Wine suggestions: In tasting my way through a bunch of wines to go with barbecued chicken and pork, two rose to the top of the list: the Lindemans Chardonnay-Sémillon from Australia's Hunter Valley, and Columbia Crest's version from Washington. Both wines are fine on their own, but they really take a shine to the barbecue. Another good choice is Pinot Gris. Pinot Gris from Alsace, like Domaines Schlumberger's version, my personal favorite, tend to have more class and breeding, while the Pinot Gris from Oregon are fruitier and more straightforward—actually an advantage when pairing them with barbecue. I like King Estate's Pinot Gris, which comes in both a regular and a reserve bottling.