Today, the most American of all American holidays, makes it difficult to resist the temptation of picnicking and grilling outdoors.

The warmth of the sun and the anticipation of fireworks lighting up the evening sky with amazing images and colors drive families and friends to the beaches and parks with their coolers full of grill delights.

For my family and friends, it means that not only are our coolers full of tasty eats but also tasty American wines, beers, and a delicious low-alcohol summer cocktail concoction. We aim to please our ever-so-diverse crowd. We figure if we are going to spend the entire day and well into the evening awaiting the lights in the sky, then we should certainly be prepared with enough food and drink.

Though we do include standard barbecue items like steaks, chicken, kalbi, shrimp, potato salad, etc., in our coolers, we like to kick up the flavors a notch to create a little gourmet experience. With very little effort and planning ahead you can turn standard barbecue grinds into a gourmet meal with the perfect wine, beer or cocktail to match.

One my favorite barbecue foods is potato salad. Take almost any standard American potato salad and add a generous amount of crispy apple-smoked bacon and green onion, and you won't want to call it potato salad again. Whether you have this dish with grilled steak, lamb or hamburger, you won't go wrong with a syrah from California.

Try Cartlidge & Browne syrah. For only $10.99 a bottle, it delivers a tasty bang for its buck and is great with many different barbecue foods. This dry red wine has lots of red cherry with vanilla and a slight pepper spice, very smooth and easy to drink. Also consider Beckman Cuvee Le Bec, $18.50, a blend of grenache, syrah and mourvedre that has a bit more richness with lots of juicy fruit that will pair well with lots of different grilled meats without being too heavy.

Rib-eye steak is always a personal favorite because all you have to do is season both sides with your favorite seasoning salt and grill it to medium rare.

Shrimp is also great for gourmet barbecuing. A couple of options: Mangos are not only a perfect summer treat, but combining them with shrimp is another great way for me to enjoy them from our tree. Oil and season your shrimp with Hawaiian salt, then grill them. In a bowl, mix a little lemon juice and chopped mango and a little mint, and toss in the shrimp. Enjoy with a Zaca Mesa viognier, $18.99, from California. This medium-bodied white has wonderful aromas of peach and floral notes, as well as a thirst-quenching acidity that makes it a winner with this dish.

Another great beverage pairing is the mojito cocktail. It is so simple to make: Use Stirrings mojito mix, and add rum and lots of fresh mint (muddle or crush the mint a bit). When you're ready, just pour it over ice and add club soda to taste and even a little mango, if you can spare it.

I can't resist grilled cajun shrimp tossed with grilled kernels of corn and cucumbers. This is a salad without the fuss of dressing and lettuce.

For white-wine drinkers, Evolution is the perfect choice, and only $17.99. This is a medium-bodied blend of several different grapes from Oregon. It has loads of terrific fruit flavors and yet is not sweet.

For the beer drinkers in our group, pack plenty of hot dogs and ice cold Rogue American Amber Ale from Oregon. The bottle even has the American flag on it, making it the perfect party favor for the Fourth. This is no wimpy beer, which makes it perfect with a jumbo beef dog with all the fixings, so don't forget the chopped onions, tomatoes and shredded cheese to kick it up a notch.

There are countless ways to turn your standard barbecue into a gourmet delight, and today is a great time to do it. It just takes a little creativity and thinking outside the barbecue box and making sure you have the right drinks to stimulate excitement.

You're invited to join our barbecue. Just follow your nose.

Cheers!

Kim Karalovich is a wine buyer and consultant at The Wine Stop in Honolulu, www.thewinestophawaii.com. Raise a Glass, written by a rotating group of beverage professionals, appears here every other Wednesday.