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Shirley A. Amberg

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BBQ BUDDIES

IF WINE IS TO BE SERVED AT A BARBECUE, IT SHOULD NOT BE A VERY FINE WINE BECAUSE THE OPEN AIR HIDES MANY QUALITIES OF A COMPLEX WINE. HOWEVER, THE WINE SHOULD STILL HAVE A CERTAIN AMOUNT OF BACKBONE AND STRUCTURE BECAUSE IT HAS TO COMPETE WITH THE ROUGH SMOKY FLAVOUR OF THE FOOD.

However it is not only the smoky flavour that needs to be taken into account. There are usually many different delicacies on the grill: chicken, burger, sausage, steak, mushroom, chilli, sweet corn cob, trout … the wine should therefore be an all-rounder, i.e. a wine that pairs well with everything. Wine with a good amount of tannin and a fruity acidity is an ideal all-rounder. Typical examples are Zinfandel from California, Malbec from Argentina or Carmenerè from Chile. All three are big barbecue nations. Those who want to refresh the palate usually choose a strong, fresh and crisp Chardonnay. Red wines get warm far too quickly in summer. But they may be placed in a cooler without a bad conscience.

NICE TO KNOW:

There are various theories about the origin of the BBQ term. One says that the abbreviation was derived from the Mexican-Spanish word ‘barbacoa’ (field oven). Another explanation is the French term ‘barbe à queue’. In seafaring times, goats were taken on voyages as food supply because of their toughness and then “skewered from beard to tail” and grilled …. Bon ap’ !

SAUSAGE
Medium-strong white wine, such as Sauvignon Blanc or Chardonnay. A robust rose wine also pairs well.

STEAK (with a savoury marinade)
A not too heavy red wine. Pinot Noir, Merlot and Tempranillo go very well with it.

STEAK (with a spicy marinade)
The spicier the marinade is, the more sweetness the wine can have. A Riesling or Pinot Gris would be a good choice.

STEAK (with a mild marinade)
A heavy Riesling, Silvaner or Pinot Gris harmonises well. A fruity rose wine or a light red wine like Pinot Noir or Zweigelt is a good alternative.

LAMB CHOPS
Bordeaux wines or South Italian red wines go very well with the intensive lamb flavour.

SPARE RIBS
An opulent and fruity Shiraz from Australia pairs perfectly.

GRILLED VEGETABLES (mildly seasoned)
A light fruity white wine or a light rose wine is a good choice.

GRILLED VEGETABLES (strongly seasoned)
A Green Veltliner wine pairs perfectly. A sweet Riesling is recommendable if the vegetables are spicier.

POULTRY
Light white wines like Pinot Blanc, Silvaner or Chardonnay. A light rose wine is also recommendable.

FISH (grilled in aluminium foil)
Again: Pinot Blanc, Silvaner or Chardonnay. But the wines may be slightly stronger than those that go well with poultry.

FISH (directly from the grate)
The wine must be full-bodied. Riesling, Chardonnay or a strong rose wine.

 

 

 

Photo Copyrights: Shutterstock, Shirley A. Amberg,