Your Guide to Pairing Wine With Classic Cookout Dishes

Isle eschews the predictable pairing with something a little different: "I think a lot of people would [suggest] a big buttery Chardonnay, but then you'd get butter compounded by butter — a mouthful of butter." Instead, he suggests a stainless-steel-fermented Chardonnay: "Ripe Summer corn can be sweet; you get a lot of sugar, so you need some acidity with that to cut through the butter."

Try: Grilled corn with herbed butter and 2011 Estancia Monterey County Unoaked Chardonnay

Source: Flickr user Ian Collins