Throw some shrimp on the Barbie!
Whether you’re cooking up Emperor prawns, delicate crab, a lavish lobster or a full seafood buffet try matching the colour of the crustacean to the colour of wine. Rosé always goes down well with an assortment of BBQ’ed seafood dishes. Try meaty king prawns with a lively Spanish rosé Garnacha from Principe de Viana. Delicate crab and lobster call for a delicate wine, Chateau Matheron Cotes de Provence rosé is light and vibrant with signature salmon colour, typical of Provencial wines.
Half a cow
You’ve gone the full flog and treated yourself to a righteous rump! It’s only appropriate to pair the holy beast with a rich and juicy red that can stand up to the meaty juices and flame grilled flavours. If you’re looking for a crowd pleaser Mas du Soleilla’s Comme d'Habitude 2012 from the Languedoc is deep and spicy with layers of dark chocolate, vanilla and leather, for only £12.50. If you’re looking for the real McCoy the Domaine Les Terriens Côte Rôtie is a rich, ripe Syrah that will transform your BBQ, alfresco eats to a full-on banquet.
Sausages are a BBQ essential. Over the years they have gone from the sturdy crowd pleaser to a culinary masterpiece. Present your guests with an average sausage and your day in the sun will be just that, average. Give your guests an award-winning, chunky treat and everyone is smacking their lips for a second, third, ooohhh go on then fourth sizzler. Wine is just like a sausage, you need to wack out a winner. It’s a misconception that sausages have to be paired with a rich red: a dry white, rich with flavour and high acidity can leave you feel refreshed rather than weighed down. Try Sophie Cinier’s Pouilly Fuissé 2011 with a spicy wurst or chili chipolata for the full-flavour experience. If red is more to your liking stay light-medium bodied so not to overpower the banger. Try a silky Pinot Noir from Languedoc Roussillon’s Vignobles Jeanjean or a spicy, oaked Number One Reserva by Chilean winery Vina Falernia.
I get as much fun out of making a kebab as I do eating it. All the vibrant colours from peppers to pineapple give you lots of flavours to play with when matching the wine. Chicken or pork kebabs are a personal fave as you can play with a broader range of sweet fruit and spicy vegetables. If you’re like me and want to make things tropical with a pork and pineapple pleaser trypairing with Domaine les Terriens Viognier. This is a bold white laden with tropical fruits. With a classic chicken shish try Domaine Charly Nicolle's Chardonnay, this fruity little white is jam-packed with stone fruits and creamy layers.
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