There are many spellings, interpretations, abbreviations, and regional variations of the word. In the American South ‘barbecue’ has a very precise meaning, namely slow-cooked pork roasted over indirect heat. In British Columbia, it means anything grilled outdoors, usually over high heat.

But surely the best use of the term is what we call a party when we get together with family and friends to cook outdoors – a barbecue. It doesn’t matter what is cooked or how it is cooked: the barbecue is a classic expression of our relaxed, West Coast lifestyle.

Don’t worry. If ever there were a time and place for rampant rule-breaking, this is it. Relax and forget about “the rules.” For example, one of the old laws used to be ‘no red wine with fish’. But here in BC we have learned that pairing a BC pinot noir with wild Sockeye salmon is magic. The match works because pinot noir is delicate enough not to overwhelm the flavour of the fish.

Complimentary wine and food marriages can be based on correspondence or contrast of flavour, texture, or weight. Gewurztraminer, for example, works with grilled herb-rubbed turkey breast because the herbal/spicy smokiness of the wine is matched by the savoury aromas and flavours of the turkey. On the other hand, cabernet sauvignon, a bold tannic red and just the opposite of gewürztraminer also works with grilled turkey. The relatively neutral flavour and ‘softness’ of the turkey counterbalance the big flavours and dry texture of the wine. A marriage based on contrast.

As far as BBQ is concerned, remember that the flavour of the sauce, marinade, or rub is often the most important consideration in relation to the wine you choose. And as far as the Wines of BC are concerned, there is such a thing as too much BBQ sauce.

You need: Some good tongs (for flipping). A sturdy long-handled spatula (ditto – especially for delicate things like fish). You don’t need: One of those great long forks. Juice is good. Don’t encourage it to run away! You also need: A really good brush. Keep your grill clean. A little bit of elbow grease before and after goes a long way.

Marinades and rubs matter. Give them time to work. Use food wrap and refrigerate for a few hours after marinating/rubbing. Watch out for citrus-based marinades though: they can ‘cook’ (toughen) the meat they are meant to flavour if left marinating too long.

A griddle is an excellent accessory. You can grill things (especially vegetables) without them falling through the grate. Try throwing some bread rubbed with olive oil (pita, focaccia, or just regular bread) onto the grill for a minute or so. Addictive.

LIGHT WHITES: Ehrenfelser, bacchus, siegerrebe, riesling, muscat, chenin blanc, chasselas, auxerrois, unwooded sauvignon blanc and viognier. Try with Asian style prawns or fish grilled on skewers, pork kabobs, or marinated grilled vegetables.

MEDIUM WHITES: Pinot blanc, pinot gris, gewürztraminer, semillon and unwooded chardonnay. Try with chicken satay, fish with a latin kick or calamari.

RICH WHITES: Oaked sauvignon blanc, meritage blends, oaked chardonnay and reserve (oaked) pinot gris. Try with grilled turkey breast, Coho salmon or Tandoori chicken.

ROSÈ: Try with Italian sausages…or almost anything.

LIGHT REDS: Unoaked/lightly oaked gamay, pinot noir, merlot and cabernet franc. Try with pork chops, game hens, lamb popsicles, mushrooms or burgers.

RICH REDS: Oaked merlot, cabernet franc, cabernet sauvignon and meritage blends, syrah/shiraz, zinfandel. Try with steak, ribs, pork tenderloin with Cajun rub or butterflied leg of lamb.

BC prawns with Thai sweet chili marinade
Top BC wine picks: Riesling, chenin blanc, or gewürztraminer.

Chicken Satay
Top BC wine pick: Pinot gris.

Mediterranean Chicken (herbs and garlic)
Top BC wine pick: Rosé.

Halibut
Top BC wine pick: Chardonnay.

Wild Sockeye salmon
Top BC wine pick: Pinot noir.

Grilled lamb chops (lamb popsicles)
Top BC wine picks: Merlot or cabernet franc.

Steak
Top BC wine picks: Cabernet sauvignon or meritage.

Ribs
Top BC wine pick: Syrah.