Is there a better time to pull out the grill than July 4th? It could be said that barbecuing on Independence Day is one of the finest and most frequently practiced traditions across the United States. But what should go on the grill this year that will both suit such an American celebration as well as satiate family, friends and guests?
American barbecue is as multifaceted as the country itself, with grilling, smoking, pit-tending and open-fire cooking traditions spanning states, cultures and ethnic groups. In Texas, barbecue is almost a religion, and depending on where you are in the state, down to the zipcode, your barbecue experience will be unique. Texas itself is a microcosm of the American experience, where cultures from different countries have joined together to form their own distinct heritage and cuisine.
Texas pitmaster Brandon Hurtado’s goal is to spread “the gospel” of Tex-Mex barbecue as far and wide as possible. Hurtado serves up classic Texas barbecue with Hispanic influences at his Arlington-based Hurtado Barbecue group of restaurants, frequented by locals and accoladed by reviewers. This past spring, he found time to publish his debut cookbook, Barbacoa (Harvard Common Press), all about Mexican-American barbecue food and culture.
Barbacoa “is a story told through Hurtado’s eyes that pays homage to the traditions and flavors that he and all Tejanos grew up with, myself included,” wrote Ernest Servantes, acclaimed Texas pitmaster and close friend of Hurtado, in the book’s foreword.
“My goal with writing Barbacoa was to help bridge the gap between Tex-Mex dishes and central Texas-style barbecue—beyond the Lone Star state,” Hurtado told Wine Spectator. “Since writing this book, I’ve had pitmasters from all over the world reach out who have been inspired by some of the dishes in the book, and they’re taking those ideas seriously in their hometowns—spreading the barbecue gospel. That’s what Barbacoa is all about.”
To bring some of the Barbacoa magic to our own grills this Independence Day, Hurtado shared his recipe for lobster tostadas, an easy yet decadent dish perfect for grilling up as part of a small plates menu or as a main course. While Mexican in origin, the tostadas bring together other global influences in their flavors and ingredients, such as miso, ginger, sesame oil and Persian cucumber. “I think the miso and ginger work incredibly well together with the lobster, adding a layer of umami that’s balanced out with the cucumber salad,” says Hurtado. He warns that “one bite, or one tostada for that matter, is never enough.”
Hurtado agrees that grilling is 100 percent necessary for the full Independence Day experience, as are tostadas and tacos. “There’s nothing quite like cooking out by the pool to celebrate July 4th. I prefer grilling during the summer, and I’m usually grilling tablitas or fajitas to do a taco bar by the pool,” he says.
Of course, no outdoor entertaining experience would be complete without opening a bottle (or two or three) of something that pairs perfectly with your main dish. “I think of this as a really refreshing summer-y dish. Personally, I’d pair it with a light-bodied or fruity wine like a Sauvignon Blanc, or even a Prosecco if you’re into sparkling wine,” recommends Hurtado.
Sleek and vibrant California Sauvignon Blancs with citrus and stone fruit notes such as Meyer lemon, peach and apricot would make a tasty match for this complexly flavored lobster dish. The wine’s juicy acidity should play well with the fresh herbs, lemon and touch of spice, while Golden State Sauvignon Blancs have enough flesh and fruit to hang with the umami flavors brought by the miso and the sweet, smoky, briny and buttery notes of the lobster. (Sauvignon Blanc is also known to pair well with spicy chiles and bell peppers because they contain the same chemical compound, and is a great go-to wine for serving alongside certain Mexican-American dishes.)
Below, Wine Spectator has selected 15 California Sauvignon Blancs, all scoring at least 90 points and costing less than $30, to make your July 4th cookout a blast.
Grilled Lobster Tostadas
Text and images excerpted with permission from Barbacoa by Brandon Hurtado, published by Harvard Common Press, © 2025.
