Wine and barbecue

Gastronomy

05/09/2016

Let's assume life is treating you right (and no doubt deservedly so). You've gotten your hands on a stunning attic apartment, complete with a little garden and jaw-dropping city views that have you staring at the horizon for hours.

 

The occasion and the great weather call for a feast with your favorite peeps. In a moment of soaring confidence, you promised to handle the wine.

 

Regretting that now? Don't panic, here are some tips to make your barbecue as memorable for the wine as the meatBegin the evening by welcoming your guests with a glass of sparkling wine. Not only is it an elegant sign of affection, but bubbles clean the palate, thus preparing your guests for the feast ahead.

 

Generally speaking, we tend to associate barbecue with decadent piles of salads (pasta, rice, etc.), red meat (beef, lamb) and white meat (pork), all drenched in countless sauces which for the most part, at least in their quintessential American version, are packed with sugar. Ketchup and sweet mustards for hamburgers, cocktail sauces for salads, etc. And yes, all of that complicates the task of finding the right wine.

 

Alright, for salads and starters, a rosé with body, intense fruit, and good concentration is a great choice. It gets along with the always tricky tomato and cocktail sauce in all conceivable variations. Thanks to its versatility, it will even combine with fish, white or red meat based starters. And let's not kid ourselves, a table boasting a bottle of rosé looks fantastic on Instagram!

 

The more texture-rich barbecue items call for higher tannin wines that can hold their own next to lean red meat.  This is where barrel-aged Cabernet Sauvignons and Syrahs enter the picture, although Monastrells and Cabernet Francs with a bit of oak also work like a charm. The toasty touch pairs beautifully with charcoal-grilled flavors.

 

In Spain however the aforementioned meat is generally served with root vegetables like roast potatoes and legumes like white beans. The sweet sauces give way to our timeless aioli and/or the intensity of Argentinean chimichurri or equally umami-laden flavors that steal the entire organoleptic show.

 

In other words, here we're looking to avoid tannins, otherwise bitter and astringent flavors will flood our palate.  Red Garnachas, Tempranillos and Merlots with just a touch of oak aging are a good option.

 

As you can see, there's something for everyone. Whatever strikes your fancy. But if you follow these simple recommendations, we guarantee your success as a host.

 

Give it a try and tell us all about it!

 

*Original article by VinoVidaVici

Categorías: Gastronomy