BBQ: Wines to Match SP’s case 2


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

SP’s BBQ Wine Case 2
Contains one bottle of each of these wines
St Peyre Picpoul (France)
St Peyre Chardonnay (France)
St Peyre Sauvignon Blanc (France)
Tohu Merlot (New Zealand)
Gauchezco Estate Malbec (Argentina)
La Bastide Cotes Du Rhone (France)
“Steak with Malbec – Also works well with burgers or lamb chops.


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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