(NewsUSA) - With the arrival of warmer weather comes the promise of one of America's greatest traditions: the outdoor barbecue.
But organizing a barbecue that really cooks isn't always a cinch. In fact, between the tasks of planning, cooking and arranging all of the necessary details, a mismanaged cookout can fizzle faster than ice on a hot grill.
To ensure that your next barbecue is a success, check with your guests ahead of time to find out if they have any food allergies or other special needs. You may want to prepare some vegetarian entrées, and it's best to know this ahead of time.
Before the meal, keep your guests happy with an assortment of appetizers and finger foods.
Fresh fruits or crackers with spreads can whet your guests' appetites without filling them up too much. Some wineries, such as Viansa Winery & Italian Marketplace (www.viansa.com), even make their own spreads and sauces, so you can transition between courses while always offering food specifically made to complement your wine.
For ribs and grilled steaks, try a fruity red wine with a complex composition, such as "Prindelo" from Viansa, a mixture of primitivo, zinfandel and teroldego. With flavors of bing cherry, raspberry and a hint of spice, the Prindelo also pairs well with grilled Italian sausage. The winery also makes a bold, naturally acidic "Augusto" Barbera wine that complements nearly any barbecued entree.
For fabulous grilled steaks, Viansa offers the following recipe:
HERB MARINATED GRILLED STEAKS
(Makes six servings)
1 cup fresh thyme leaves (stripped from twigs)
1 cup fresh rosemary leaves (stripped from twigs)
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup Viansa dry red wine, such as "Augusto" Barbera or Merlot
2 tablespoons hot sweet mustard
3 cloves garlic
6 steaks of your choice
Combine herbs, olive oil, wine, vinegar, mustard and garlic in a food processor or blender and puree until mixture is creamy.
Place steaks in a sealable plastic bag, pour marinade into the bag, seal, and refrigerate several hours or overnight.
Remove steaks from marinade and grill to desired doneness. Serve with Viansa's Maple Horseradish BBQ Sauce, which can also be used for ribs or as a topping on burgers.