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An Upcoming Barbecue? Pick the Wine and Get a Win!

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It's a perfect day, friends invited. Met, fish and vegetables finded, the perfect place choosen. Your barbecue is going to be perfect, but... have you already picked the wines? Don't let it until the last minute and pair the best meat, fish and vegetables with the most appropriate wines and your barbecue will be perfect.

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Fun begins and the weather is probably quite hot. The meat is on the grill and you start to be thirsty: it's time for appetizers! Now there is nothing better than a white wine: you can choose either a French Muscadet, a Sauvingon Blanc, a Spanish Rueda or a White Rioja. And, of course, you can always offer a fresh beer, or even a vermouth! What a better beginning?

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Meat and red wine are a classic pairing, we know that. But neither all red wines pair with all meats, nor all red wines are equally appealing in Summer. To begin with, a Summer barbecue can't lack of a young, easy-to-drink red wine in which the fruit has a remarkable presence. Some of the wines that can match this description are the red ones from Valpolicella DOC (Italy), the red ones from Galicia (Spain) or the ones made from Cabernet Franc in the Loire region. TAGS:undefined

It is said that the redder the meat is, the more structured the wine needs to be. To accompany an outstanding beef cut, you could pick an aged wine. A fleshy wine like a Rioja Reserva or a Mourvèdre from Provence pair well with the texture and the smoky flavour of grilled meats.

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If in your barbecue your are going to offer pork, which is usually a fatter and thinnier meat, the best option here is a wine that can balance the excess of lipids. Wines like a light Burgundy can pair extremelly well in this case. Or, if you are going to include lamb, then don't forget to get a wine with more character, like an oak wine from Ribera del Duero: it will balance the strong flavour of this kind of meat.

Likewise, it's quite likely that sausages are going to take part in your feast. If so, besides a young red, a rosé wine can be a good option, considering that the more spiced the sausages are, the less structured the wine should be. When spices and marinated meats get a leading role, a claret rosé similar to the French Rousillon can do a good work!

And for a lighter barbecue version, if you choose white meat, don't fear to include an aromatic, structured and juicy white wine, like a French white Burgundy or a French white Saint Joseph.

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Above we mentioned the word "lighter". Considering that we are in the middle of the Summer, you maybe have considered adding fish to your menu - or even changing meat for fish to make a 100% fish barbecue. If so, you already know that an Albariño or a Sauvignon Blanc won't let you out. Nonetheless, you should also consider offering a champagne, especially if a sparkling-lover is coming. A Brut Nature is a great option that, on the other hand, also pairs well with meat.

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Time change, yes. We've got the classic barbecue and now we've got the veg barbecue. Again, let the white and the rosé wines be with you! Their freshness, lightness and liveness will bring out the flavours of courgettes, tomatoes, asparagus, peppers, mushrooms... And if there is someone who prefers a less alcoholic wine, our last (but no least) tip would be a Moscato d'Asti wine. He or she will love it!

*Remember that is Summer and there is a high risk of fires. Enjoy your barbecue respecting the safety regulations and using the authorised spaces.

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