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By Ray Isle on the grill | in the bottle | at the shop | | | Barbecued ribs, leg of lamb, steaks | Powerful, tannic red: Cabernet Sauvignon, French Syrah | 2002 Powers Cabernet Sauvignon, 2003 Paul Jaboulet Aîné Crozes-Hermitage Domaine de Thalabert | | | Hamburgers, sausages | Rich, fruity red: Zinfandel, Australian Shiraz | 2003 Three Thieves Zinfandel, 2002 Rancho Zabaco Sonoma Heritage Vines Zinfandel, 2004 Woop Woop Shiraz | | | Grilled tofu, pork chops, steak salad | Medium-bodied, tangy red: Sangiovese, Grenache | 2002 Di Majo Norante Sangiovese, 2002 Vega Sindoa El Chaparral Garnacha | | | Salmon or other fatty fish, chicken | Light, aromatic red: Pinot Noir, Gamay | 2002 Rex Hill King's Ridge Pinot Noir, 2003 Château des Jacques Moulin-à-Vent | | | Shrimp, scallops, lobster | Succulent, minerally white: Pinot Gris, Marsanne | 2003 A to Z Pinot Gris, 2003 King Estate Pinot Gris, 2003 Qupé Marsanne | | | Halibut or other light fish | Aromatic, zesty white: Sauvignon Blanc, Albariño | 2004 Morandé Terrarum Reserve Sauvignon Blanc, 2003 Nora Albariño |
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