A Local Hospitality Expert Shares Her Wine and Grilling Tips

Washington makes some of the country’s best-value wines — and they’re tailor-made for summer grilling.

For insights into how best to take advantage of our regional resources, we reached out to hospitality expert Jamie Peha, who broke down the grapes to know, the bottles that won’t bust your budget, and how to serve reds with a slight chill.

According to the Washington State Wine Commission, Washington, with its hundreds of wineries and disparate specialties, is the United States’ second-largest producer of wine.

“The biggest misconception is that Washington is still an up-and-coming wine region,” said Peha, president and chief curator of Peha Ventures. “Today, Washington has firmly established itself among the world’s great wines.”

Bringing a bottle of wine to a gathering is customary, and summers are typically filled with evenings spent by the grill. If choosing a bottle stresses you out, Peha shared reliable picks for summer get-togethers.

When exploring Washington’s wide wine types, the three tried-and-true grape varieties to learn more about are Cabernet Sauvignon and Merlot, Peha said, noting that much of the state’s reputation is based on its Merlot. Another to look for is Riesling, which results in lighter and aromatic wines that can range from dry to sweet, and the Syrah variety (also known as Shiraz), which creates fruity and earthy sips.

Another perk of Washington wine is that a bottle doesn’t have to break the bank. There are plenty of quality value buys from $25–$45.

“One of the things I’ve always loved about Washington wine is that value isn’t limited to one category,” Peha said.

“From Riesling and Chardonnay to Syrah, Cabernet Franc, and Bordeaux-style blends, Washington consistently delivers exceptional quality at approachable prices. It’s a testament to our growers, winemakers, and the incredible agricultural conditions we have here in Washington.”

If left unsure, simply show up with a bottle of chilled rosé or a slightly chilled Cab Franc, Grenache, or a light Syrah.

While it might sound unconventional to chill a red, rest assured: cooling off a particularly deep one can actually make its flavors more vivid.

“A slight chill means serving a red wine at about 55–60 degrees, just cool enough to enhance freshness and bring out the fruit and not mask the complexity of the wine,” Peha said. “What you don’t want is cold red wine; there is a difference. About 20–30 minutes in the refrigerator is usually perfect for a light chill.”

In Peha’s estimation, grilled food and wine pair well because they both promote connection and shared experiences that can create lasting memories.

“Grilling encourages us to slow down, gather with friends and family, and enjoy food outdoors,” she said. “Wine naturally complements that experience, enhancing flavors while creating opportunities for conversation and discovery. Together, they transform an everyday meal into something a little more special.”

Bring Wine, Serve Wine: Peha Shares Her Top Picks

Whether you’re the grill master or a guest at a backyard gathering, Peha has just the right wine pairings for hot dogs, chicken, or whatever is being served. Cheers!

• Grilled Salmon: Abeja Chardonnay, Orr Wines Grenache, Poet’s Leap Riesling

• Shrimp Skewers: Avennia Sauvignon Blanc, Tirriddis Brut Rosé

• Burgers: Dossier Red Blend, Mark Ryan Dead Horse Cabernet Sauvignon, Matthews Winery Claret

• Steak: DeLille Cellars D2 Red Blend, Upchurch Vineyard Counterpart, Woodward Canyon Old Vines Cabernet Sauvignon

• Ribs & BBQ: Dusted Valley Malbec, Sparkman Cellars Wilderness Red Blend, Tinte Cellars Syrah

• Grilled Chicken: Damsel Cellars Rosé, Novelty Hill Chardonnay, Wautoma Springs Grenache Blanc

• Pork Chops: Cadence Bel Canto Cabernet Franc, L’ecole No 41 Merlot, Syncline Grenache

• Sausage: Avennia ‘Lydian’ GSM, itä wines Carbonic Zinfandel, Rotie Cellars Northern Blend

• Grilled Vegetables: Cairdeas Winery Nellie Mae, Cave B Estate Winery Chenin Blanc, Muret-Gaston Roussanne

• Lamb: Fidelitas ‘Optu’ Red, Betz Family Winery Pere de Famille Cabernet Sauvignon, Force Majeure Parabellum

• Hot Dogs & Casual Backyard Fare: Chilled Cadence Cabernet Franc, Pursued by Bear ‘Blushing Bear’ Rose, Two Vintners Make Haste Cinsault

• Grilled Pizza: Dossier Wine Collective Red Blend, Martedi Sangiovese, Syncline Grenache

• Halibut: Avennia ‘Oliane’ Boushey Vinyard Sauvignon Blanc, Valdemar Estates Chardonnay

• Grilled fruit: Cedergreen Cellars ‘Old Vines’ Chenin Blanc, DaMa Grenache Blanc, Long Shadows Vinters Poet’s Leap

• Scallops: Mercer Small Lot Viognier, Saviah Cellars Roussanne, Sleight of Hand Cellars ‘The Enchantress’ Old Vine Chardonnay

• Spicy meats: Callan Cellars Cinsault, Eroica Riesling, Latta Wines Latta Latta GSM