For many people, the outdoor grill made its first appearance of the season on the Memorial Day weekend, and goes back into hibernation around Labor Day.

But not for Atlas Peak winemaker Darren Procsal.

"I refuse not to grill," Procsal says, adding that he fires up the barbie come rain or shine or dark of night.

"I do it year 'round," he says. "There are times when it's raining, and I am out there with the grill and steam is rising off of it. But that doesn't stop me."

Being both a grillmeister and a winemaker, Procsal is a good resource when it comes to enjoying wine with cuisine off the 'cue.

"First of all, it's important to remember that wine is a great compliment to food -- and grilled food is no exception," he says. "But one thing I do like to stress is if you have red wine outside, make sure it's not 75 degrees or whatever the outdoor temperature is. Red wine is supposed to be cellar temperature -- and that's about 55-65 degrees. Make sure it's out of the sun."

Procsal says one of his favorite pairings is grilled rib eye steak, "with a great cabernet." But Procsal says the other key ingredient is what you serve with the meal.

"Side dishes are really important. And this is a twist that I enjoy with my rib eye and cab -- a nice cheese enchilada," he says. "It sounds kind of strange, but think of it as a replacement for your baked potato. You'll never go back!"

Procsal says in the summer, the grill never has a chance to cool off at Atlas Peak, located in Santa Rosa, Calif. And of course, the winemaker always enjoys some of the fruits of his labor with the grilled goods.

"We're just four people on a hill, makin' wine," he says. "We get hungry and out comes the grill!"

Procsal lists pork ribs or a pork roast with a light-bodied sangiovese, and salmon with either a smoky chardonnay or a light pinot noir as other great grill and wine pairings.

But Procsal doesn't stop there. He also enjoys grilling his veggies. He says a favorite is asparagus marinated lightly in a mixture of olive oil, balsamic vinegar, Dijon mustard, thyme, oregano and rosemary. But, in a pinch, Italian salad dressing will do.

"If it's cookable, it's grillable," he says. "Besides, if you're cooking not only the main dish, but all your side dishes on the grill, there is less to clean up when you're done."

Here are some other tips for enjoying wine with grilled foods:

• Don’t act so glassy: If you're dining outside, you don't have to be all fancy-schmancy with good stemware for your wine. Plastic is fine -- and a lot safer.
• Keep your cool: Don't worry about having an ice bucket for white wine if dining al fresco. It will probably chill just fine in a cooler if you have one along for other items. Some people even drop an ice cube in their white wine if they want it a bit cooler.
• Mix it up: Try enjoying smaller pours of a couple of reds and whites with your grilled meal. That way you can find your own favorite flavor combinations. Keep the corks so you can seal up whatever you didn't finish and enjoy it within the next few days.