SP’s BBQ Wine Case 1
The great British banger. Sausages are bursting with meat juice and so need a lovely juicy fruity wine like a French Cotes du Rhone, Australian Shiraz or a Californian Zinfandel
Chicken au natural, we would recommend a Chardonnay from Chile or Australia but if you have it coated in barbecue or spicy marinade, then you may want to try a a juicy spicy red to stand up to the strong flavours of the coating, a New World Merlot – Chile, Australia or California would be best.
Lamb Chops are full of juicy flavour but can be a little fatty, so a Spanish Tempranillo has the acidity to cut through the fattiness and deep full flavour to complement the rich meat – either a Rioja or a Ribera del Duero would be superb.
Some folks love fish on their barbecues -why not try a Picpoul de Pinet from Southern France – refreshing but full of flavour and usually at a good price. Alternatively a Spanish Albarinho works very well, with the best ones coming from the region called Rias Baixas on the Atlantic coast.
Prawns or other seafood need a light, zingy wine and what better than a fresh Sauvignon Blanc – either New Zealand for those fresh grassy gooseberry flavours or Sancerre for mineral crispness.
Finally to go with that Tomato Salad you need a light red with high acidity and there is nothing better than a Barbera from Northern Italy.
Have you ever tried putting a Camembert cheese on the barbecue – most people have tried baked Camembert, but wrapped in foil and placed on the barbie for 20 minutes gives a deliciously cream oozy taste sensation with just a hint of smokiness – and a lovely oaky Chardonnay – either Burgundy or Australia – is the perfect partner.”