Grilling thrillers: the best wines for a summer barbecue
Kanonkop Kadette Pinotage, Stellenbosch, South Africa 2019 (from £12.99, Waitrose; majestic.co.uk)Judging by the smells Floating down my street Over the last few hot weeks, a lot of people have been using their barbecues more than their stoves this summer. It's a decision that I approve of: it is much more pleasant to cook outdoors than to endure the frantic heat of a kitchen at 40°C, even 30°C. Even when it becomes almost habitual, there's something special about cooking on a flaming grill - an excuse, if needed, to crack open a bottle of something nicer than usual. Although I don't really believe in the marketing concept of the "barbie bottle" - a wine perfectly suited to a barbecue, regardless of the grilled proteins, salads or sauces served - the smoky flavors of grilled foods seem to work best. with some wines than others. There's a subtle smokiness among the bramble fruits, for example, in Kanonkop's superior pinotage that pairs very well with smoke-infused burgers and bangers.
Viña Mayu Titon Vineyard Syrah Gran Reserva, Elqui, Chile 2017 (£13.99, Majestic) Luscious reds with a bit of spice, herb or smoke, and plenty of body, depth and force without being too tannic or dry: these are the elements that seem to work best with simply seasoned grilled red meat. The classic southern French varietals, Grenache and Syrah, alone, as a duo or blended with other varietals like Mourvèdre or Carignan, are some of the best to deliver this combination. I enjoyed the 2020 Château La Négly La Clape (£12.99, Co-op), a wonderful, juicy Syrah-Grenache-Mourvèdre with Languedoc blackberries laced with dark salted olives and rosemary; and the value-for-money Aldi Specially Selected Cairanne 2020 Southern Rhône Valley Blend (£8.99) with its mix of black pepper-seasoned berries and plums. Syrah from Viña Mayu from the high altitude Elqui Valley in northern Chile, meanwhile, adds a hint of anise and licorice to dark fruit in an asado-ready South American alternative. /p>
Quinta da Pedra Alta Pedra a Pedra Clarete, Douro, Portugal 2020 (£11.50, The Wine Society) Most if not most barbecues this summer will not feature no red meat, while other wine choices will be shaped by marinades just as much. as a style of cooking. My favorite quick after-work barbecue method of briefly marinating a piece of white meat, shrimp, or a few slices of halloumi with lime juice and sweet chili sauce works best with dry citrus whites, such as the bright lime, zesty Western Australian, Tesco Finest Tingleup Riesling 2021 (£9). Eggplants halved, scorched and coated in miso and soy are all smoky, umami and silky-fleshed. This has a similar affinity with oaky whites such as Cune Barrel-Fermented Rioja Blanco 2020 (from £9.99, Waitrose, Co-op, Sainsbury's, Majestic). But it also pairs very well with lighter reds served with a bit of freshness, such as the unusually crisp, breezy and raspberry-scented Clarete from Quinta da Pedra Alta, in the port city of Portugal's Douro Valley. /p>
Follow David Williams on Twitter @Daveydaibach
Kanonkop Kadette Pinotage, Stellenbosch, South Africa 2019 (from £12.99, Waitrose; majestic.co.uk)Judging by the smells Floating down my street Over the last few hot weeks, a lot of people have been using their barbecues more than their stoves this summer. It's a decision that I approve of: it is much more pleasant to cook outdoors than to endure the frantic heat of a kitchen at 40°C, even 30°C. Even when it becomes almost habitual, there's something special about cooking on a flaming grill - an excuse, if needed, to crack open a bottle of something nicer than usual. Although I don't really believe in the marketing concept of the "barbie bottle" - a wine perfectly suited to a barbecue, regardless of the grilled proteins, salads or sauces served - the smoky flavors of grilled foods seem to work best. with some wines than others. There's a subtle smokiness among the bramble fruits, for example, in Kanonkop's superior pinotage that pairs very well with smoke-infused burgers and bangers.
Viña Mayu Titon Vineyard Syrah Gran Reserva, Elqui, Chile 2017 (£13.99, Majestic) Luscious reds with a bit of spice, herb or smoke, and plenty of body, depth and force without being too tannic or dry: these are the elements that seem to work best with simply seasoned grilled red meat. The classic southern French varietals, Grenache and Syrah, alone, as a duo or blended with other varietals like Mourvèdre or Carignan, are some of the best to deliver this combination. I enjoyed the 2020 Château La Négly La Clape (£12.99, Co-op), a wonderful, juicy Syrah-Grenache-Mourvèdre with Languedoc blackberries laced with dark salted olives and rosemary; and the value-for-money Aldi Specially Selected Cairanne 2020 Southern Rhône Valley Blend (£8.99) with its mix of black pepper-seasoned berries and plums. Syrah from Viña Mayu from the high altitude Elqui Valley in northern Chile, meanwhile, adds a hint of anise and licorice to dark fruit in an asado-ready South American alternative. /p>
Quinta da Pedra Alta Pedra a Pedra Clarete, Douro, Portugal 2020 (£11.50, The Wine Society) Most if not most barbecues this summer will not feature no red meat, while other wine choices will be shaped by marinades just as much. as a style of cooking. My favorite quick after-work barbecue method of briefly marinating a piece of white meat, shrimp, or a few slices of halloumi with lime juice and sweet chili sauce works best with dry citrus whites, such as the bright lime, zesty Western Australian, Tesco Finest Tingleup Riesling 2021 (£9). Eggplants halved, scorched and coated in miso and soy are all smoky, umami and silky-fleshed. This has a similar affinity with oaky whites such as Cune Barrel-Fermented Rioja Blanco 2020 (from £9.99, Waitrose, Co-op, Sainsbury's, Majestic). But it also pairs very well with lighter reds served with a bit of freshness, such as the unusually crisp, breezy and raspberry-scented Clarete from Quinta da Pedra Alta, in the port city of Portugal's Douro Valley. /p>
Follow David Williams on Twitter @Daveydaibach
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