What kind of wines do you pull out when you fire up the Weber? Inky Zinfandel, of course. Chill-able light reds like Beaujolais, you bet. Off-dry rosé, sure. But how about oaky, chubby Viognier? Spicy Portuguese reds from the Douro valley? Bone dry Austrian Riesling? Killer spiked cider? Who knows what we’ll throw at you to try with your favorite charred-grilled-smoked foods!
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