An off dry white wine blend from Leelanau. Aromas and flavors of peach, lilac, lemons and pea shoots make it pair well with gumbo and jambalaya.

From the steeply pitched slate hills of the middle and upper Mosel, this refreshing and complex Riesling is cultivated with a seriousness that is synonymous with the name Reichsgraf von Kesselstatt. Sensations of green apple, stone and hibiscus mutually flatter the flavors and textures of blackened catfish and Alaskan salmon cooked rare – obvious, perhaps. But who knew this: this wine is just as delightful with 12 juicy ounces of sliced brisket.

Short version: this is dry white wine with no oak flavor. The only reason to say more would be to acknowledge the wordless wonderment in folks who have one cool drink of it with smoky barbeque. This is a pure wine, uncomplicated and delicious. Enjoy it in place of Pinot Grigio.

 Just a joyous easy drink of red wine all the way from Austria. No oak flavor. Just sensations of berries and sage with a penchant for pork dishes.

Red wine goes with food! In this case, we are referring to a stony northern Rhone Syrah with lurking sensations of brown spices and licorice. It’s the body, color and weight that makes it such a fine BBQ “sauce.” Maximum aroma and flavor, minimum weight – serve it with the entire menu. Pork. Salmon. Brisket. Yardbird. Everything.