Local wines are the grill's perfect pair

Mike Shannon is getting excited on KTRS. Dogwood and redbud trees are showing the arrival of spring. It is undeniably full speed ahead into the outdoor grilling season. The traditional image of someone cooking outdoors has the chef holding a can of beer, but wine has taken over as the adult beverage of choice, and it seems time to look at how some of our local wines might enhance the outdoor dining experience. One of my ultimate combos is grilled lamb with Norton. Our Nortons will also make any type, size or cut of beef ' as well as nearly any type of wild game ' a memorable experience. The deep and dark flavors of our state grape, with its superb body and density, will totally enhance rich meaty flavors; this is a classic combination. If you are preparing veal, pork or even meatier styles of seafood such as tuna, swordfish or shark, you might consider a Chambourcin. This is nearly as full and complex as Norton, but its medium-bodied character has a touch more elegance. Marinated and heavily sauced chicken dishes will also be happy with one of these beautiful red, French hybrid wines. Although bratwurst and other sausages are mostly red meat with some of 'the other white meat' blended for fat content, these tend to work better with fruity whites with a slight off-dry or semi-dry character. Nearly all of our wineries make a German-style white blend, but for a varietal label, look for a Vignoles or a Traminette. These will typically have a touch of sweetness that stands up well to the spicy sausages. Since most of these will also be accompanied by mustards, these two varieties will show their flavor-enhancing abilities very well. A fruity and lightly sweet Pink Catawba, one of our most underrated and misunderstood wines for food pairings, will play equally well with your brats, hot dogs and even pork steaks and ribs, particularly if there is any kind of heat, pepper or spicy marinade involved. A favorite near and dear to my heart is grilled shrimp. After marinating and quickly grilling, there is likely no better party for your tongue than grilled shrimp and a dry-style Vignoles or Traminette. These varieties are hugely aromatic and have boatloads of flavor to balance the weighty shellfish and smoky grill character; they have the zing and zip to work with the naturally 'sweet' character of shellfish. Soft shell crab and lobster also pair beautifully with these two. Whether cooked on a grill over hot coals or in a cast-iron skillet, a cold Vidal Blanc and a fresh Missouri trout would make a match from heaven; the simple, light trout followed by the cold, brisk acidity of Vidal will make your taste buds dance. When I was a kid, grilling was pretty much just meat over heat. Today, I'm often totally blown away with how great vegetables taste on the grill. Asparagus, broccoli with lots of olive oil and a touch of char, corn on the cob with lots of butter ' whatever vegetable is on your menu, there is no better match than a beautiful Chardonel. These have rich flavors and usually a touch of oaky character from barrel aging, and their toasted, smoky oak flavors make them amazingly perfect with the smoky flavors that result from grilling over charcoal. Gas works too, but it's just not as smoky. Even fruits are finding their way to a grill. A memory that will live with me forever is the first time that I put thick slices of pineapple over the coals and served them with a beautifully sweet Vignoles. Since I first tasted this variety, I've most often described it as 'pineapple-y' and it was no surprise that my rings of grilled fruit were a magnificent ending to dinner. Grilled summer peaches are just dead-on fun-tasting with a Traminette. We probably don't think of drinking a rich port in the summer, but I found a whiplash flavor combination of grilled figs sprinkled with crumbled blue cheese and a chilled port wine. I never thought of chilling port until I heard many years ago that the French were drinking it as an aperitif before a meal. When pairing wine and food, whether grilled, baked, fried or poached, no wine works better with nearly every type of food than sparkling. Our Missouri sparklers will make almost anything that you prepare into an occasion. Pop a cork and raise a toast to spring. Certified sommelier Glenn Bardgett has overseen Annie Gunn's award-winning wine list for the last seven years.