Beer may be the beverage served at a lot of American cook-outs, but much of the worlds barbecue trail runs directly through regions famed for their wine. This show will focus on the important role vines and wines play in barbecuethe former as a wrapping and fuel; the latter as an ingredient in marinades and sauces. Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on beer can chicken, made with cabernet sauvignon. So the next time you fire up your grill, dont forget your corkscrew.
