What else will we be serving with our ribs? Fresh corn on the cob of course! It's in season now for most of the U.S. It's cheap, easy to cook, and best of all, most wines go with it!
As with the barbecued ribs, the best wines to serve with corn on the cob (whether it's grilled or boiled) are the fresh whites. California chardonnays that have been fermented and aged in stainless steel barrels are rising in popularity. Their clean, fresh flavors make them an excellent end-of-summer wine. For the budget minded, it's good to remember that the unoaked chardonnays are typically $2-$10 cheaper than their oaky cousins. Here are some recommendations for some fantastic unoaked chardonnays: Domaine Chandon, St. Supery, and Mer Soleil (all California wines). What do you recommend?