Ingredients for the Compound Butter
- 1 cup (2 sticks, or 224 grams) unsalted butter, at room temperature
- 1 tablespoon (4 grams) fresh tarragon, chopped
- 1 teaspoon fresh chopped parsley
- 1 teaspoon minced garlic
- 1 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon black pepper
Ingredients for the Lobster
- 1 pound (454 grams) lobster tails (about 2 tails)
- 1 tablespoon (15 milliliters) rice wine vinegar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 Persian cucumber, very thinly sliced
- 1/4 cup (60 milliliters) water
- 2 tablespoons (34 grams) miso paste
- 2 cups (480 milliliters) canola oil
- 1/2 cup (58 grams) very thinly sliced shallots
- 6 mini tostada shells
- 1 avocado, peeled, halved, pitted, and thinly sliced
Preparation
1. Preheat a grill using lump charcoal with pecan or hickory wood chunks.
2. To prepare the compound butter, in a large bowl, combine all the ingredients and use a spatula to mix well. Set aside at room temperature with a brush to baste with.
3. Prepare the lobster tails by cutting down the top of the tails with a pair of kitchen shears, then pull the meat through the top of the shell to leave the meat exposed. [If you have never butterflied (also known as piggybacking) lobster tails before, you can find visual instructions online.]
4. Once the grill is hot, carefully set the lobster tails on the grill [shell-side down] and cook for 5 to 6 minutes, basting with the compound butter every 1 to 2 minutes. When the lobster [shell] is bright red and [the meat is] cooked through [the meat will be opaque white and firm, at 135-140°F], remove it from the heat. Remove the lobster meat from the shells, discard the shells, and chop the meat into 1/2-inch (1 centimeter) chunks. In a medium-size bowl, stir together the lobster and any remaining compound butter.
5. In another medium-size bowl, whisk the vinegar, garlic, ginger, sesame oil, lemon juice, salt and pepper. Add the cucumber to the bowl, toss to combine, and refrigerate until needed.
6. In a small bowl, whisk the water and miso paste to blend.
7. In a small pot over medium-high heat, heat canola oil until hot. Carefully add the shallots and fry for 8 to 10 minutes, or until golden brown. Transfer to a paper towel to drain and crisp.
8. To build the tostadas, spread 1 tablespoon (15 milliliters) of the miso mixture across each tostada. Top with 2 or 3 seasoned cucumber slices. Carefully spoon lobster chunks over each tostada, dividing the meat evenly. Finish by spooning some of the cucumber juice over the lobster and garnishing with 2 to 3 avocado slices and crispy shallots. Serve immediately.
15 California Sauvignon Blancs for Sipping on July 4th
Note: The following list is a selection of outstanding and very good wines from recently rated releases. More options can be found in our Wine Ratings Search here.
QUIVIRA
Sauvignon Blanc Dry Creek Valley 2022
Score: 93 | $20
WS Review: Distinctive and fragrant, with lemongrass, lemon verbena and sweetgrass notes complementing the Meyer lemon, yuzu and apple flavors at the core. Whiffs of honeysuckle, orange zest, litsea oil and candied ginger linger on the long, expressive finish. Drink now. 5,602 cases made.—Mary Ann Worobiec
ALMA DE CATTLEYA
Sauvignon Blanc Sonoma County 2024
Score: 92 | $28
WS Review: The aromatics leap out of the glass, showing a mix of lemon verbena, lemongrass and lemon balm flavors, plus a touch of wild fennel. Vibrant, juicy fruit flavors are at the core, led by citrus notes of Meyer lemon, pomelo and tangerine, with a touch of salted lime. Sleek and juicy on the finish, with details of peppery white flowers. Drink now. 2,000 cases made.—MW
CLIF FAMILY
Sauvignon Blanc Napa Valley RTE Blanc 2023
Score: 92 | $30
