While old school American grilling relied on full-bodied California Cabernet or heavily-fruited Syrah to carry the weight of its flavor, new school thinking casts a lighter array of supporting characters that complement, not contend, with grilled fare. Experimentation with more unexpected grilling items like, say, swapping sirloin for salmon or ribs for calamari, has changed the way we pair wine with barbecue. While a fruit-forward, full-bodied red is still perhaps the grilling pairing of choice, the more nuanced flavor profiles in lighter-style wines are also a great reason to imbibe. Is it the slight char emanating from a fresh 'cue that keeps us coming back for more? Or maybe it's the uniquely smoked caramelization forming on the top of the grill? Perhaps it's the faint scent of toasted cedar chips or glowing charcoal wafting through the air? Whatever the reason for your pairing choice, this list of subtly-flavored American red wines can hold their own against the toughest barbecued meats or heartiest grilled veggies. Joyce 2020 Gamay Noir (San Benito) Failla 2019 Bjornson Vineyard Gamay Noir (Eola-Amity Hills) Whitecliff Vineyard 2018 Gamay Noir (Hudson River Region) Terra d'Oro 2019 SHR Field Blend Zinfandel (Amador County) Dancing Crow 2020 Old Stake 1901 Field Blend Red Scott Harvey 2019 Mountain Selection Barbera (Amador County) Seghesio 2018 Barbera (Alexander Valley) Margerum 2019 Grenache (Santa Barbara County) Lava Cap 2019 Grenache (El Dorado) Michael David 2019 Ancient Vine Bechthold Vineyard Cinsaut (Lodi)