For me, Fourth of July says bold, meaty, in-your-face foods, whether a juicy burger oozing with cheese or a rack of lip-smacking barbecue ribs. So in the spirit of red . . . and white and blue . . . here’s a Pairing Primer dedicated especially to red wines and meat on the grill.

Burger with White Cheddar and Caramelized Onions
Burgers are all about that luscious burst of savory yum bite after bite. But break it down from there. First, a good deal of that yumminess comes from fat, which means it can stand up to a wine with a good bit of tannins. Second, check out the flavors that surround it. You’ve got sharp Cheddar cheese and sweet caramelized onions (and if you’re a burger on my plate, you’re drenched in ketchup, which adds a tart-sweet note to the ensemble).

Wine Pick: Merlot   You could reach for Cabernet Sauvignon, but Merlot may be an even better bet. The palate scouring tannins are there. But so is an approachable roundness and both earthiness—which will latch on to the meaty flavors and pungency of the cheese—and ripe stone fruit notes that will complement the onions.

Spicy Grilled Flank Steak Over Herb Salad with Peanut Dressing (recipe below)
Whoa. What the heck to do with this one? You’ve got steak (which, remember, means fat which means . . . yep, you need tannins in your wine). You’ve got spice. You’ve got herbs. You’ve got a salty-sweet thing going on with the dressing.

Wine Pick: Syrah    Syrah is one of my favorite go-to wines. It has just the right amount of umph to it, with a lovely balance of spice and fruit and underlying herbal tones that, I find, seem to jump out with Asian dishes featuring an abundance of minty herbs.

Fennel and Thyme Rubbed Pork Loin
There’s something so alluring about rubbing pork with fragrant herbs and spices like fennel and thyme. Their earthy flavors seem to permeate the meat and perfume your palate with every bite. We’re looking at a fair amount of earthiness here in all of its forms—the salt-of-the-earth primal qualities of the pork and the more ethereal qualities of fennel and thyme, capped off by a high note in fennel that borders on floral. What’s missing? You guessed it, fat. Pork is far leaner than beef, and as such doesn’t demand as much tannin in a wine.

Wine Pick: Pinot Noir    Pinot Noir has a lighter body and less acidity and tannin than other reds, with a more delicate, nuanced set of flavors. Its earthy, almost smoky essence coupled with a good hit of herbal undertones makes it a great match for this grilled pork roast.

Leg of Lamb Rolled with Olivada
Lamb. Grill. Love it. Especially when the rich, smoky-sweet meat is accompanied by a briny mix of olives, garlic, herbs and hot pepper.

Wine Pick: Cabernet Sauvignon    A Cabernet will love this meal. Its super-rich mouth feel, hefty tannins and smoky, tobacco-esque flavors will waltz with the meat, while the herbal—sometimes even minty—tones will take on the olivada.

And remember, pairing is a personal matter that shouldn’t be governed by ‘shoulds’. These are just guidelines and suggestions. The bottom line is, have fun with it. If you tend to grab a Cab when you fire up the grill, I challenge you try something new this Fourth of July. If you find a particularly inspiring pair, revel in it . . . and then tell me about it here!

{ Spicy Grilled Flank Steak Over Herb Salad with Peanut Dressing }

Marinade
2 tablespoons garlic, minced
2 tablespoons peanut oil
1 tablespoon Thai chile sauce
2 tablespoons fish sauce
1 1/2 pounds flank steak

Peanut Dressing
1/4 cup crunchy peanut butter
2/3 cup rice wine vinegar
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice
1 tablespoon garlic, minced
2 teaspoons Thai chile sauce
salt and pepper

Herb Salad
4 cups mixed lettuce
1/2 cup each basil, cilantro and mint, torn into pieces
1/4 cup peanuts, chopped

1. Blend marinade ingredients together in a baking dish and add flank steak. Rub marinade over meat, cover and refrigerate for an hour.

2. Place dressing ingredients in a small saucepan and heat over low heat until all is well incorporated. Remove from heat and let sit.

3. Mix together salad ingredients and mound on a large platter.

4. Heat grill to medium high heat. Remove steak from marinade, pat dry, and salt and pepper generously. Grill for 3-4 minutes per side for medium rare.

5. Remove steak to a cutting board and let rest for 5 minutes before slicing. Slice thinly on a bias and arrange over top of herb salad. Drizzle peanut dressing and scatter peanuts on top.

Serves 4–6