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BBQ: Wines to Match SP’s case 1

£150.09 £119.99

Steve Parker, our resident food and wine matching guru, chooses wines for the BBQ:

SP’s BBQ Wine Case 1
Contains one bottle of each of these wines
Tectonia Chardonnay (Chile)
St Peyre Picpoul (France)
Tohu Sauvignon Blanc ( New Zealand)
Gauchezco Estate Malbec (Argentina)
Figuero 4 Roble (Spain)
La Bastide Cotes Du Rhone (France)
“Steak with Malbec – Also works well with burgers or lamb chops.

Description

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.”

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