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The Pedroncelli Alto Vineyards Sangiovese is an ideal barbecue wine. Picture here is the 2011 vintage.

Whether it's short ribs with a Korean rub or Atlantic cod headed for a Baja-style taco, most of us will be chowing on goodies from the grill this July 4. Those flavors. That char. From chicken to burgers, grilled foods call for wines with structure and personality. Here are five surefire (get it?) wines to match every dish coming off those coals. Yes, even grilled pizza.

Foursight Vin Gris of Pinot Noir (Anderson Valley): The 2011 vintage is the first pink wine ever from this Boonville family winery. The Charles Vineyard churned out this very pale, viscous and crisp wine with strawberry, cranberry and white pepper aromas and flavors. The gorgeous acidity comes from super-duper early picking. Perfect for grilled salmon. ($25)

Morgan Syrah G17 (Monterey County): This cool-climate syrah is named after a road that links the Arroyo Seco and Santa Lucia Highlands grape growing regions. The 2012 vintage exhibits elegant structure with delightful fruit and spice characters (a bit of tempranillo and Grenache give it added depth and color). I love this wine with pork. ($22)

Alta Maria Vineyards Sauvignon Blanc (Santa Maria Valley): As the Los Olivos winery's website explains, this 2012 white wine is almost translucent lemon in color, with lemongrass and tomato leaf aromas and flavors of citrus (I got pomelo). This is no flighty SB. There's weight and minerality in the midpalate and a crisp, lingering finish. A serious pairing for white fish or grilled veggie pizza. ($18)

Pedroncelli Alto Vineyards Sangiovese (Dry Creek Valley): This 2012 wine bursts with ripe plum and cherry aromas and flavors along with a hint of violets. The finish is full and luscious with soft tannins and a medium body. Wash any grilled chicken dish down with this food-friendly sipper. ($16)

Occasio Del Arroyo Vineyard Zinfandel (Livermore Valley): Several cool vintages in Livermore have resulted in wonderfully integrated expressions of zinfandel, and the 2011 vintage is no different: ripe with spicy cherry and wild berry flavors with just a tinge of toasted oak. The finish is long and full. Impressive with bison or hamburger. ($35)

-- J. Yadegaran, Staff