Recently Lucy and I were talking about our summer drinking habits and I mentioned how we need to stock up on whites for the summer. (Our new 100 bottle wine fridge was full of reds, but the white side was very gloomy looking.) She mentioned how the Luce's drink a lot of red during the summer with the grilled meat. I had never really thought about it, but while we do have steaks and ribs and brisket multiple times during the summer, we do end up drinking much white wine and our consumption is nearly flip flopped. Although Mr. Lush is a grill master, BBQing Lush-style is an event that takes hours. This means we don't have a ton of grilled meat in the heat of the summer, as I don't like to make Mr. Lush stand out by an open flame for 5-8 hours. (I said it was an event, didn't I?) Because it is an event, we typically only BBQ for company. Its very sad, but do stay tuned for good BBQ pairing posts to come.
I wonder if others are like us and switch to a primarily white wine menu during the summer or if they are like the Luce's and let the grilled meat lead them to joyous consumption of red. Is it a temperature driven decision or a menu driven decision or both? Food for thought, as I sip a glass of chardonnay.