If you can’t stand the heat, get out of the kitchen this summer and grill. Of course, if you’re like us, we grill in December wearing parkas and in March with an umbrella in one hand and a spatula in the other, so dusting off the grill for summer is not necessary. But whether you’re a seasonal or a year-round griller, these months of dog days are perfect for taking the heat of cooking outdoors.

When grilling fish, oil the fish well on both sides with olive or Canola oil. When your grill is hot, put the fish on and don’t touch it for three to four minutes until a crust forms. This allows the fish to naturally pull away from the grates without sticking or falling apart.

Season salmon filets with salt and pepper, cook to desired temperature and serve with Robert Rothschild’s Ginger Wasabi Sauce. Pair the salmon with 2006 Smoking Loon Pinot Noir ($10.69) from Three Loose Screws Wine Company. Or splurge on Cuvaison Pinot Noir 2005 from Carneros ($31.39), which received an 87 rating from Wine Spectator. If you prefer, serve grilled tilapia with warmed Stonewall Kitchen Pineapple Chipotle Salsa. A crisp, clean Sauvignon Blanc like New Zealand’s Matua Valley 2005 ($13.49) perfectly balances the smoky heat in the salsa.

For an easy appetizer, Earth and Vine’s Mango Tequila Jalapeno Grille Sauce makes a great dipping sauce for grilled shrimp. These are easy preparations that will taste like they came from a fine restaurant!

Grilling bone-in chicken is always a challenge because you want it cooked through, but not burned or rubbery. Start by brushing the breasts with oil, and seasoning with salt and pepper. Your grill should be on medium heat. Put the chicken, skin-side down, on the grill and let it cook until it’s golden brown and a crust has formed, 10-15 minutes. Turn and cook for another 3-4 minutes.

Then turn once more, brushing with a great barbeque sauce like Pappy’s Sauce for Sissies or Pappy’s Fighting Cock Sauce (this Kentucky company has a sauce to suit everyone’s tastebuds) and continue cooking until the thickest part of the chicken registers 155 degrees. Place the chicken on a plate, baste with more sauce, tent with foil, and allow it to rest for five minutes before serving. When ready to eat, serve with Robert Mondavi’s Private Selection Merlot 2006 ($12.29).

Of course everyone loves grilled burgers, so stop by our store and get the recipe and the secret ingredient for Oprah’s Favorite Turkey Burgers. They are delicious! Pair them with Bin 36 Chardonnay 2005 ($17.29). I can’t resist sharing a descriptor from the Bin 36 web site that boasts “this great Chardonnay wears oak like a peek-a-boo negligee.” Don’t you just have to try it now?

Bobby Flay says some standard equipment is essential for grilling: a strong pair of tongs, a sturdy spatula, some heavy-duty potholders, and a grill brush. To prevent food from sticking, always begin with a clean grill. After each use, brush the hot grates with a wire grill brush and the bits of food will easily fall away and burn into the coals. Flay also recommends using fairly high heat and not turning food on the grill any more than necessary. Foods should be brushed with sauces near the end of their cooking time to prevent burning.

For quick summer suppers and easy cleanup, get your grill on! Choose a delicious bottled sauce or jarred condiment to turn simple grilled food into something special and enjoy a summer of fine wining and grilling.

Jill S. Wagner is with Wagner Wine & Spirits, 2700-B New Holt Rd. in Paducah. For more information on the wines and products mentioned, please call 575-0109.