Need some advice on grilling and wine.

[mbailey]

For seafood you want a white wine. My normal choice would be Chardonnay. Since you're not big wine drinkers I'd suggest Reisling. It's sweet and easy to drink.

For red meat normally I'd go with a Cabernet Sauvignon. But again since you're not big wine drinkers I'd suggest Pinot Noir. Light bodied red with a smooth finish. Goes GREAT with steak.

The White Zinfandel is a good "best of both worlds" compromise. Sweet, lots of fruit and easy to drink. It just won't compliment either of the foods you are serving.

This......Kendall Jackson Vintners Reserve is really good, as is Rombauer (anything) Im a red wine guy, but anything is good with me.  Maybe try a nice "hoppy" beer........

I love Scallops on the grill, give them a shot of Old Bay, and squeeze some fresh lemon on them and they are good to go. Make sure you get the large scallops, or they will fall thru the grate. I like to sear them quick to get the BBq flavor, but finish them on a pan on the grill. (you could try running a skewer thru them as well) Add them beside a nice NY strip, and its heaven on a plate. Goes real good with grilled corn, or grilled veggies.

[rpm]

You can find good wines under $15. You don't have to spend $$$ to get a good wine. Also don't be afraid of a screw cap. Lots of good wines have screw cap bottles.

Go to a large liquor store and ask for their wine guy. Don't go to the supermarket or CostCo. Most big liquor stores will have a wine consultant who's job is to help guide you thru the wine maze. Tell him what you're serving, your price range and let him know you're not a big wine drinker. He will find something you'll like in hopes of making you a repeat customer and upselling as your tastes improve.

[Soulyss]

Like someone else mentioned for fish I generally think whites pair better, it's tough to recommend specific types because everyone has their own taste.  For instance it's rather popular to have a Chardonnay that is very heavily oaked but I don't really care for it preferring less oak which generally makes for lighter, crisper taste.  A lot of the fun is trying a few different things till you find something you like.

I'm far, far, far from being a wine expert.  As I learned recently I can't pick the varietal during a blind tasting but I generally know what I like at this point.  I'm not sure what is available in your neck of the woods but I would recommend seeing if you can either find this winery at a local retailer or contact them and see where they are available.

Toad Hollow
http://www.toadhollow.com/

They are one of the better value brands that I've come across around here, most their bottles retail between $12-$20 and are very drinkable and IMHO very good for the price.

[guncrasher]

if you arent a whine drinker then dont buy any.  for you wont like it.  there's other choices out there instead of beer.  like whine coolers or perhaps google some nice mixed drink that takes the place of whine.  that way you both wont make a face when you eat some tasty food and drink something that you arent going to enjoy.



semp

[Jayhawk]

Wine preference varies from person to person, but we found one my girlfriend loves.  There are a lot of Rosé wine out there, but be wary of U.S. made varieties, they can be too sweet for me.  We found one from Barton & Guestier, Rose’ D’ Anjou.  It's still sweet, so good for first time wine drinkers, but you won't feel like you're getting a cavity just drinking it.  It goes especially well with dessert, but honestly, if you're not much of a wine drinker, what's it matter?  We have it around here for about $13.00.

[gpwurzel]

If your going to go with Shrimp - I'd suggest a Pil Pil

Shell the shrimp, put in a bowl/container with chili (to taste), garlic (as much as you want/can stand etc - again, to taste) and half fill it with olive oil. Leave it to marinade for as long as you like (or as little). When the time comes to cook it, fire up the burner, put a frying pan on there, pour the olive oil, chilli and garlic in, and let the oil heat up (do not burn the garlic while doing this). Once oil is hot, drop the shrimp, any excess chilli etc in, and cook. As soon as the shrimp are ready, pour into bowls, and eat with crusty bread (dip the bread in the oil - it helps take away any heat from the chilli's)

This can be made with crayfish as well, or even lobster tail etc etc - whatever you fancy making it with basically.

Its a mediterranean dish  from Gibralter, and it tastes good. Takes around 20 mins to make (5 mins if that to cook, biggest time is shelling the shrimp).

