This past weekend I was invited to a neighbor's house for some BBQ'd chicken and grilled sausages. Said neighbor asked that I bring some wine. I didn't because the only wine that's left in my cellar, having cut way back on wine consumption, are 25 to 30yo bottles of rare and expensive reds. That got me to thinking - often a dangerous event - about what wine might match up well with traditional, slow cooked and smoked meats, as well as meat that's been grilled. Any ideas on what some BBQ wines might be? BTW, the neighbor opened a couple of bottles, one a young California Zin and another a young and fiesty white, neither of which I liked nor which, to my taste, paired well with the chicken or sausages.