Here's some more information about pairing summer foods, especially those cooked on a barbecue grill, with your favorite wines. And, I'm not talking about pop the top on a wine cooler or (ick) Arbor Mist.

Not surprisingly, according to this article from Record Online, you need to pick a wine that can handle some hardy food: Kronfeld says pairing wines with grilled foods is fun because grilling intensifies the flavor of food and adds deep flavors.

"You can throw big wines at these foods and most will fare well," Kronfeld says. "Some of my favorite wines for summer are New World reds and Old World whites."

For whites, Kronfeld goes for dry and minerally cool-climate wines with good back bones of acidity, such as pinot grigio, verdelho, torrentes and sauvignon blanc.

He suggests the 2005 Abbazia Di Novacella, Kerner, Alto Adige, Italy ($18.99).
"The body is medium and the acidity is soft, so it handles food very well, especially grilled veggies or salads," Kronfeld says.

He also likes the 2004 Abadia San Campio, Albarino, Rias Baixas ($14.99).
"Albarinos are great summer whites, grown in the cool coastal region of Galicia, where cool winds develop the right acids for bright aromatic whites. This beauty is a lemony, crisp white with delicate aromas of citrus and anise. Tangy on the palate without being tart, the fruit sticks around through the medium-bodied mouth-watering finish," Kronfeld says.

In reds, Kronfeld likes "big fruit bombs" like shiraz, zinfandel and grenache.