Wurz (a nice dessert wine goes well with it too)

[Dragon]

Wurz, that sounds good. 


I'll add that you can't do that with pre-cooked pink shrimp, they must be raw (not pink).

[rpm]

If your going to go with Shrimp - I'd suggest a Pil Pil

Shell the shrimp, put in a bowl/container with chili (to taste), garlic (as much as you want/can stand etc - again, to taste) and half fill it with olive oil. Leave it to marinade for as long as you like (or as little). When the time comes to cook it, fire up the burner, put a frying pan on there, pour the olive oil, chilli and garlic in, and let the oil heat up (do not burn the garlic while doing this). Once oil is hot, drop the shrimp, any excess chilli etc in, and cook. As soon as the shrimp are ready, pour into bowls, and eat with crusty bread (dip the bread in the oil - it helps take away any heat from the chilli's)

This can be made with crayfish as well, or even lobster tail etc etc - whatever you fancy making it with basically.

Its a mediterranean dish  from Gibralter, and it tastes good. Takes around 20 mins to make (5 mins if that to cook, biggest time is shelling the shrimp).

Wurz (a nice dessert wine goes well with it too)

That sounds really good!

[AAJagerX]

This......Kendall Jackson Vintners Reserve is really good, as is Rombauer (anything) Im a red wine guy, but anything is good with me.  Maybe try a nice "hoppy" beer........

I love Scallops on the grill, give them a shot of Old Bay, and squeeze some fresh lemon on them and they are good to go. Make sure you get the large scallops, or they will fall thru the grate. I like to sear them quick to get the BBq flavor, but finish them on a pan on the grill. (you could try running a skewer thru them as well) Add them beside a nice NY strip, and its heaven on a plate. Goes real good with grilled corn, or grilled veggies.

Hit the nail on the head there!

[Reschke]

Hmm.....  I gotta try that, sounds interesting.

I found it to be the best when I used any lighter Mexican beer or Landshark. Some people say you can use any beer but I promise you will freaking ruin it with most of the crap brewed by any brewery inside the US...except for the aforementioned Landshark Lager.

[gpwurzel]

Wurz, that sounds good. 


I'll add that you can't do that with pre-cooked pink shrimp, they must be raw (not pink).

Doh, yes, the shrimp have to be raw (can't believe I left that bit out doh)

Wurz

[Gh0stFT]

This is my tip for a good wine: Tinto Pesquera Crianza
A spanish wine i fall in love this year, everything just incredible,
the price is aprox $27 though. But you will not regret it!

R
Gh0stFT

[MrRiplEy[H]]

Try Jacobs Creek Shiraz or Shiraz Cabernet, cheap and drinkable from down under. http://cheapwineratings.com/2011/01/26/jacobs-creek-shiraz-dg/

[deSelys]

The Missus loved when I made this recipe for her. Easy to cook, won't require you hours of work:

http://www.bbc.co.uk/food/recipes/aromaticsalmoncooked_1608

Serve with rice.

Nice bonus, it has ginger in it for later in the evening (wink wink nudge nudge...)


About the wine, a very nice white Semillon/Sauvignon from Australia (around 7€ the bottle here): Jacob's Creek 'Three Vines' 2010. Loved by people who don't drink wine often. Serve chilled.

If you prefer a red wine (I would), a Pinot Noir would complement the salmon nicely. Uncork the bottle 1-2 hours before use and serve at room temp or a little colder.

[Gaidin]

Well, while the debate over liquid refreshment is still underway I did find the seafood/red meat.

http://www.allfreshseafood.com/  is where I am ordering the seafood.

http://www.omahasteaks.com/ is for the red meats.

Both ship overnight without freezing the meat.  Both have decent prices and good reviews.

Will be spending about 150 for seafood (including shipping) and about 80 for red meats (including shipping)

All of it is fresh and should be wonderful.  Planning to have the red meat delivered the day before so i can prep it.

the seafood i am having delivered on the day as it only requires some rubs before grilling.

Thank you all for the wine/drink suggestions.  I will try to take some pictures of the food and post.  This will be done July 31st, so I still have plenty of time to decide.