Behind the Line
Topic: Help for Home Cooks/Bartenders
Fourth of July fireworks are the show, but what’s the bev? What would you bring to a classic barbecue or clambake?
- Belinda Chang
- Beverage Director
- Culinary Concepts Hospitality Group
I will be opening all things very cold, juicy and refreshing: bone dry Riesling from Alsace, zippy Sauvignon Blanc from New Zealand, berry fruited Rose from Italy, and magnums of Spanish Cava!
- Charlie Berg
- Michael Mina Bourbon Steak DC
- Washington, DC
I always bring Domain Tempier Bandol Rose to events like this, it goes perfectly with grilled meats, is a different style of rose wine for most people, and packs some celebratory panache.