Pairing foods and wines is completely subjective. What does the eater/drinker like? Very simple. Now yes, some food/wine combinations do go together much better than others, but in the end, it should all be based on the opinion of whoever is picking up the check. I guess I'm funny like that. It's important to me to make sure the person paying is happy. To pair a wine with the pic you posted, the first thing I would reach for is a port.
Here are some wines I recommend for the "Grilling Season" (anytime after you read this, LOL). The prices are all high, unless you live in some place with only 1 store for 200 miles. *All of these could/should be found in "grocery-stores".
Great Wines to Pair with Grilled Foods
2010 Kim Crawford Sauvignon Blanc ($1
A wonderful balance of brash lime, herb and tropical flavors.
2010 Leitz Dragonstone Riesling ($1
Full of slightly sweet lemon chiffon and cherry flavors.
2009 Chateau Ste. Michelle & Dr. Loosen Eroica Riesling ($20)
Light-bodied and vibrant, with bright apple, lime and orange tones.
2010 Honig Sauvignon Blanc ($16)
A bit of effervescence adds freshness to citrus and grass notes.
2009 Chehalem INOX ($17)
This unoaked Chardonnay, which brims with lemon, lime and green pear, is an excellent value.
2009 Pieropan Soave Classico ($17)
Crisp and bold, with supple apple, quince and chalk flavors. *Big HIT. A "GO-TO" wine of mine.
2009 Sokol Blosser Pinot Gris ($1
Fresh and medium-bodied, with intriguing notes of green fig.*Big HIT. Another "GO-TO" wine of mine.
2009 Layer Cake Cabernet Sauvignon ($16) I've said it before, anything from "Layer Cake" is fantastic.
Aging in used Hundred Acre barrels gives this red’s luscious blackberry flavors a gentle cedar note.
2007 Bodega Norton Reserva Malbec ($1 One of my favorite malbecs.
Muscular tannins support rich berry, herb and vanilla flavors.
In Italia, we usually pair Gorgonzola blue vein cheese with a semi sweet white wine or a Port ...
In Portugal, Port and Blue vein cheese is a known couple ...
In Spain, Asturian blue vein aged cheese called Cabrales, is paired with Asturian Cider ...
As mentioned, it is quite subjective ...
Personally, I prefer a Sardinian or Portuguese Port with blue vein cheeses, as the semi sweet really combines extraordinairely with an aged pungent blue strongly accented herbal and mineral content blue cheese.
Interesting comment. None the less, Objective is factual & what has been documented for the better or worse.
However, the tasting is subjective, highly personal, it is either enjoyed or creates a negative ...
I know numerous people who enjoy dry red oak aged red wine with fish or cheese for example. However, I prefer Sparkling whites with fish, and with bluevein cheeses, Sardinian or Portuguese Ports ---
With shellfish I like Albariño 100% Galician whites that have been oak aged or Prosecco DOC Veneto Sparkling White Wines ... Otherwise, I shall have a Cava Sparkling white from Sant Sadurní d´ Anoia. In many restaurants in Madrid, white wines are not as popular amongst Madrileños ... and thus, they select Rueda Verdejo 100% Whites. There are few Rueda wines, that I have encountered that I am particularly fond of. The Winery Lurton, is one of the best in this genre.
There are uncountable possibilities and every chef, every winemaker, every oenologist, every sommelier and every home gourmet or cook, has their own opinions on what pairs with what ---
You may dislike what I like, and vice versa.
Wine and Food are a challenging game, and even though guidelines have been documented via books or dvds, that does not indicate that all people shall enjoy that food and wine match.