It’s easy to love summer…I’m almost certain wine just tastes better on a patio and if you’re inventive enough, you can barbeque almost anything! Here are 6 of my favourite barbeque wine pairings to get your creative culinary juices flowing!
If your only memories of Lambrusco are the sticky sweet ones that swept North America in the 70’s and 80’s, you need to give it another chance. If you’ve never had one, it’s time you did! Lambrusco can come in many styles from pale to dark and dry to sweet, but this particular one is dry, frothy and refreshing with notes of ripe berries. Enjoy it with a spread of appetizers, or better yet, Prosciutto Wrapped BBQ Chicken Stuffed with Goat Cheese.
Feudi di Romans, Sauvignon Blanc (Crisp)
This isn’t your average, grassy Sauvignon Blanc. This treat from Friuli in north east Italy falls under our ‘Crisp’ category, thanks to it’s bright acidity and fresh fruit flavours. Notes of apricot, citrus and mineral dominate making this a stunning pair with fish and risotto, try BBQ Trout with White Wine and Lemon and a classic parmesan risotto – magnificent!
Spier, Chardonnay/Pinot Noir Rosé (Rosé)
Spier is one of the oldest wine farms in South Africa, it also happens to be one of our favourite producers for everything from easy drinking Chenin Blanc to complex Pinotage. This rosé, especially, screams flavour and value. It’s a blend of Chardonnay and Pinot Noir, after fermentation the wine sits on the lees (a by-product of fermentation) that imparts luscious body to the wine. It has a subtle kiss of sweetness that would match well with something with a little kick to it, I recommend Grilled Fish Tacos!
Domaine des Chezelles, Gamay (Elegant)
This wine is a relatively new addition to our shelves and we’re suspecting it to be a tremendous hit this summer. Gamay is best known for Beaujolais and other expressions are often overshadowed by Pinot Noir. But Gamay can be a brilliant, affordable alternative to Pinot Noir. This particular offering is from a small, family producer in Touraine in the Loire Valley. It’s a unique wine because it packs more than just fruit, it has minerality and zippy acidity. We know, it’s not barbeque, but who can resist pulled pork? Try this wine with a fun pairing of saucy and fruity Pomegranate Pulled Pork, toss it on buns or better yet, savoury waffles! Give the wine a slight chill too.
Espino, Carmenere (Smooth)
This is my ultimate BBQ wine, a fail-safe red wine pick for almost any BBQ fare. This wine from the Maipo Valley in Chile packs structure, spice – pepper in particular, and juicy fruit. The wine is aged in small oak barrels for at least 8 months to add complexity and depth. I’ve paired this wine with burgers, steaks and ribs. Each pairing has been delicious, but my favourite yet is with ribs, try this delicious Dry Rib Rub! (I use less salt than called for!)
Protea, Cabernet Sauvignon (Bold)
The grapes grown for this South African wine are from an area with warm days, cool nights and deep red soils. These unique factors result in a wine that with dark, ripe fruits and well integrated tannins. Cabernet Sauvignon is a steak-friendly pairing, and why mess with a good thing? I recommend Steak and Frites – just grill your steak rather than skillet, and voila!
Try our pairings or your own creations, snap a picture of your pairing and tag us @vinestylesyyc on Instagram or Twitter!
– Selena Gaudet (firstname.lastname@example.org | @vinestylesyyc)