It’s “He Said, She Said” time again with Leslie Sbrocco, founder of Thirsty Girl, and Ray Isle, wine editor of Food and Wine magazine, leading Kathie Lee and Hoda through upcoming Labor Day weekend drinks choices. Whether it’s spicy catfish on the grill, vegetable kabobs or sizzling steak, these barbeque sip options will please everyone.

With spicy shrimp or Cajun catfish: 
Leslie’s pick: 2010 Elk Cove Pinot Gris, Willamette Valley, Oregon, $19
This fruity but dry wine expresses the fun of Pinot Gris. Its vibrant character is an ideal match for quenching your thirst after spicy fare. It’s also a top warm-weather alternative to Chardonnay.

Ray’s pick: Aperol Spritz Cocktail, $22
An Aperol Spritz—which is made with Aperol, an aperitif that's like Campari but not as bitter—is the classic start-the-evening drink of Venice and Verona. It's prosecco, Aperol and club soda, so it's not too high-alcohol, too. Plus it's a touch sweet, which goes great with spicy foods.Honey Drop Punch: Leslie’s original punch recipe is lightly sweet and refreshing making it a daringly delicious pairing for sweeter barbeque sauces or honey-glazed chicken. (Serves approximately 10 cocktails)

With bbq chicken (spicy and sweeter sauces):
Leslie’s pick: Jack Daniel’s Tennessee Honey, $24 (a blend of Jack Daniels famous Old No. 7 Tennessee whiskey and honey liquor) and Stone's Original Ginger Wine, $13 (wine infused with ginger)

• 1 cup (8 oz) Jack Daniel’s Tennessee Honey
• 1 cup (8 oz) Stone's Original Ginger Wine
• 2 cups (16 oz) Unsweetened Lemonade
• 2 cups (16 oz) Ginger Ale

Combine all liquids into glass pitcher, stir, then add ice, squeeze in fresh lime or lemon juice and garnish with mint.  

Ray’s pick: Sam Smith's Nut Brown Ale, $5 (for one pint)
Sam Smith is a rich, caramelly, dark, English ale, which marries well with any kind of spicy barbeque sauce. With vegetable kabobs drizzled with balsamic vinegar:

Leslie’s pick: 2010 Yalumba Sangiovese Rose, Australia, $12
A dry-style rose from Australia, this pretty pink goes as easily with the earthy vegetable kabobs as it doeswith fish or meat. Made from sangoivese grapes, it’s spicy, floral and packed with fruitiness. Ray’s pick: 2008 Chateau Ste Michelle Cabernet Sauvignon,

Columbia Valley, Washington, $15
An utterly classic pairing— The tannins in Cabernet cut right through the fat of the meat, plus the flavors just work so well together. Chateau Ste Michelle's Columbia Valley bottling is one of the best deals out there.

Ray’s pick: Nino Franco Prosecco, Italy, $16
With vegetables, you want something light and refreshing. Prosecco, the sparkling wine of Italy, is a great choice and Nino Franco is one of the best and still affordable producers.  With steak off the grill:

Leslie’s pick: 2008 Hearst Ranch “Three Sisters” Red Cuvee, Paso Robles, California, $20
A blend of Syrah, Grenache, and Mourvedre, this smooth yet hearty red complements the grass-fed Hearst Ranch steaks beautifully.

*Both wines were served in the GoVino glassware, which is easy to use, unbreakable, washable and the ideal option for outdoor parties. 

With steak off the grill:
Leslie’s pick: 2008 Hearst Ranch “Three Sisters” Red Cuvee, Paso Robles, California, $20
A blend of Syrah, Grenache, and Mourvedre, this smooth yet hearty red complements the grass-fed Hearst Ranch steaks beautifully.

Ray’s pick: 2008 Chateau Ste Michelle Cabernet Sauvignon, Columbia Valley, Washington, $15
An utterly classic pairing— The tannins in Cabernet cut right through the fat of the meat, plus the flavors just work so well together. Chateau Ste Michelle's Columbia Valley bottling is one of the best deals out there.