Grapevine columnist Andy Perdue has recommendations for everything from elk tenderloin to that campfire staple, s’mores.

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MY APPRECIATION for the great outdoors doesn’t extend much beyond the occasional 18 holes of golf or hikes through Northwest vineyards.

But I was a Boy Scout (for a few months), and back in the early 1980s some high school friends and I took a memorable camping trip to Lake Cushman that played out like a “Three Stooges” episode (note to self: remember can opener next time). Oh, and I successfully lit a beach fire last summer at La Push.

None of which qualifies me to make suggestions on cooking while camping. So I turned to folks who could share what they like to eat while enjoying campouts in the Pacific Northwest.

I started with longtime Seattle Times scribe Ron Judd, a college chum who has actually written books about camping. Then I asked more friends who spend unseemly amounts of time camping so I could get a feel for what they might enjoy. While I don’t understand the need to spend a lot of money to live like a hobo, I can appreciate that others enjoy the activity.

The biggest disparity appears to be whether you are pulling up to your campsite in your vehicle or you are hiking in. I cannot imagine dragging a case of wine into the backwoods without a dedicated assistant, but you might consider carrying wine in the PlatyPreserve from Seattle-based Cascade Designs. (Judd did tell me that if you want to hike in with a bag-in-a-box wine, the emptied bag could serve as a rudimentary pillow. Whatever.)

First, let’s look at our basic needs: a corkscrew and a glass. I doubt I would risk my Riedel on a camping trip, so plan to rough it by taking a plastic cup or using a coffee mug.

Now let’s consider food-and-wine pairings:

Roasted corn on the cob: The sweetness of corn can be a difficult pairing, but with butter, a good choice would be a chardonnay from Gilbert Cellars in Yakima.

Grilled sausages: The saltiness in the sausages will pair well with an off-dry riesling from Hogue Cellars, Chateau Ste. Michelle or Pacific Rim. Avoid tannic wines such as cab or merlot.

Fresh trout: This calls for a bright, crisp white wine, such as a fumé blanc from Barnard Griffin in Richland or a pinot gris from Willow Crest in Prosser.

Cube steak with cubed potato, red bell peppers, carrots, celery and onion: This amazing concoction calls for a rich red wine. Consider a cabernet sauvignon from Camaraderie in Port Angeles or Reininger in Walla Walla. You might also think about a succulent merlot from Milbrandt Vineyards in Prosser.

Hot dogs: A deliciously crisp rosé from Maryhill in Goldendale or Mercer Estates in Prosser is the ticket with this camping staple.

Elk tenderloin stuffed with aged Gouda and seasoned with garlic salt: Whoa. Pop the cork on a Saviah Cellars syrah for this dish.

S’mores: This campfire classic calls for a fortified wine, such as the Port-style dessert wines from Thurston Wolfe in Prosser or Brian Carter Cellars in Woodinville.