Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 14053 Bay St,Winslow, ME (207) 877-6688 www.asiancafeme.com Open 11am - 9pm Every Day Eat In -Take Out Delivery Thai,Vietnamese, Japanese & Korean Cuisine J u ly / A u g u s t 2016 99 Everyday Sommellier staff images Wine & Grill Barbecues aren’t all about beer. Our sommelier and cellar master offers tips on searching the wine aisles. By Ralph Hersom S ummertime means sweltering days; languid, golden evenings; and, of course, barbecues. While the go-to choice for summer cookouts is inevitably a cooler full of cold beers, why not do your grilling skills justice by pairing perfectly cooked meat and summery salads with our wine recommendations below? Withgrapesmeticulouslychosenfromthe best locations in California, J Vineyards Pi- notGris($16.99)offersanalluringbouquetof lemongrass, kaffir lime, and Asian pear, plus tropical notes of pineapple and jasmine flow- ers. The complex, medium-bodied mouth- feel of this unoaked wine finishes dry, with bright, mouthwatering acidity and distinct minerality. This wine goes with a multitude of food pairings: think grilled salmon with a pineapple salsa, spicy gazpacho, or barbecued pulled pork for the ultimate marriage of sum- mer flavors. For those who prefer red, the Pascal Granger Beaujolais Villages Le Fetrau ($15.99) is an excellent choice. The Pas- cal Granger domaine in France has existed for more than two centuries–since the time of Napoleon–and remains firmly a fami- ly-owned business. Made from 100-percent Gamay, this medium-bodied red is an excel- lent alternative to Pinot Noir and lends itself nicely to a slight chill for summer quaffing. A perfect red for the grill, it really shines when paired with smoky barbecued chicken. Finally, from the Patagonia region, located at the southern end of Argentina, comes this refined Malbec from Humberto Canale Es- tate ($12.99). Thanks to some time spent in oak, this wine boasts a full-bodied and com- plex bouquet–with notes of red berries, eu- calyptus, and black pepper–that begs to be paired with grilled steak. n RalphHersomistheformerwinedirectoratLeCirque andcellarmasteratWindowsontheWorldinNewYork. HeisthenewCategoryManagerofwine,beer,andspir- itsforHannafordSupermarkets.