Sometimes, not just the same old beer or wine will do. With a swell of urban foodies taking to highways to get to the cottage this weekend, a lot of people are choosing their booze to match their food.

But what works best with things that you're grilling?

Manager of the LCBO's Knowledge Resources Group Michael Fagan says there a quite a few options out there. When it comes to beer, Fagan recommends any sort of lager for fish or chicken, since its lighter. If you're grilling up a steak, Fagan points to a fuller and richer ale.

Fagan says there seems to be a lot more people interested in pairing beers to food now, because they're starting to realize what a huge selection of beers are out there.

As for wine, Fagan recommends something like a Sauvignon Blanc for fish. When it comes to chicken he says there are many options, like a white wine for marinated chicken or a lighter red like Pinot Noir if the chicken has a dry rub on it. He says even Rose would work. When it comes to beef, Fagan says stronger reds balance out rare cuts and lighter reds work well with medium or well.

When it comes to after-dinner cocktails, Fagan likes to focus on something with a lemon twist or perhaps a margarita. He underlines cocktails are like baking - you want to measure everything out so it doesn't go too heavy on the alcohol.