A key part of great wine/food pairing that is sadly often missed is that the occasion and the setting are as important to match as the ingredients in the food. The people you're with, the environment you're in, even the weather all play a role in the tone of the experience. Great wine pairings should complement those elements, too. When I think of grilling Mediterranean, Mexican and/or Asian-style kabobs in the backyard on a hot summer day, the words casual and relaxed come to mind.

I think of the kids running around the sprinkler, while mom and I share conversation with neighbors and friends. I think of eating with your hands. I don't think of slowly savoring a complex wine; I think of crisp, thirst-quenching acidity and fresh, fruity flavors. Try an Albarino from Rias Biaxas, Spain with a Mediterranean preparation and German Riesling or Gewurztraminer with the spicier Mexican and Asian preparations. With the latter pairing, the higher the spice level in the food, the lower the alcohol in the wine should be (7-9% ABV for hot spice and 9-12% ABV for medium to mild spice). Cheers!

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