WS Review: A succulent version, offering clementine, mango and apricot flavors that are juicy and fleshy, with hints of grilled pineapple, fresh lemon zest and lemon basil on the long, expressive finish. Drink now. 1,400 cases made.—MW
DRY CREEK
Sauvignon Blanc Dry Creek Valley 2023
Score: 92 | $25
WS Review: Offers a sleek, mouthwatering and crisp mix of Meyer lemon, Sumo orange, fresh ginger and lemon balm, with whiffs of lemon thyme, lemon curd and crunchy sea salt. Gains intensity on the finish, with plenty of momentum and style. Drink now. 18,950 cases made.—MW
BELLA GRACE
Sauvignon Blanc Amador County 2023
Score: 91 | $24
WS Review: A complex white, with a mix of lemongrass, ginger and lemon thyme to the fresh fruit flavors of Fuji apple, tangerine and mango. Ends with vibrant acidity and accents of orange blossoms on the finish. Drink now. 2,510 cases made.—MW
GROTH
Sauvignon Blanc Napa Valley 2023
Score: 91 | $30
WS Review: Shows wonderful restraint, with mandarin orange, lemon curd, salted melon, Honeycrisp apple and pear notes on a firm texture, plus a hint of beeswax and plenty of length. The acidity keeps the flavors bright. Drink now. 39,000 cases made.—MW
JOEL GOTT
Sauvignon Blanc California 2023
Score: 91 | $12
WS Review: An expressive and distinctive white, showing plump flavors of Key lime pie, with apricot, peach and ripe melon notes. Freshly grated ginger, candied green apple and lemon verbena linger on the sleek, juicy finish. Drink now. 131,000 cases made.—MW
JUSTIN
Sauvignon Blanc Central Coast 2023
Score: 91 | $18
WS Review: Sleek and elegant, with plenty of power to the lemon curd, mango puree and fresh pineapple notes. Details of lemon verbena, ginger and orange blossoms add charm and aromatics on the finish. Drink now. 129,727 cases made.—MW
ROMBAUER
Sauvignon Blanc Sonoma-Napa Counties 2023
Score: 91 | $28
WS Review: A refreshing, generous mix of apricot, grilled peach and mango flavors are accented with fresh, juicy pops of tangerine, lemon and yuzu, backed by a hint of wildflower honey. Drink now. 48,000 cases made.—MW
ROUND POND ESTATE
Sauvignon Blanc Rutherford Estate 2023
Score: 91 | $30
WS Review: Elegant and juicy, offering a mouthwatering core of Honeycrisp apple, lemon and pear flavors, with notes of candied ginger, clementine and guava that linger. Drink now. 8,400 cases made.—MW
SARACINA
Sauvignon Blanc Mendocino County 2023
Score: 91 | $24
WS Review: Opens with savory notes of toasted herbs and smoked sea salt, with a core of pomelo, lemon and pear flavors. Sleek and juicy, with a long, expressive finish, where a touch of green tea lingers. Drink now. 3,350 cases made.—MW
ST. SUPÉRY
Sauvignon Blanc Napa Valley 2023
Score: 91 | $28
WS Review: Vibrant and expressive, showing notes of ruby grapefruit, passion fruit, Key lime and lemon balm, with clementine accents. A hint of Himalayan sea salt lingers on the refreshing finish. Drink now. 36,000 cases made.—MW
BANSHEE
Sauvignon Blanc Sonoma County 2023
Score: 90 | $28
WS Review: Peach and mango flavors make up the juicy and generous core of this white, with a hint of pineapple. Notes of ginger, orange blossoms and lemon thyme linger on the generous finish. Drink now. 10,400 cases made.—MW
DUTTON ESTATE
Sauvignon Blanc Russian River Valley Kylie's Cuvée 2023
Score: 90 | $30
WS Review: A fragrant version, with honeysuckle and litsea oil accents to add richness to the grilled Meyer lemon, peach, apricot and pineapple notes on a supple frame. A candied ginger detail lingers. Drink now. 1,012 cases made.—MW
HUSCH
Sauvignon Blanc Mendocino 2023
Score: 90 | $18
WS Review: Vibrant and intense, offering a grassy mix of lemon-lime flavors, with notes of lemongrass, lemon balm and yuzu, all on a sleek frame. Mouthwatering finish. Drink now. 11,225 cases made.—MW
