this a juicy and refreshing white.
Food Pairing: Scallions, they are cheap, under-utilized, and delicious grilled. Give them a quick blanch so they don’t get stringy, toss with olive oil, salt and pepper and serve alongside some lovely grilled squid and give a drizzle of good balsamic vinegar.

2008 Vietti Roero Arneis, Piedmont, Italy
In Piedmont, Arneis literally means “little rascal”, named so because it is regarded as a somewhat difficult grape to grow as it has naturally low acidity and tendency to get overripe if it is harvested after September. Winemakers found that the chalky, sandy soils around Roero gave the grapes more acidity and structure.
Alcoholic fermentation occurs in stainless steel at lower temperatures to preserve some of the natural CO2 . There is no malolactic fermentation which preserves acidity and freshness. The resulting wine is a pale sunshine yellow color with fresh floral, citrus and melon aromas with hints of almonds. Dry and medium bodied with crisp acidity, the Arneis is a well-balanced, elegant wine with good complexity and a lingering finish.
Food Pairing: This beautiful wines pairs perfectly with one of my favorite foods, oysters. I like to grill them in a heat safe pan to catch any runaway juices, and serve them simply with a squirt of grilled lemon; it’s the best way to let the oysters and wine speak for themselves.