The Thief Staff's Favorite Pairings for Grilling
The staff of the Thief likes to eat nearly as much as we like to drink wine. Spicy Spanish red wines are a no-brainer when you’re grilling, but here are a few more ideas to get you through the summer.
(Click name in red to shop)
Emily - Argentine-style steak with chimichurri sauce paired with Laurel Priorat.
Karin - Chipotle marinated flank steak and grilled tomatillo salsa with Lapostolle Carmenere.
Matt (that’s Curly to you) - Peppered ribeye with Produttori del Barbaresco Montestefano 2013, or coconut grilled shrimp with Pichot Vouvray.
Devin - Honey-cider vinegar glazed pork chops with Château d’Orschwihr Riesling.
As for me (Allan), I recently wrote about a great experience with slow-grilled pork brisket and lightly chilled Beaujolais-Villages from Foillard, but I also love harissa grilled lamb with Hervé Souhaut Syrah. I’m kind of surprised no one called for steak and Champagne!
Spanish Reds for BBQ Season 3-Pack, SHOP HERE
Primitivo Quiles Raspay 2012
- Alicante
- 100% Mourvedre (Monastrell)
- 80 year old vines
- Destemmed, lightly crushed
- Aged 24 months in neutral American oak barrels
- 91 points VM
- Dried cherry, raspberry, leather
Vegas Altas Tempranillo 2018
- 100% Tempranillo
- Extremadura
- Biodynamic viticulture
- Clay soils
- Native yeast fermentation
- Fermented and aged in stainless steel
- Unfiltered
- Dried strawberry, cranberry, licorice
Camins del Priorat 2018
- Priorat
- 40% Garnacha, 20% Samsó (Carignan), 15% Cabernet Sauvignon, 15% Syrah, plus others
- Alvaro Palacios
- Regional blend of 101 blocks from 8 villages
- Organic viticulture
- Destemmed
- Fermented in stainless steel, cement, and large format oak
- Aged in barrels and wood vats
- 94 points JS, 91 points WA
- Raspberry, fennel, slate